1. In 12-inch skillet cook bacon until crisp; drain on paper towels. Crumble half of bacon. Drain all but 3 tablespoons drippings from skillet. Meanwhile cook sweet potatoes in boiling salted water for 3 minutes or until just tender; drain.
2. In skillet, cook onion in hot drippings until tender. Add sweet potatoes and cook until potatoes begin to crisp and brown. Season to taste with salt and pepper; transfer to bowl. Stir in crumbled bacon and maple syrup; keep warm.
3. Rinse skillet and fill half full of water. Add vinegar to water; bring to boiling. Reduce heat to simmer (bubbles should barely break the surface of the water).
4. Break one egg into measuring cup. Holding the lip of the cup as close to the water as possible, slide egg slowly into water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with slotted spoon and place them in large pan of warm water to keep them warm.
5. In small saucepan, combine milk, butter, and hollandaise sauce mix. Whisk and heat over medium heat until thickened and bubbly. Stir in peppers.
6. To serve, transfer sweet potato hash to serving plate, top with two poached eggs, and cover eggs with hollandaise. Top with bacon strips and chives.

Serves 4.

1. Soak the bread in the milk on both sides to soften, about 5 minutes per side, depending on how hard the bread is. (If it is softer, it may need less time.)
2. Beat the egg with salt, pepper, and herbes de Provence in a flat or shallow dish.
3. Gently melt the butter in a frying pan until foaming, but not colored. Pull the bread from the milk and turn it around in the egg mixture to coat.
4. Fry on both sides until golden brown. Eat with a spoonful of tomato jam.

Makes 1 serving.

1. Cut 12 (1-inch-thick) diagonal slices from bread, reserving ends for another use.
2. Generously butter 1 side of each slice and arrange slices, buttered sides up, in 1 layer in a buttered 13- by 9- by 2-inch glass baking dish, squeezing them slightly to fit if necessary.
3. Whisk together eggs, milk, and 1/4 teaspoon salt until combined well, then pour evenly over bread. Chill, covered, until bread has absorbed all of custard, at least 1 hour and up to 1 day, depending on bread.
4. Preheat oven to 425°F.
5. Bring mixture to room temperature and sprinkle bread with sugar.
6. Bake, uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately.

Serves 6.

1. Place quinoa in a dry skillet over medium heat, stirring frequently until grain turns deeper in color, about three minutes.
2. Meanwhile, in a separate saucepan, bring water to a boil. Add quinoa and a 1/4 teaspoon salt. Reduce heat to low, cover, and simmer for 15 minutes. Allow to cool and fluff with a fork.
3. Combine olive oil, 2 teaspoons salt, lemon juice, tomatoes, cucumber, green onions, and parsley. Stir in cooled quinoa. Season again to taste with more salt as well as pepper. Serve immediately or refrigerate to let flavors further meld.

Serves 6 to 8 as a side dish.