Leftover Breakfast

 After a lovely dinner party, we had some French bread left over. In the morning the bread was tough but I knew it was not finished! The Leftover Breakfast was born.

Leftover bread
5 eggs
¼ c. shredded cheese (I used mozzarella and cheddar)
Salt & Pepper
Crisp bacon
Chives for garnish

Preheat oven to 400 degrees. Butter a small square baking dish. Cube up the leftover bread, enough to loosely cover the bottom of the baking dish. In a small bowl beat the eggs and cheese, add salt and pepper to taste. Pour the eggs over the bread and bake in the oven about 20 minutes or until eggs are set. While the eggs bake, fry up 5 slices of good bacon. Drain and crumble. When the eggs are set, remove from the oven and garnish with bacon and fresh chives. Delicious and a great way to use up that yummy baguette from last night!

Bacon Wrapped Chestnuts

A Christmas favorite! 
Wrap bacon around whole water chestnuts, place in baking dish in oven at 400 for about 15 minutes.  Add sticky sauce (catsup, mustard, brown sugar) and bake until bubbly.  Serve pierced with toothpicks and enjoy!

Spinach Salad

Bring back the classic! Fresh spinach, chopped boiled eggs, crisp bacon, sunflower seeds, cranberries, and whatever else you can think of! My favorite dressing is Girard’s Spinach Salad Dressing in the triangle bottle. Heat it up, and pour it on!