Breakfast for Dinner

We like to have breakfast for dinner about once a week. I LOVE breakfast food...but I would much rather have it in the evening, when you have a lot of time to dedicate to cooking. So, this past week for breakfast/dinner, we had Squash Nestled Eggs, Maple Pepper Bacon, and the best French Toast recipe in the entire world (from America's Test Kitchen). Here are the recipes for the first two!

Squash Nestled Eggs:

3 summer squash

3 zucchini

1 small onion, minced

1 clove garlic, minced

1 jalepeno, minced

2 tbsp. olive oil

Salt

Pepper

6 eggs

Sharp cheddar cheese

Directions:

1) With a box grater, grate squash and zucchini. Place in colander and toss with salt. Allow to drain over sink for 30-40 minutes. Squeeze out the remaining water. Set aside.

2) In a large, ovenproof skillet, heat olive oil. Saute onion and jalepeno, then garlic. Add squash & zucchini and sauté for 7-8 minutes.

3) Preheat oven to 375 F.

4) Make 6 wells in the squash/zucchini. Make sure not to expose the bottom of the pan. Place a drop of olive oil in each well, and then crack 1 egg into each well. Sprinkle with salt and pepper, and top with cheese. Cook in the oven to 10-12 minutes, depending on your egg preference (we like over easy).

Maple Pepper Bacon

1 lb. bacon

Good quality maple syrup

Fresh cracked black pepper

Directions:

1) Preheat oven to 375 F.

2) Place a sheet of aluminum foil over a half sheet pan. Place a baking/cooling rack on top of pan. Lay bacon in a single layer on the rack.

3) Brush with maple syrup and sprinkle with pepper, then bake.

4) Every 5 minutes, flip the bacon and brush with syrup/sprinkle with pepper. Cook until done, about 35 minutes.