Trio Of Bread Recipes

Livens Up The Meal Of Champions

With Eye-opening Goodness

November 27, 1988|By Abby Mandel, Copyright 1988, Abby Mandel.

Breakfast without bread is practically unthinkable. Somehow, somewhere, bread is bound to show up at the breakfast table in one form or another. Most often, it comes as toast; but unless you make the toast from homemade or best- quality bread, it`s hardly an eye-opening experience.

Consider your options. Bagels, croissants, banana-nut bread, waffles, doughnuts, muffins, danishes and pancakes can all be counted as bread. With such a tempting list of alternatives, it`s a shame to limit yourself to a breakfast routine of toast.

Three ``bread at the breakfast table`` recipes follow that liven up the meal of champions. One recipe is a most delicious rendition of the Mc-type sandwiches. Sandwiches, after all, are too good to save just for lunch. Another sandwich, this one made from two slices of French toast, borders on the decadent. Two slices of bread are slathered with fruit preserves, dipped in a light egg custard and griddle-cooked to golden brown goodness. Other possibilities beg to be explored. Tuck a few thin slices of banana or strawberry in with the preserves, maybe even some cream cheese. Finally, for those times when virtue reigns, there`s an oat bran muffin that has practically no cholesterol and tastes delicious.

I recently happened into Sarkis Grill, a wonderful, old-shoe type of neighborhood diner in Evanston. With barely four tables, twice that many seats at the counter, the grill kitchen out in the open and a talkative owner, things are always hopping. At my daughter`s urging, I tried the breakfast sandwich, a thoroughly likable choice as it turned out. This is my rendition, from ``More Taste Than Time`` (Simon & Schuster, $19.95): simple, homey and delightfully irresistible.


Preparation time: 10 minutes

Cooking time: 10 minutes

Yield: 2 servings

2 English muffins

2 tablespoons mayonnaise

2 ounces paper-thin sliced smoked ham

2 tablespoons each: minced onion, diced tomato

3 ounces brick cheese, thinly sliced

1 tablespoon unsalted butter

1. Open muffins and spread each cut side with 1/2 tablespoon mayonnaise. Cook four halves, cut side down, on a heated griddle or skillet until browned. 2. In this order, divide half of the ham, onion, tomato and cheese on two muffin halves. Top with remaining muffin halves and press together.

3. Melt butter on griddle. When it is hot, cook sandwiches over medium high heat until bottom is golden. Turn over and press top of each sandwich with a spatula to compress it. Cook until muffin is golden and cheese is melted. Serve immediately.

Here`s French toast with a twist. A layer of fruit preserves is sandwiched between thin slices of bread. Syrup becomes superfluous; a dusting of powdered sugar is the only thing you might add to dress this up. There are two secrets to success here. First, you must use very thinly sliced bread or you`ll end up eating all bread; several brands are readily available. Second, use a topnotch fruit jam or preserve. Any flavor is okay, just be sure to buy the best quality.


Preparation time: 10 minutes

Cooking time: 10 minutes

Yield: 4 servings

1 large egg

1/2 cup half-and-half

1 1/2 tablespoons sugar

1/2 teaspoon pure vanilla extract

8 slices very thin white bread

2-3 tablespoons best-quality fruit jam or preserves

Unsalted butter, for cooking

Confectioners` sugar

1. Whisk egg in a pie plate to break it up. Add half-and-half, sugar and vanilla and mix well.

2. Spread each of four slices of bread with preserves and sandwich with another slice of bread. Dip sandwiches in egg mixture, letting them become well saturated.

3. Melt butter on a large griddle or in a skillet. When it is hot, add sandwiches, cooking in batches, if necessary, so they aren`t crowded. Cook, turning once, until they are crisp and golden. Sift confectioners` sugar over the top and serve immediately.

You`ve probably already heard the claims that oat bran lowers cholesterol. That you have to eat 1 1/2 cups of it daily for it to have a significant effect hasn`t deterred people from giving it a try, even if in smaller portions. Muffins are an especially popular way of adding oat bran to the diet. Here`s a delicious version that is made from all oat bran and low-fat ingredients such as skim milk and egg whites. Even if you don`t eat enough oat bran to lower your cholesterol, consider that if this muffin takes the place of a cheese danish, you`ve tallied up a considerable savings.


Preparation time: 20 minutes

Baking time: 30 to 35 minutes

Yield: 8 large muffins

1 1/2 cups oat bran

1/2 cup each: skim milk, pureed ripe banana (from 1 medium banana)

1/3 cup firmly packed light brown sugar

1/4 cup safflower oil

2 teaspoons molasses

2 large egg whites

1 tablespoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon each: salt, ground allspice

1/2 cup raisins

1. Fifteen minutes before baking, place rack in center of oven and heat to 400 degrees. Grease eight muffin cups or line them with paper liners.

2. Combine oat bran, milk and banana puree in a mixing bowl and stir until the bran is uniformly moistened. Let stand for 15 minutes.

3. Add remaining ingredients and mix well. Spoon into muffin cups and bake until they are browned, 30 to 35 minutes. Transfer to a wire rack. Serve warm or at room temperature. -