Eggsceptional Recipes for Breakfast, Lunch and Dinner

Eggsceptional Recipes

I love to eat breakfast foods for dinner or lunch. There is nothing better than a fried egg with a runny yolk, toast to sop up the yolk and a salad in the evening. Maybe with a nice cold IPA or lager on the side.

Over at I have compiled a list of fantastic egg dishes that are perfect for breakfast, lunch or dinner!

Please click here to see the Eggsceptional egg recipes on my page.


Baked Cinnamon Pecan French Toast

Cinnamon Pecan Baked French Toast | Black Girl Chef's Whites


“Don’t you want me baby? Don’t you want me now-ow-ow-ow?”

Those song lyrics have become an earworm for me. As I edited my photos of this Baked Cinnamon Pecan French Toast, I felt it beckoning me, taunting me with its gooey goodness, teasingly whispering “Don’t you want me now?”

The fact that I was hungry, tired and drinking a lovely glass of wine probably had a lot to do with my momentary hallucination. Probably.


Baked Cinnamon Pecan French Toast | Black Girl Chef's Whites


Can’t you hear it now? Look at the gooey caramel, the pecans, the custard soaked bread. Yeah, you know you want it.

Luckily, I happen to be willing to provide you with a recipe so you can make your own Baked Cinnamon Pecan French Toast.


Baked Cinnamon Pecan French Toast
Prep time
Cook time
Total time
Serves: 8 servings
  • 1 package (12 ounce) Hawaiian sweet rolls, torn into large pieces
  • 4 large eggs
  • 2 cups half-and-half
  • 2 tablespoons raw sugar
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon ground nutmeg
  • 1 stick butter, softened
  • ½ cup brown sugar
  • ½ cup pecans
  • 1 tablespoon light corn syrup
  • ¼ teaspoon cinnamon
  1. Heat the oven to 350° F.
  2. Place the roll pieces into a 9X11 baking dish.
  3. In a large bowl whisk together the eggs, half and half, sugar, vanilla and nutmeg.
  4. Pour the custard over the bread, pressing lightly to make sure all the bread is soaked in custard.
  5. Let the bread soak for about 10 minutes, while you prepare the topping.
  6. In a small bowl, mix the softened butter, brown sugar, pecans, corn syrup and cinnamon.
  7. Drop spoonfuls of the topping evenly over the bread.
  8. Bake the french toast for 35 - 40 minutes, until the top is puffed, bubbling and browned.


This Baked CinnamonPecan French Toast can also be made the night before.

  • After pouring the custard over the bread, cover the dish with foil and refrigerate.
  • Mix the topping ingredients together. Cover with plastic wrap and leave out overnight, because it needs to be soft enough to spread the next morning.
  • The next day heat oven to 350° F.  Remove foil from casserole, and spread the topping on french toast.  Bake as directed above.


Baked Cinnamon Pecan French Toast | Black Girl Chef's Whites




Slow Cooker Savory Andouille French Toast

Slow Cooker Savory Andouille French Toast | Black Girl Chef's Whites
Some mornings deserve a show stopping breakfast.  Some evenings deserve a show stopping dinner. Look no further than this Slow Cooker Savory Andouille French Toast to fit the bill for both. I love having what is traditionally breakfast for dinner. There is nothing better than a stack of pancakes with maple syrup or fried eggs and bacon. This savory french toast is rich with buttery melted provolone cheese and spicy Andouille sausage, making it a good pairing with a light white wine. Once again, I am working with Johnsonville Sausage to bring you another delectable recipe using their Split Rope Sausages.
Johnsonville Andouille Split Rope Sausage
I have been a fan of Johnsonville Sausage for a long time, and they never disappoint. Their Split Rope Sausages are wonderful for a number of reasons, including:

  • Johnsonville Split Rope Sausage is packed with flavor.
  • Unlike most other fully cooked sausages, Johnsonville uses absolutely no fillers for a juicy and firm texture and bite.
  • Johnsonville Sausage is proudly made using only premium cuts of pork to pack in the real flavor.
  • Johnsonville’s Split Rope Sausage offers portion control packaging with two individually-sealed sausages.

