Baked Brown Sugar Bacon (thanks Shutterbean for the inspiration! You’ve made a vegetarian/vegan crave bacon on a regular basis!!)
- 1 pound bacon (we love Marin Sun Farms)
- 1/4 cup (or so) brown sugar
- coarsely ground black pepper
Preheat the oven to 375 degrees F.
Line a baking pan with foil and lay the bacon out side by side, overlapping just a bit, if necessary, to fit the whole package on the pan. Sprinkle with the brown sugar and black pepper. Bake 15 to 25 minutes or until the bacon is nicely browned and slightly crispy. Remove from the oven and serve immediately. (we wouldn’t lay the bacon on paper towels, as they will most likely stick).
Valencia French Toast
- 1 loaf Acme sourdough bread
- 6 organic eggs
- 1/4 cup almond milk
- teaspoon cinnamon
- zest of several Valencia oranges (you can juice the actual oranges for mimosas)
Thickly cut bread. Whisk eggs, milk and cinnamon together. Dip bread into mixture, allow to soak for 30 seconds on each side. If using an electric griddle preheat to about 400 degrees and spray with non-stick cooking spray. Alternatively over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place as many slices of bread that will fit comfortably into the pan and sprinkle each slice with a little bit of orange zest. Cook until golden brown, approximately 3 to 4 minutes per side. Serve immediately with maple syrup.