Michael's Breakfast Stack

Step 1
Heat a covered pot of water until just before it starts to boil. If it boils, reduce heat accordingly. Add vinegar to hot water (Tip: This helps the egg whites stay together and congeal when poaching).

Step 2
Fry bacon on medium heat for 5 minutes, then place on a paper towel to dry. In a bowl, mix 2 eggs, cinnamon, vanilla extract, milk, salt, and pepper.

Step 3
Dip bread slices into egg mixture on both sides and make sure the bread is soaking it up. Place butter in a pan and set to medium heat. Set bread slices in buttered pan and cook 3-4 minutes per side.

Step 4
Poach the eggs. Here is an easy method for poaching eggs. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon. Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.

Step 5
To serve, first plate the French toast, then garnish with powdered sugar. Place bacon over the French toast, then top with 2 poached eggs.