I did some research on Johnsonville, and found they are not a faceless corporation, but a company whose employees are members, not worker bees. Employees who take pride in their work, ensuring the best tasting sausages are being served to the consumer. About Johnsonville Sausage, LLC – Wisconsin-based Johnsonville Sausage is the No. 1 national brand of brats, Italian sausage, smoked-cooked links and fresh breakfast sausage links. Johnsonville employs approximately 1,400 members. Each member takes ownership of product quality to ensure the excellence and “Big Flavor” of Johnsonville Sausage. Founded in 1945 by the late Ralph F. and Alice Stayer, the company remains privately owned today.

In this day and age of oversized corporations treating the consumer with thinly veiled contempt, demonstrated in the inferior products shipped to grocery stores, Johnsonville Sausage stands above the crowd.

As a big fan of fast and easy, this French toast is all that and more.  Because it is done in a slow cooker, once you load it up, you can plug it in and just walk away.  But fast and easy does not mean blah. From the spiced egg custard to the buttery rolls and mildly spicy sausage, this is one fast and easy meal that is scrumptious.

Slow Cooker Savory Andouille French Toast | Black Girl Chef's Whites


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Slow Cooker Savory Andouille French Toast
Prep time
Cook time
Total time
Serves: 8 servings
  • 1 package savory butter dinner rolls
  • 1 package Johnsonville Andouille Split Rope Sausage, halved lengthwise, then sliced crosswise
  • 1 red bell pepper, smal dice
  • 6 large eggs
  • 1 pint half and half
  • 1½ teaspoons fresh thyme leaves, lightly chopped
  • 1 teaspoon fresh oregano leaves, lightly chopped
  • 1 teaspoon fine sea salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • 1 8 ounce package sliced provolone cheese
  1. Tear the dinner rolls in half.
  2. In a large slow cooker place half of the torn rolls into the bottom.
  3. Scatter half the Johnsonville Andouille Split Rope Sausage and half the red pepper over the rolls.
  4. In a medium bowl whisk together the eggs, half and half, thyme, oregano, salt, paprika and cumin.
  5. Pour half of the egg mixture over the sausage, peppers and rolls.
  6. Arrange half of the provolone slices on top, then repeat the layering beginning with the remaining rolls.
  7. Set the slow cooker to high and cook for 2½ hours, or until the French toast is slightly puffed and the cheese is browned.
  8. Serve immediately.

Breakfast Potato Skins

Breakfast Potato Skins

They’re called Breakfast Potato Skins, but I could eat these anytime. Buttery baked potato with crumbled bacon mixed in, topped with an egg with a slightly runny yolk.  Simple, just a few ingredients and so good.

These potato skins are not limited to just these ingredients though. You can mix in an almost endless variety of chopped meats and vegetables.

Butter, Bacon and Potato

Some possibilities include:

  • sauteed greens, such as spinach, kale or chard
  • cheese
  • chopped broccoli
  • crumbled sausage
  • asparagus
  • vegetarian meat crumbles
  • fresh herbs
  • chopped fresh chile peppers
  • chopped fresh sweet peppers

The only limit is your taste buds.

Recipe: Breakfast Potato Skins


  • 2 medium russet potatoes, 8-9 ounces each, baked
  • 2 tablespoons butter
  • 2 slices cooked bacon, crumbled
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper to taste
  • 4 large eggs


  1. Heat the oven to 350 degrees F.
  2. Cut the potatoes in half lengthwise.
  3. Scoop out the potato, leaving about a 1/4 inch in the skin so it holds its shape.
  4. Place the potato into a medium bowl with the butter, bacon, salt and pepper.
  5. Mix the ingredients well, then spoon the mixture back into the potato skins.
  6. Press the mixture into the skins, leaving a deep indentation in the center for the egg.
  7. Place the filled potato skins onto a baking sheet.
  8. Crack one egg at a time into a small bowl, then carefully pour the egg into a potato skin.
  9. Place the potato skins into the oven and bake for 20 – 23 minutes, or until the white is set.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)


Eating Unprocessed [also known as] Eating The Way We Were Meant To

This month I embark on a journey that I have never been on. A journey from which I may not return. A journey that will take me to places both high and low. A journey that will fill me with wonder and dread. A journey that will expand my horizons, raise my expectations and lower my overall fat content! I will eat no processed foods for the month of October! And possibly beyond. . .

Now, eating foods that are not heavily processed is not a stretch for me. Unprocessed foods are food the way nature made them. Simple as that. I rarely buy processed foods, but I do buy some. Skippy Peanut butter in the giant Costo jar is always in the pantry. Campbell’s concentrated Cream of Tomato soup is my mother’s favorite and will also remain in the pantry. And yes, Ruby has the occasional Happy Meal. (oh the horror!) But my recipes are mainly from scratch, although I have no problem using a good quality jarred tomato sauce or low sodium chicken broth when cooking. These are products that save time and I always have on hand for cooking emergencies.

