Cameo Apple-Topped French Toast

4 large eggs
1/3 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
8 thick slices of bread
2 tablespoons butter, divided
1/2 cup chopped walnuts or pecans (optional)
CAMEO APPLE TOPPING
3 tablespoons butter
4 Cameo apples, peeled, cored and sliced
2/3 cup packed light brown sugar
1/8 teaspoon ground cinnamon
1. Beat eggs,milk, sugar, vanilla and cinnamon together in a large bowl.Soak bread slices in the mixture for 5 minutes, or until saturated.
2. Meanwhile, prepare Cameo Apple Topping: Melt butter in a skillet over medium heat. Add apples and cook for 5 minutes, stirring frequently.Add brown sugar and cinnamon; cook for 2 minutes, or until apples are slightly soft.
3. Heat 1 tablespoon butter in a large skillet over medium heat.
4. Press each bread slice into chopped nuts to coat. Cook 2-3 slices at a time until golden brown on each side, adding butter to the skillet as needed.
5. Serve hot with Cameo Apple Topping.
Makes 4 servings

italian Sausage and Egg Pie

Pastry dough for single-crust 9-inch pie
1 tablespoon light olive oil
1 tablespoon finely chopped shallots
1 tablespoon finely chopped onion (optional)
12 ounces mild or hot Italian New York Style Sausage*, casings removed
8 large eggs
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
Pinch of salt
1/4 teaspoon ground black pepper
1/4 teaspoon granulated garlic
1/4 teaspoon dried basil or 1 tablespoon chopped fresh basil
2 tablespoons finely chopped fresh Italian parsley
2 tablespoons grated Romano cheese (or Asiago or Parmesan)
1/2 cup shredded mild provolone cheese (or Swedish Fontina)
1. Preheat oven to 350°F.
2. Line a 9-inch pie pan with pastry dough.
3. Preheat a nonstick frying pan over medium heat. Add olive oil, shallots and onion to the pan. When it starts to sizzle, add sausage and cook, stirring to crumble into small pieces. Cook just until all the pink is gone. Drain off any liquid and set aside to cool.
4. Place eggs in a large bowl and whisk well. Add spinach, seasonings and cheese, and stir until well blended. Fold in cooled sausage.
5. Pour the filling into the pie shell, leaving at least 1/8-1/4 inch of room at the top.
6. Bake for 35-40 minutes, or until crust is golden brown and filling is set in the center. Let cool on a rack.
Makes 6-8 servings.