Ingredients

1 loaf banana bread

3 large eggs

1 cup milk

1/4 cup all-purpose flour

1 tablespoon ground cinnamon

1 tablespoon white sugar

1 teaspoon vanilla bean extract

1 pinch salt

2 tablespoons unsalted butter

2 bananas, sliced, or more as needed

1/4 cup chopped pecans

1/4 cup syrup

1/4 cup confectioner’s sugar

Directions

1. Slice banana bread loaf into 3/4- to 1-inch thick slices. Whisk eggs, milk, flour, cinnamon, sugar, vanilla extract, and salt together in a bowl.
2. Dip each banana bread slice into egg mixture; alternately, place slices into a baking dish, pour egg mixture over the top, and let sit for 5 to 10 minutes. 
3. Heat 1 tablespoon butter in a large skillet over medium heat. Toast 3 to 4 slices in the skillet until golden brown, 3 to 4 minutes per side; repeat with remaining butter and bread slices.
4. Serve immediately with fresh slices of banana, chopped pecans, syrup, and a sprinkle of confectioners sugar.

Hollandaise sauce

1. Separate four egg yolks from the whites (you can save the whites to make meringues). Place the egg yolks in a heat-proof bowl that can fit over a saucepan of simmering water.
2. Melt 10 tablespoons unsalted butter. (Nicole uses a heat-proof measuring cup and her microwave.)
3. Using a wire whisk, beat a teaspoon of lemon juice into the egg yolks. Place the bowl on the saucepan of simmering water and continue to whisk constantly so the egg yolks cook but do not scramble.
4. Whisk until the egg yolks are a pale, creamy yellow and form a ribbon on the surface of the emulsion when you lift the whisk and let the mixture drip back into the bowl. (Nicole’s video shows you exactly how it should look.)
5. Remove the bowl from the heat and beat in the melted butter, adding a little at a time and whisking constantly. Add slowly and whisk quickly so your sauce doesn’t break. If your sauce starts to get too thick before you’ve added all the butter, you can thin it with a little lemon juice or water.
6. Season with salt and cayenne pepper. Add chopped herbs like chives or dill, if you wish.

Eggs Benedict

1. Split and toast English muffins. Spread with softened butter.
2. Top each half with a slice of lightly sautéed Canadian bacon.
3. Reheat two poached eggs by placing them in simmering water for a couple of seconds. Place one on each muffin half.
4. Top each half with Hollandaise sauce. (If the sauce has cooled, you can reheat it by placing it over a saucepan of simmering water and whisking until it warms up.)
5. Garnish with dill, chives, or any minced herb of your choice.

Ingredients

4 ounces bulk breakfast sausage
8 eggs
2 tablespoons heavy cream
8 drops hot pepper sauce (such as Tabasco®), or more to taste
2 tablespoons butter
1 cup chopped mushrooms
⅔ cup chopped red bell pepper
½ cup chopped onion
salt and ground black pepper to taste
½ cup chopped fresh spinach1 cup shredded Cheddar cheese

Directions

• Preheat the oven to 325 degrees F (165 degrees C).
• Crumble sausage into a 12-inch nonstick, oven-proof skillet over medium heat. Cook until browned, about 4 minutes.
• Meanwhile, whisk eggs in a large bowl. Add cream and hot pepper sauce; mix well.
• Add butter to the skillet with browned sausage and melt around the inside rim of the skillet. Add mushrooms, red bell pepper, onion, salt, and pepper. Cook until onion is soft and translucent, about 4 minutes. Turn off heat and stir in spinach. Cook for 1 minute in the hot skillet, then sprinkle with Cheddar cheese. Pour egg mixture on top, making sure all ingredients are submerged.
• Place skillet in the preheated oven and bake until eggs are set and no longer jiggle, about 20 minutes. Remove from oven and allow to sit for 1 to 2 minutes before cutting into serving pieces.

Ingredients

1 cup all-purpose flour
1 teaspoon white sugar
¼ teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

Directions

– Gather all ingredients.

– Sift flour, sugar, and salt into a bowl; set aside. Beat eggs and milk together in a large bowl with an electric mixer.

– Beat in flour mixture until smooth; stir in melted butter.

– Lightly grease a griddle or frying pan; heat over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crêpe.

– Immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes.

– Shake the pan or loosen with a spatula; turn or flip it over and cook until other side has turned light brown, about 1 minute more. Repeat with remaining batter.

Serve with your choice of fillings or toppings, and enjoy!

Ingredients

2 large eggs
1 cup torn baby spinach leaves
1 ½ tablespoons grated Parmesan cheese
¼ teaspoon onion powder
⅛ teaspoon ground nutmeg
salt and pepper to taste

Directions

– Gather all ingredients.

– Beat eggs in a bowl, and stir in baby spinach and Parmesan cheese.

– Season with onion powder, nutmeg, salt, and pepper.

– Spray a small skillet with cooking spray and place over medium heat. Once warm, add in the egg mixture and cook until partially set, about 3 minutes.

– Flip with a spatula, and continue cooking, 2 to 3 minutes.

– Reduce heat to low and continue cooking, 2 to 3 minutes, or until omelet reaches desired doneness. Serve warm and enjoy!

Ingredients

2 cups all-purpose flour
3 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups milk
2 eggs
¼ cup canola oil
cooking spray

Directions

– Gather all ingredients.

– Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until no lumps remain.

– Add milk, eggs, and oil; whisk until batter is runny and smooth.

– Heat a nonstick griddle over medium heat and lightly coat with cooking spray.

– Working in batches, ladle a generous 1/4 cup batter for each pancake onto the preheated grill and cook until bubbles appear, 3 to 4 minutes. Flip and cook, pressing middle gently with the spatula, until bottom is lightly browned, 2 to 3 minutes more. Repeat with remaining batter.

Serve and enjoy!

Ingredients

1 loaf banana bread
3 large eggs
1 cup milk
1/4 cup all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon white sugar
1 teaspoon vanilla bean extract
1 pinch salt
2 tablespoons unsalted butter
2 bananas, sliced, or more as needed
1/4 cup chopped pecans
1/4 cup syrup
1/4 cup confectioner’s sugar

Directions

– Slice banana bread loaf into 3/4- to 1-inch thick slices. Whisk eggs, milk, flour, cinnamon, sugar, vanilla extract, and salt together in a bowl.

– Dip each banana bread slice into egg mixture; alternately, place slices into a baking dish, pour egg mixture over the top, and let sit for 5 to 10 minutes.

– Heat 1 tablespoon butter in a large skillet over medium heat. Toast 3 to 4 slices in the skillet until golden brown, 3 to 4 minutes per side; repeat with remaining butter and bread slices.

– Serve immediately with fresh slices of banana, chopped pecans, syrup, and a sprinkle of confectioners sugar.