I generally do my everyday grocery shopping at Trader’s Joes and Sprouts (I call it the ordinary persons Whole Foods) which only sell foods without a lot of additives, preservatives and the like. Sprouts has great bulk bins, where I buy everything from sea salt to unbleached flour to steel cut oats. And the occasional bag of sour gummy worms for the kid. The meats tend to be naturally raised, hormone free, and/or organic. I have even bought a cow! Well, part of a cow.  Two of my blogging buddies. Andrew Wilder, who is the man behind the whole #unprocessed movement, and Dorothy Reinhold of Shockingly Delicious and I bought 1/8 of a cow! 1/8 you scoff! Have you ever seen the size of a beef cow? Well, 1/8 is a lot of cow! We all had a lot of wonderful, grass fed, all natural, delicious beef to enjoy. It tasted like the beef I ate when I was a kid.

I made a pledge to try and eat only unprocessed food for the month of October over at my friend Andrew’s blog Eating Rules.  October Unprocessed 2012 came from a light bulb moment three years ago:

In October of 2009, Andrew was struck by a simple idea:
“What would happen if I went for an entire month without eating any processed foods?”

And three years later, here I and thousands of others are. Ready to embark on our journeys. I cannot say I won’t wander off my path a bit, but I’ll look at my map and get back on the right track. I am not forcing my mother and daughter participate, although because I am the cook in the family they will be eating mostly unprocessed foods anyway. But at 81 years old and 14 years into her lung cancer battle, whatever mom wants to eat, mom gets to eat.  She eats like a bird now, and this is a woman used to eat like a linebacker! Though her body may not be able to eat as much, in her dreams she still eats very well! She tells me of the foods she dreamt of, much of it from her childhood. Like canned figs. I don’t think I’ve ever seen a canned fig. If you know where to get canned figs please tell me so I can buy her some!  If mom tells me to make her a sandwich with American cheese on Wonder bread with extra Miracle Whip, she’s going to get it. With a smile!

My daughter is actually a great eater for a five year old. She loves salads, vegetables, fruits, fish, chicken, turkey, pork and snacks on roasted seaweed. But she LOVES Happy Meals, Nacho Cheese Doritos, Scooby Snack Fruit Treats and other very processed foods. For my own sanity (and there is not a whole lot left, believe me) she will not be on the full unprocessed program either.

I am hoping this will help with my migraines also. By eliminating  different food I may eliminate migraine triggers. By adding other foods I may find triggers. I do know it will help me to stay away from junk food with no redeeming value, except that it tastes good. And when I am stressed out, it tastes even better.

I know how to eat well, and cook well, I just have to do it.  I already make my own bread from a starter I created myself from a bunch organic grapes. I cure and smoke my own bacon. I cure and smoke my own corned beef and pastrami. I make my own Limoncello (which I can no longer drink because of this new migraine medication! Damn you migraine headaches!)

I hope you will consider joining me and take the pledge to eat unprocessed foods, the way we were meant to.

Here is my first #unprocessed breakfast, that can even be made the  night before.  I like to garnish my oatmeal with dried cranberries, diced apples, diced fresh peaches when in season, almonds or raisins. Almost any dried or fresh fruit can be added to oatmeal. I sweeten it with maple syrup, though I realized I was out of maple syrup when I made this today, so I sprinkled it with raw cane sugar instead. Whatever you choose, enjoy it.


Steel Cut Oatmeal | Black Girl Chef's Whites


Recipe: Vanilla Steel Cut Oats


  • 3 cups water
  • 1 cup steel cut oats
  • 1 cup 2% milk
  • 2 teaspoons vanilla extract


  1. Bring the water to a boil in a medium saucepan.
  2. Slowly stir in the oats, then lower the heat.
  3. Stirring occasionally, let the oats cook for about 15 minutes, until most of the liquid is absorbed.
  4. Add the milk and vanilla, and continue to cook and stir another 10-12 minutes, until the oatmeal is thickened and creamy.
  5. Serve with your favorite garnishes.

Preparation time: 2 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Steel Cut Oatmeal | Black Girl Chef's Whites



Cheryl D Lee on Foodista