Makes 4 servings

I discovered this fabulous brunch idea at the Villa Banfi dining room of the Statler Hotel at Cornell University, my alma mater. Here is my version.

In a shallow mixing bowl, pour the egg substitutes or eggs. Heat a lightly sprayed nonstick skillet over medium heat. Take a slice of banana bread and dredge both sides in the egg mixture. Place onto the heated skillet and cook both sides until golden brown. Transfer to warm plates and repeat with the remaining slices of bread.

If you'd like, serve with Nutmeg Applesauce (see Index).