PEA RIDGE — Looking for some breakfast-in-bed ideas for this Valentine’s Day?

Apple Raisin French Toast Strata

1 (1 lb.) loaf cinnamon raisin bread, cubed

1 (8 oz.) package cream cheese, diced

1 c. diced peeled apples

8 eggs

2 1/2 c. half-and-half cream

6 Tbsp. butter, melted

1/4 c. maple syrup

Preheat oven to 325 degrees. Coat a 9- x13-inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread and top with the apples. If you like extra raisins, add them now. Top with remaining bread.

In a large bowl, beat the eggs with the cream, butter and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least two hours.

Bake 45 minutes in preheated oven. Let stand 10 minutes before serving.

Strawberry Vanilla Pancakes

1 c. all-purpose flour

2 Tbsp. brown sugar

2 tsp. baking powder

1 tsp. salt

1 egg

1 c. milk

2 Tbsp. vegetable oil

2 Tbsp.. vanilla extract

1 c. chopped fresh strawberries

In a medium bowl, stir together flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in strawberries.

Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.

Eggs Benedict

4 egg yolks

3 1/2 Tbsp. lemon juice

1 pinch ground white pepper

1/8 tsp. Worcestershire sauce

1 Tbsp. water

1 cup butter, melted

1/4 tsp. salt

8 eggs

1 tsp. distilled white vinegar

8 strips Canadian-style bacon

4 English muffins, split

2 Tbsp. butter, softened

To make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce and 1 Tbsp. water.

Add the melted butter to egg yolk mixture 1 or 2 Tbsp. at a time while whisking yolks constantly. If Hollandaise begins to get too thick, add a tsp. or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat.

Place a lid on pan to keep sauce warm.

Preheat oven on broiler setting.

To poach eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate

While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.

Spread toasted muffins with softened butter and top each one with a slice of bacon, followed by one poached egg. Place two muffins on each plate and drizzle with Hollandaise sauce. Sprinkle with chopped chives and serve immediately.

All recipes courtesy of www.allrecipes.com

Opinion, Pages 4 on 02/10/2010