Enjoy French Toast New Year's Day Brunch

You've raised your glasses, toasted the New Year, and the fun is over, right? Wrong.

New Years Day is a great time to cook up a serious brunch!

And Mike Price, executive chef of New York's Market Table restaurant, visited The Early Show Wednsday, Near's Eve Day, tp show some delicious dishes you can enjoy the first morning of 2009.

They'll test your cooking mettle while wowing the taste buds of your family and guests.

RECIPES:

Eggnog French Toast with Pears, Pecans and Bourbon Maple Syrup

8 slices Texas toast or thick cut challah bread
8 egg yolks
1 cup half and half
4 tbsp. sugar
1/4 cup bourbon
1/4 cup brandy
1/4 tsp cinnamon
1/4 tsp nutmeg
3 bosc pears (peeled, halved, cored)
1 tbsp. brown sugar
1/2 cup pecans
3 tbsp. butter
1/2 cup pure maple syrup
2 tbsp. bourbon
Powdered sugar (optional)

In a bowl mix egg yolks and 3 tbsp. sugar. Beat well until pale yellow and ribbony. Add 1/4 cup bourbon, 1/4 cup brandy, half &half, cinnamon, and nutmeg. Beat only to combine. Place pears on a baking sheet. Sprinkle with the brown sugar and use 1 tbsp. of butter to place in the area where the core used to be. Bake at 325 degrees until tender. Reserve. Place 1 tbsp. butter in a small skillet and add pecans once melted. Toast over low heat until golden brown. Add I tsp. water , 1 tbsp. sugar, and salt to taste. Toast another minute or so and place on a plate with a paper towel to cool. Mix maple syrup with remaining 2 tbsp. of bourbon. Place bread in eggnog mixture allowing to soak for about 30 seconds or so. Using remaining butter, sauté the French toast over medium heat until golden brown on each side. Serve with the toasted pecans, sliced pears, and bourbon maple syrup. (Powdered sugar)

Fried Egg with Red Flannel Hash

8 eggs
2 large red beets (roasted and peeled)(half inch diced)
2 idaho potatoes (diced half inch and boiled)
1 med white onion (half inch diced)
8 thick slices bacon (half inch diced)
1 tbsp. chopped parsley

Brown bacon in a large skillet. Remove bacon leaving the rendered fat behind. Add onions, potatoes, beets and sauté over high flame until the vegetables are heated through and starting to become brown and crispy. Add the cooked bacon and chopped parsley. Season with salt and pepper. Reserve. Fry two eggs anyway you like(sunnyside up, over easy, etc.) and serve over individual portions.