Ingredients

4 6-inch corn tortillas
1/2 16-ounce can refried (or black) beans
1 10-ounce can red enchilada sauce
2 to 4 eggs (1 to 2 per person)
pinch of salt (or to taste)

Directions

1. Preheat oven to 300º F.
2. Stack the tortillas, wrap them in foil, and put them in the oven for 10 minutes.
3. In a medium saucepan, heat the beans until simmering (or cook them in the microwave until hot, about 3 minutes).
4. Meanwhile, in a medium skillet, heat the enchilada sauce until simmering. With a spoon, create a well in the sauce for each egg. Crack an egg and nestle it in the sauce; repeat. Cover the pan for 5 minutes for soft yolks or 7 minutes for firmer ones.
5. To serve, place 2 tortillas on each plate, then spread them with a generous layer of beans. With a spoon, gently place the eggs on top of the beans. Ladle more enchilada sauce over the top. Optional additional toppings: chopped scallions, salsa, sour cream, grated Cheddar, guacamole.

Serves 2.

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Ingredients

2 13-ounce packages frozen French toast
4 cups milk
1 12-ounce can chocolate syrup
2 eggs
Canned whipped cream
Cooking spray

Directions

1. Thaw French toast and cut into 1 1/2-inch cubes. Heat oven to 325° F. Lightly coat a 13-by 9-inch baking dish with cooking spray.
2. Place the toast in the dish. Beat milk, chocolate syrup, and eggs; pour over the toast. Cover with foil and bake 10 minutes.
3. Remove foil and stir. Bake, uncovered, 20 to 25 minutes longer or until set. Serve warm with canned whipped cream.

Makes 8 servings.

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Ingredients

2 cups milk
1 1/4 cups heavy cream
1 vanilla bean
5 oz. bittersweet chocolate, finely chopped
1/2 cup sugar
5 eggs
Pinch of salt
5 day-old croissants, cut into 1-inch pieces
4 oz. bittersweet chocolate, cut into 1/2-inch pieces
Caramel sauce for serving
Lightly sweetened whipped cream for serving

Directions

1. Preheat an oven to 325°F. Lightly butter a 2-quart oval au gratin dish.
2. Pour the milk and cream into a heavy saucepan. Place the vanilla bean on a work surface. Using a small, sharp knife, cut the bean in half lengthwise. Using the knife tip, scrape the seeds from the bean, then add the seeds and bean halves to the milk mixture. Bring to a simmer over medium-high heat. Remove from the heat, cover and let stand for 30 minutes.
3. Return the saucepan to medium-high heat and bring to a simmer. Remove from the heat and whisk in the 5 oz. finely chopped chocolate until smooth.
4. In a heatproof bowl, whisk together the sugar, eggs and salt until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly. Pour the mixture through a fine-mesh sieve set over a large bowl. Add the croissants and stir to combine. Let stand for 20 minutes, occasionally pressing the croissants into the custard.
5. Stir 3 oz. of the chopped chocolate into the croissant mixture and transfer to the prepared dish. Sprinkle the remaining chopped chocolate on top. Bake until a knife inserted near the center of the pudding comes out almost clean, 40 to 45 minutes. Serve warm or at room temperature. Accompany each serving with a drizzle of caramel sauce and a dollop of whipped cream.

Serves 8.

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Ingredients

2 sticks (8 ounces) unsalted butter, at room temperature
One 8-ounce package cream cheese, at room temperature
1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
2 1/2 cups flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts
1/2 cup dried blueberries or currants
1 teaspoon ground cinnamon
3/4 cup seedless blackberry jam
1 large egg white, beaten

Directions

1. Using an electric mixer, beat the butter, cream cheese and 2 tablespoons sugar at high speed until fluffy. Mix in the flour and salt at low speed. Place the dough on a lightly floured surface; divide into 6 equal portions. Shape into disks, wrap in wax paper and refrigerate for 30 minutes.
2. Position a rack in the center of the oven and preheat to 350°. Line a large cookie sheet with parchment paper. In a small bowl, stir together the walnuts, blueberries, the remaining 1/4 cup sugar and the cinnamon.
3. On a lightly floured surface, unwrap a piece of dough and roll out to an 8-inch round. Using an offset spatula, spread 2 tablespoons jam over the surface, leaving a 1/2-inch border.
4. Cut the dough into 8 pie-slice-like triangles. Sprinkle 2 heaping tablespoons of the walnut mixture on top and then roll up each triangle from the outside in; bend slightly into a crescent shape. Place 1 inch apart on the prepared baking sheet. Repeat with more of the dough and walnut mixture until the sheet is full.
5. Brush with the egg white and sprinkle with sugar. Bake until golden, about 22 minutes. Transfer the cookies to a rack to cool completely. Repeat with the remaining dough.

Makes 48 cookies.

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Ingredients

2 cups diced red potatoes, unpeeled
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 1⁄2 cups reduced-sodium chicken broth
1⁄2 cup dry sherry
1 (2-lb.) pork tenderloin, trimmed of silverskin
Salt and freshly ground black pepper to taste
2 Tbl. dried sage
1 Tbl. salt-free garlic-and-herb seasoning
1⁄4 cup freshly grated Parmesan cheese

Directions

1. Preheat oven to 400°F.
2. Arrange potatoes, onion, celery, and carrots in a large roasting pan. Pour broth and sherry over them. Season pork all over with salt and pepper and sprinkle with sage and garlic-and-herb seasoning. Place pork on top of vegetables and sprinkle with Parmesan (press cheese into the meat). Roast until an instant-read thermometer inserted into thickest part registers 160°F, about 45 minutes.
3. Let the pork rest for 10 minutes; then cut crosswise into 1⁄2-inch-thick slices and serve with the vegetables and brothy sauce.

Serves 4.

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