THE MORNING AFTER

 THERE IS NOTHING BETTER THAN A BIG BREAKFAST WHEN YOU FINALLY WAKE UP ON FRIDAY MARCH 18.

BUT THE SAME HOLDS TRUE ON ANY OTHER DAY, CUSTOMERS ARE SEEING GREAT SUCCESS WHEN ADDING TRADITIONAL BREAKFAST ITEMS TO LUNCH AND EVEN DINNER MENUS, SOME EVEN WORK FOR DESSERT

Hash-Brown Eggs

Courtesy of Food Network Magazine

Directions

Fry 1 cup each chopped onion and grated potato in a cast-iron skillet with butter until crisp. Add 1/2 cup grated cheddar and crack in 2 eggs. Bake at 425 degrees F until set; top with salsa.

Photograph by Yunhee Kim

French Toast Panini With Grilled Bananas

Recipe courtesy The Neelys for Food Network Magazine

Ingredients

6 large eggs

1 cup whole milk

1/2 cup heavy cream

1/4 cup fresh orange juice (from about 1 medium orange)

2 tablespoons vanilla extract

2 tablespoons cognac (optional)

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

Pinch of freshly grated nutmeg

Salt

8 slices Texas toast or other thick white bread

3 large ripe bananas

2 tablespoons unsalted butter, melted

3 tablespoons vegetable oil

Confectioners' sugar, for garnish

Pure maple syrup, for garnish

Directions

Whisk together the eggs, milk, cream, orange juice, vanilla, cognac, granulated sugar, cinnamon, nutmeg and a pinch of salt in a bowl.
Place the bread in 2 shallow baking dishes in a single layer. Pour the egg mixture over the bread; let soak for 10 minutes.
While the bread is soaking, preheat a grill to medium. Place a flat cast-iron skillet on the grill. Brush the bananas with the melted butter; cook in the skillet until they are browned on all sides and beginning to release their juices, about 3 minutes. Use a spatula to transfer the bananas to a plate, then wipe the skillet clean with a paper towel. When the bananas are cool enough to handle, cut into 1/2-inch-thick slices.
Remove a piece of bread from the egg mixture, allowing the excess to drip off. Place on a cutting board, top with four or five banana slices, then cover with another piece of bread. Brush the skillet on the grill lightly with vegetable oil. Add the sandwich to the pan; place a grill press or heavy pan over the sandwich to weigh it down. Cook until the bread is nicely toasted and golden, 3 to 4 minutes. Flip, press and cook on the other side until golden. Keep warm; repeat with the remaining bread and bananas, adding more oil as needed. Transfer the panini to plates and slice in half diagonally; top with confectioners' sugar and plenty of maple syrup.

Photograph by Miki Duisterhof

Strawberry Shortcake French Toast

Courtesy of Food Network Magazine

Directions

Mix 1 teaspoon grated lemon zest with 3 tablespoons sugar; toss about a third of the lemon-sugar with 3 cups halved strawberries. Make the egg mixture for Perfect French Toast; add 4 split English muffins and soak, 5 minutes, then fry and bake as directed. Sandwich some strawberries and more lemon-sugar between the muffin halves. Top with yogurt, more berries and a drizzle of honey.

Photograph by Kang Kim

Grilled Steak and Eggs with Beer and Molasses

Recipe courtesy The Neelys for Food Network Magazine

Ingredients

For the sauce:

1 1/2 teaspoons unsalted butter

1/2 medium onion, finely diced

1 clove garlic, minced

1 cup ketchup

1/2 cup molasses

1/2 cup apple cider

2 tablespoons sugar

1/2 cup lager-style beer

1 1/2 teaspoons yellow mustard

2 teaspoons lemon juice

1 1/2 teaspoons Worcestershire sauce

1 1/2 teaspoons cayenne pepper

1 1/2 teaspoons paprika

For the steak and eggs:

2 1-pound strip steaks (1/2 inch thick)

Salt and freshly ground pepper

1 tablespoon vegetable oil

4 grilled eggs (recipe below)

Directions

Make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onion and garlic and saute until softened, about 3 minutes. Add the rest of the sauce ingredients; bring to a boil, then simmer until the sauce is reduced to 2 cups, about 30 minutes.
Meanwhile, preheat a grill to medium-high. Season the steaks with salt and pepper and rub with the oil. Grill for 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing. Serve with the beer-molasses sauce and the grilled eggs.
Grilled Eggs:
Place a cast-iron skillet on the grill; add butter, oil or bacon drippings. Crack in eggs and season to taste (the Neelys use a blend of paprika, sugar and onion powder, plus salt and pepper). Cook until the edges are crisp but the yolks are still runny, 2-3 minutes.

Photograph by Miki Duisterhof

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc