Need to prep breakfast for a crowd? Real Simple's Food Director Dawn Perry joins us this week with some genius solutions for sheet pan breakfasts.
[MUSIC] You are tuning into Mad Genius Live. Stick around because I've got Dawn Perry from Real Simple. And what are we doing? Making sheet-pan breakfasts. [MUSIC]! Good morning, everybody, my name is Justin Chapple. And I'm the culinary director of mkgalleryamp; Wine, and also your host for this very fun show, Mad Genius Live, every Thursday morning at 11. I have a very special guest today. I'm gonna get to her in just one second. I just wanna remind you that because we're a live show, we want you to tune in and interact with us, and enegage with us using the harsh tag #Madgeniuslive. Wether you have a question, a comment, or if you just want to call me a name, feel free to do that. I'm going to give you permission, Just today. But I want to introduce my guest today because I want to call her the queen of face McGlive. Because she's so [LAUGH] Everyone, I'd like to introduce to you to Dawn Perry. Hey folks. Dawn is. The food director at Real Simple magazine, which is a sister brand of Food and Wine. And we want to try to work together as much as we can. She's also the author of a short stack called Cucumbers which is filled with how many recipes and what they're about? I think it's 25 recipes Short Stack Editions this is awesome series of books I think they've got like over 30 now, each one focuses on a single ingredient, so I wrote the book on cucumbers, but they've just released yogurt Cauliflowers, a recent one ginger. So check them out, they're super awesome. But pick up the cucumber short stack for summer. And they're really inexpensive, I like to point that out because it's not like you're not everyday $30, $40 cookbook. Yeah. It's like 14 or 15 bucks and it's full of like really awesome recipes. It's like having a really cool magazine. That's devoted to one thing. Yeah and you can look through all the different additions and pick out your favorite ingredients, and just buy a few, but definitely buy cucumbers. (laughter) I recommend. So I did mention that I think Dawn is the queen of Facebook Live and that's because she's goes live every Wednesday at what time? One ish. One ish, whanever she's ready. I'm not super punctual. [LAUGH] On the Facebook page of real simple and I think you'll also go live on Instagram. Yeah, live on Instagram, live on Youtube I believe. space. And do you wanna to tell us like. So she actually has a really cool name for it. What is it called? Yeah. So it's Real Simple Cooking School and we really try and cover the basics but it's all about getting dinner on the table fast, easy, low stress. We focus on not panicking. Not panicking is something I am very fond of. [LAUGH] But you are a natural on that and I love watching it and Donna is very interactive on it and so, I'm hoping that today you're gonna interact with the both of us right here on mad genius live. Use the #MADGENIUSLIVE, if you're on Facebook we have a whole behind the cameras who are gonna be responding to your questions or hit me up because I have a little bug in my ear with any of your questions or comments. Okay, so today Donna and I are making sheep ham breakfast So we're gonna do two recipes which is really three recipes but we're mashing two of them together to make one, and it's all breakfast really awesome breakfast recipes that use sheet pans in your oven, so shall we get started? Let's do it. Okay, so the first one we are going to make is matchup of one of Dawns' recipes and one of my recipes, the recipe of mine is called the California BLT, and it's something I created Years ago, I taught you one of my favorite recipes because it uses one of my favorite mad genius tips of all time, which we're going to get to in a second, but the first thing we're going to do is get to a component of one of Dawn's recipes. Both recipes we're dropping into the comment box so that you can link to them and see how we're combining the two, but why don't you tell us about the recipe that you have and the portion or part of it that we're doing today? Sure. So I came up with the sheet pan egg sandwiches which is essentially just a big frittata like a plain frittata that you cut into squares, serve on buns or toast or whatever and it's a great way to make egg sandwiches for a crowd especially helpful after like A long night. [LAUGH] So to- I had quite a few of those in my life. Yeah. So to get started, we're just gonna blend up some eggs. Now the original recipe, it feeds a lot of people and so it's 24 eggs into this size sheet pan, which is standard. But we just cut if in half. So a dozen eggs. And this is a quarter size sheet pan. It Almost exactly the same as a 9 x 13. So if you don't have one of these, although we do recommend, they are wonderful, you can bake these eggs in a 9 x 13. But, so we've got a dozen eggs, Justin's cracking, I'm gonna prep this. and I, it's funny because yesterday when were were getting ready for the show, obviously as Don mentioned her recipe calls for 24 eggs into a large baking sheet. Not a full-size, it's actually called, technically in the industry it's called a half-sheet tray, but I was like, can we just cut it in half? Because I was just going to make a couple sandwiches for us. Here and then I thought, it's not cheating because even though it's a quarter sheet tray, it's still sheet tray. Uh-huh. True, true. I'm getting technical on everybody. So you guys saw, I just coated this with a little bit of non-stick spray You can, if you got butter melted already you can use that. And then I put some parchment down, now It's very important in this vesve to really make sure the parchment is flush against the bottom of the dish. This is because the eggs can seep underneath. But it's just like not that big of a deal but they will just have uneven egg sandwich and we won't have this [UNKNOWN] out. So, I sprayed it, patch [UNKNOWN] and than I'm gonna spray again. I will say, I don't know if you could call it the [UNKNOWN] genius tip but it's a tip of at least Spray over th sink. Cause I'm sure you have done it too. Yeah. You spray and then you like, cartoon slip on the spray that fell on the floor. So I'm going to do it over here. Or you spray and then like 10 minutes later you're like... Wiping your counter and you're like what is all over the countertop? Greasy business. So- Greasy business and it gets really sticky. -be careful. So don't do it. So we're all prepped, let's blend. And I actually like just this tip of like spraying the sheetpan and then putting the parchment paper down. I do that even when I make cakes and stuff. Yeah. Into a cake pan. Just because as you know sometimes the parchment paper kind of Curls up or whatever you can't get it to lay flat so. And like why risk it? Just take precautions. Okay, 12 eggs in the blender. Now if you don't have a blender you can certainly do this with a whisk. Blender is going to offer a little more volume in the eggs. So it'll be like a fluffy omelet. Okay, turning on, I turn like this. Yeah. [LAUGH] Nice. We did not go over the blender instruction manual before we got started today. But this is a really great Breville blender that is high powered, so Don's really kind of on low at this point. [LAUGH] I'm on low, hands free, and it's actually not very loud. Out, which is- No yeah, which I like, yeah. Okay, I feel like we're there. Okay. Cool. And that's it. I just put a little salt and pepper in there. If you wanted to get a little fancier, you can add chopped herbs. I'm scared of this splashing. [LAUGH] Okay. [SOUND] And then that's it, right into the prepared sheet pan. Awesome I mean is you're watching this. So, if you were me, I don;t have kids, but if you were me this is what I would make if I had a bunch of people over for brunch and didn't want to have to fry up a bunch of eggs. But, if you have kids Then you're done. I mean, You're done. Because part of the issue is, you are Want me to get that for you? Or maybe if you get the door. Yeah, I'll get the door. Okay, we're going to do This is the hardest part of this recipe, is getting it from here into the oven, so just like, go carefully. Always have two people! Okay, I'm going to jump offscreen and let this go. We're going to go downstairs. Yes, you're correct. We have two ovens working here. I'm gonna just do that, just a little bit. We do have two ovens because we're making multiple things here. I apologize that we're both away from you at this moment- Okay, here we are. But we're coming right back. Okay, so eggs are in the oven. I'm gonna set a timer. It's 400 degrees for 10 to 12 minutes. So I would say, set your timer for ten, give it a check if you need to add a couple more minutes. No big deal. Yeah, it's super easy, flexible. That's one of my favorite things, not one of my favorite things, but that's one of the things I like about some recipes. And so when I develop recipes, it's something that I consider is giving a range. So important. Especially if you're doing something like using an oven. Because I mean, it really doesn't matter when it's an oven or a cooktop. Yeah. And I think Justin would agree, the range is there as a guideline. Stoves vary, ovens vary. So Start there. If you need to add a little more time, don't be afraid to do it. Yeah, or if you're cooking and clearly, you're reaching your goal a little early, don't be afraid to pull back and stop. Yeah, yeah. Okay, so. What's next? Don's eggs are in the oven. I'm gonna teach everyone how to make my very famous bacon weave. Okay. It's not like necessarily a new thing anymore, I developed this recipe actually years ago. So we kinda like, I went loud and proud with this Mad Genius tip. But it starts with bacon, and you obviously need a baking sheet, because this is sheet pan breakfast. Actually, I'm gonna I know this is weird. I'm gonna grab some scissors because I just realized I don't wanna cut on my board and then This is the second use of good scissors this week on Facebook live. Is it? Yeah. So we sliced a cut of chicken yesterday. So a good pair of kitchen shears Great thing to have. Totally. Yeah. I like the ones that separate, so then you can pop them in the dishwasher. But I did this because we're gonna cut up some vegetables, also, and I wanted to keep my board nice and clean. Okay, so half if is for you and half is for me. You probably know how to do this, so I don't need to teach you. But -> I've actually never done it. Really! But I can make a lot of [INAUDIBLE] kind of thing is the same. It's exactly the same. Okay. So one of the things I like to do when I, I'm just gonna point out so that we can remember to do it. It's that sometimes when you get bacon, you can see here one side is fatier than the other. Yeah. So what I do is as I'm making my bacon weaves, I alternate from each side. So we get equal parts. Crispy and chewy. Crispy and chewy, exactly. Okay, so I'll start here, so you just. I'll start here. [LAUGH] So you're just gonna lay three slices down. So it's. Of the same? No, you're right, you see? This is why I had to say it, because I knew I was gonna mess it up. You feel nervous. [LAUGH] And you lay three in a row, the same direction. Touching. I don't usually- Like don't be fuzzy about it. Don't be fuzzy. Okay. [UNKNOWN] it. But it should be about, it should be a square. Okay. So, [UNKNOWN], yes. Okay. And then what I do is you basically, you said it, but if you've ever made a lattice pie crust, it's the same thing. You're just doing it with bacon. Fun. You're gonna see why when we build the sandwich. So the recipe I have is three slices of bacon per person per sandwich because I don't think three slices of bacon is too many. No way, no way. So I lifted it up one side and I laid a piece of bacon and I flipped over the two and then I go All right. And then you lay one in the middle. I don't know how to explain what I'm doing but hopefully you're watching me. I don't know if any of you guys have done basket weaving but I hear it's a similar task. To making To making it. Lattice pie crust, bacon lattice. [LAUGH] So I call this a bacon weave, but like on social media when we talk about this, we've called it a bacon lattice. Yeah. So we made a really big one of these one time with like whole pound of bacon. We literally made a whole gigantic one. And then it was my coworker at the time, [UNKNOWN], I think you know [UNKNOWN]. Yeah yeah. And she put it on a turkey, and then... Amazing. We were joking, cause we were calling it the turkey shawl or turkey bacon. All right. I'm actually, Justin and I were talking about doing social during this. I'm actually going to take a picture cause I want a before and after. I wanna do it. I'll just show yours. Yes, share... We were talking about that cause we were like, is it okay. So I think we should take a poll, using #MADGENIUSLIVE. Good. Do you think it's okay if we use our phones and communicate with you on while social while we are live. Please let us know. Drop your opinion in the comments or hit us up on Twitter, wherever you're watching and let us know. Okay, so, I'm taking a baking rack... And i'm going to put it on top Upside down. And this is going to keep it flat. Yeah, just because you want oit to actually touch the bacon. Okay. If you don't have a baking rack like this because some people just have the ones that are cooling racks that you can't put in the oven. But if you don't have one like this what I would do is Just put either foil or parchment and then another baking sheet on top. Okay, okay. So I'm gonna put this in the oven. How much time do we have on the eggs? Eggs, we've got 5 minutes and 35 seconds. My God, we still have so much time. I thought it was gonna take like 10 minutes to do the bacon weave. [LAUGH] Okay. We're gonna let that go in there. So we have two options. Should we start cutting veg or should we do pancakes? What do you think? I kind of feel like we should do pancake. I kind of feel like we should do pancake. We're on the same page. Okay. Okay, good. Because we have five minutes and I didn't realized we were gonna have five minutes. And I don't think it's gonna take too long to throw them together. Shall I start? Yeah. So we're coming back to the recipe number one which is a mashup of California BLT and John's Sheet pan egg sandwiches. We're taking a little bit of a hiatus from that. We'll come back to it, so don't go away, but we're gonna get started on These are sheet pan pancakes, or this is a sheet pan pancake. That was my mind exploding. So our good friend, Lindsay Maylan Hunt, whose new dish is out In January. It's about this recipe for us. Same thing we wanted to know, can we make a pancake that feeds a crowd and I don't have to be at the stove flipping pancakes and keeping them warm at 200. Can I just do one and done? Turns out you can. Okay. Turns out you can ladies and gentlemen. Thank you Lindsey. So here's how to do it. I'm gonna kinda cheat Justin wrote out my ingridients here. [LAUGH] So dry ingridients all go together. So we've got, Let's see here. Two and a quarter cups of all-purpose flour, look's like a quarter cup of sugar. It's totally okay that the quantities are written down, because this is not Don's recipe, so you can't expect her to have it memorized. It's actually Lindsay's recipe. And I'll say this also. As soon as we develop a recipe, pretty much as soon as it's printed, I don't know if you feel like this I forget everything that happened. Well, you're reading at, how many recipes is just real simply publish per month? We do like twenty one in print and then there's twelve to eighteen on the internet exclusively. So at any given day, you're reading anywhere from forty to fifty recipes per month. Yeah. Not any given day but like per month and It's hard to remember all that. So anyhoo. That's a lot of numbers. It's a lot of numbers. Use timers. Use note. So, we've got all purpose flour, a little bit of granulated sugar, some salt or course. Two teaspoons of baking powder. all just classic pancake ingredients in a larger quantity. And then a teaspoon of baking soda. Good old Arm and Hammer. And we're just gonna give this a whisk. Here we go. And just like regular pancakes, drying- I was doing a little dance back there. At the [UNKNOWN]. So this is, how much buttermilk is this? Two cups of buttermilk. Two cups of buttermilk. I do remember that number. In we go. And then we have here, I don't know how many. It's four tablespoons. four tablespoons of butter melted. We're gonna use half now. So I'm just measuring out 2 tablespoons here. And then we're gonna use half to brush the pancake at the very end. Jstin's hooking me up with two eggs. I am. I think I just dropped a shell in there. No! Landed right on the. Close. That was close. There's one. Add that one. And one of the things I think that's, I don't know if you pointed out because I was behind you dancing. But what really [LAUGH] helps with this recipe is having most of your ingredients at room temperature. Absolutely. Because when you add the melted butter, sometimes if all the ingredients are too cold the butter kind of siezes up. So also Justin, before I got here, he brought even the eggs to room temperature. That was a great tip. What did you do to the eggs just to get them going? So we forgot to take the eggs out of the refrigerator, so in an effort to bring them to room temperature rather quickly, I just put them into a bowl and added some either hot or warm water from the tap, let it sit for 5 minutes, and the eggs Become room temperature ladies and gentlemen. [NOISE] [LAUGH] Okay, and so then I'm going to just scrape this into another prepared sheet pan. Looks like same exact thing. Yeah. A little nonstick spray, the parchment, more spray And then in we go. And with all pancake recipes, it's important not to over mix the batter, or you'll get a tough pancake. You know, it's not the end of the world, nothing bad's gonna happen, just less tender pancake. And we wanna make it nice. I feel like we're actually testing and developing recipes right now because we have three timers. Three timers. We broke, we just broke a mad genius record ladies and gentlemen, never on this show have I ever had so many timers going on. I was looking at that one, I was looking at this one, I was like I probably have one on my phone and I was like what are all these for? So this is one of my favorite kitchen tools, the offset spatula. Great for frosting cakes but also smoothing batter out. Cuz you can really get in the corners without one getting your wrist covered with batter, whether it's cake, pancake or whatever. But also in this case, because you're using a rimmed baking sheet. Yes. It's easier to get. You can go right. You can kind of do this. This fat is actually kind of bouncy. It is. It's a little bouncy. A little sticky. But, it's going to relaz. But, I actually prefer. I have quite a few pancake recipes at foodline.com and I actually like a thicker pancake batter. How come? Because I like to use, believe it or not, quite a bit of lavendar Because I want it to kind of feel like- Fluffly? A fluffly pancake. Which some people get by doing egg whites. So- Folding in egg whites after. Folding in egg whites, yeah, which I just add a little more bacon powder. Yeah. So in the oven. I believe this is 400 as well. Let's look. Yeah. There is, I'm actually gonna remove My bacon and put it in to this other one so that you can pop that in there. Got it, got it. Because I have a different temp over here. Okay, so this 425 and that's my egg timer. Wow, things are happening so fast. So fast! That's what I said, I was trying to monitor all the different timers we had. Okay. I was like we've got this timer, then we've got this timer, got this timer. Okay, eggs are coming out. Eggs are coming out. They're actually perfect. Wow. And they got a little bit of color, which I'm not mad about. Did you just say your recipe was perfect? Well, it came out perfect this time. Okay. Look at that! So easy. My gosh, look how yellow it is, it's so beautiful. I know, beautiful. My god, Like a little bit of Puffy, crusty on top. Now the original recipe, you cover with some slice American cheese, puff it back under the over. And that's the [UNKNOWN] egg sandwich but we're gonna skip to dairy. We're just gonna skip to dairy because we've got the bacon so I figured let's be a little Yet as Lindsay, our friend Lindsay would say let's be healthyish. A little healthyish. Yeah. Balance the indulgence. Yeah. So because we're having bacon we're not gonna have cheese, but it doesn't mean you can't. [LAUGH] Okay. Shall I, shall we build these? Yeah. Okay, so I'm gonna grab my bacon weaves. These, obviously, they took about, I didn't even say what I did with them. So we made the bacon weaves, put them into a 400 degree oven for, they're gonna be in there for 20 minutes. Obviously, we want to speed it up. So I made some in advance. And when I took them out, I just put them on paper towels to dry and crisp up. And look at these. They're pretty awesome. They're like bacon sheets. Bacon lattice, bacon sheets, bacon shell, whatever you want to call it. But the best part is, so I have my toasted bread here, look at that, it's tada! Edge to edge. You're gonna get edge to edge bacon goodness in your sandwich, in these sandwiches today. Okay, so I have some toasted multi-grain bread here, you have your eggs. And it's ready to go. Let's go, wait, we have our veg, let's set up our baking sheets here. Okay, I feel like we're We're okay, if you're just tuning in we are making sheep ham breakfast, Sheep ham breakfast. All along using #MADGENIUSLIVE we're don't be fooled by all these little bacon sheets we have here because we're also using the big one's but because Donna and I don't like to waste food, we decided to use our quarter [UNKNOWN] cheese which we highly recommend So if you've ever worked in a restaurant, I have. Yeah. I can't remember. Have you ever worked- Yeah. In a restaurant? Okay, so. You have a thing called a sizzle platter? Uh-huh, also love. I love a freaking sizzle platter. We never talk about sizzles, they're amazing! We should do a whole episode on sizzle platters. Okay. But, so I was actually having a conversation with our editor in chief At one point I was saying, we should do quarter sheet trays. A thing on quarter sheet trays cuz it's like the home cook's answer to a sizzle platter. So many things. Yeah. So many things. Okay, I'm gonna let you cut an avocado. Okay. I don't know if these are great avocados, but- It feels pretty good. It needs like six hours [LAUGH] But- But we have others too to choose from. This one feels like it's a little too soft for me, but- Too soft, too soft. Yeah, okay. This guy's the winner. That's the winner, first damage. But the soft ones are good for guacamole. Uh-huh. So my Califonia BLT is, I call it California BLT because I pack it with all sorts of fresh vegetables, and it reminds me of where I grew up. I grew up in the Central Valley of California. In a city called Stockton. And so if you're watching and if you're from Stockton, hit me up. [BLANK_AUDIO] I don't remember what I'm saying. I was talking about produce. Veggies. Veggies, yeah. Okay, so Dawn is gonna cut up some avocado, because you don't have anything California's avocado. And I'm actually gonna really quickly make a mayonaise that we're gonna use for the sandwich. So I have a quarter cup of Mayonnaise here and then I'm gonna about a tablespoon of finely chopped tarragon. Nice. Just wanted to freshen it up. Want these this thinly sliced? Yes. I think pretty thin because we have so much stuff that our sandwich is gonna be gigantic. Okay. Which there's only one left. I don't know about that. [BLANK_AUDIO] And then I'm gonna add about a teaspoon or two teaspoons of lemon juice to this. Give it a quick mix with my all purpose mini tool, as I'm pointing out because Donna already pointed it out. She said how much she loves an offset spatula, I also love an offset spatula. We have two sizes in Food & Wine test kitchen because- Medium [UNKNOWN] Medium [UNKNOWN] because they are both really really useful for everything. I mean, I wanna use it to put mayonaisse on the bread on my toast, but I can also use it to mix. It's multipurpose, okay. So like I said, this is just Mayonnaise. I'm gonna around you and grab some salt and pepper. This is just mayonnaise and tarragon and lemon juice, and I'm gonna add a little bit of salt and pepper to it because I like to layer my seasoning. And the doctored mayo is another great Mad Genius tip. It's just a great way to, kind of, kick up the regular sandwich. Totally. Whether it's a BLT, turkey sando, whatever. It's true. You can take just an every day sandwich, make the mayonaise a little bit interesting, and then call it your own new recipe. Or new version of something. So, put a little on here. Yum. And then there's two slices for you, two slices for me. Okay. Here, Dawn, what are these? My gosh, these are frozen cucumbers. [LAUGH] My favorite. Great for pickling, great for eating raw. They've got a great snap. That's why I love them. Yeah. And they're easy to eat. Should we go like Bias? I think like long and thin. Long or like this way? Lengthwise, ok. Because just like the bacon weave, we want to get cucumber in every single bite. And I'm letting Dawn cut those cucumbers because she actually wrote a whole book about cucumbers, which I think we are linking to in the comments. If you don't already have it, you should definitely pick it up. So refreshing. And I have an heirloom, a very non-seasonal heirloom tomato here. Have you noticed that heirloom tomatoes are pretty much available like all year now? Yeah. Isn't that weird? Yeah. Like everything else. Like really weird to me that I can just pop down the stairs to a grocerry store and find heirloom tomatoes which I feel like that has only happened in the last couple of years. yeah. I agree. Because a few years ago. Actually, so I moved to Manhattan four years ago and when I first moved to Manhattan, you could not find heirloom tomatoes any other time than in the summer. I'm going crazy here. I would reccommend just eating the round parts. Yes. Is there another one? There it, yes. Because, there are two rounds to go on the sandwich, so you have to just snap. To ensure structural integrity of the sandwich. Mm-hm. We wanna keep it flat. Okay, so how do you think we should build this? Cuz I've never added egg to this sandwich before. I think egg on the bottom. Okay, good. So. I think that's a smart move because, then it's not gonna heat up all your veg. Yeah. Do you want, do you care edge or center? I think I want, I'm gonna let you surprise me. My gosh, okay. [CROSSTALK] You're using one of my other favorite tools. Which is a fish spatula. A fish spat And with Alison [CROSSTALK] we talked a lot about a fish spat. Same thing, look, see here? Edge to edge egg coverage. Look at this. You're getting egg, we got our little perfect sandwich slice of bread, slice of sandwich bread. We got edge to edge egg. Edge to edge egg. We're about to have edge to edge bacon. I'm having a little bit of trouble with the parchment. Just because we- Because I'm updise down. yeah. Well, that's what happens when you try to do it for the camea. Also, see what I was talking about. See how some of the egg kind of snuck up under the parchment? It's no big deal. You can just do this. Yeah. And then it's back on the sandwich like nothing ever happened. Okay. And I'm going to say that because Dawn was on camera carrying a pan of sheet eggs to the oven. [LAUGH] Which is not an easy thing, believe it or not. It's not easy to be doing this all on camera. Okay, so I think next we should go with, what? I feel like bacon. Bacon. Okay, you take the big one. This one? My gosh. And then I'm going to take one. And look at that. Holy moly! It's pretty awesome, and it also makes we want to use this as like a base for an hors d'oeuvre. Yes! Well you could totally cut this into fourths. Yeah. Just top it with a little something or other. Yeah, I don't know what. Caviar? Okay. [LAUGH] [LAUGH] Okay, so I'm gonna add some tomato. Okay. You could go with what you would like. Okay, I'll go avocado. I'm gonna go, I'm gonna add the avocado to my other slice of bread so that it sticks. All right. Well, I'm already here. Although, now I have slippery on slippery. Who knew that it was so complicated to build a sandwich? Okay, I'm switching it up. I'm putting my cucumber slices on my bread because they're slippery. I'm hoping the avacado will act as glue. That's what I'm gonna hope for because as soon as you said that, I was like, she's got this, she's smart right now. But then, okay, we have [UNKNOWN] tomato- Mm-hm, and you don't have to put all of this over. You could put whatever you- But I want to. I know, I want you eat Me too, because I feel like I'm having a salad. [LAUGH] With a sheet of bacon. With a sheet of bacon, okay. But so my recipe for the California BLT calls for all these veggies. Yeah. And I even put sprouts on it, but we couldn't find sprouts today. I'm gonna skip tomato. You don't have to put all the ingredients on. Make it your own. Make it your own, put whatever you want on there. Now can I [UNKNOWN] Look, I was right. Ha. Okay. The cucumber is sticking to the bread. Yeah. We want to put salt on it. I'm going to put some pepper. And then, pepper. Yeah. Will you peppe rme? Yeah. Thanks. Do you want salt? Yeah. I want crunchy salt, yes. This is Jacbosen's sea salt, which I love Love. Okay. Beautiful crystals, okay. What am I, cucumbers. [LAUGH] [LAUGH] How could you forget those Dawn? How could I forget. All right, I'm gonna close my sandwich. I'm gonna move some of our sheet trays, because we have 100 of them. Because we're doing sheet- We have 100. Tray breakfast. We have more cucumbers for snacks. I've got more tomato for snacks. All right, I'm gonna cut mine I like to use a bread knife for this. This is Do you mind? No, not at all. Okay. This is a thing where I used to make, darn it. I used to make fun of my dad, [LAUGH] because he would always, like, he makes a sandwich and then he always does this. [PRESSES SANDWICH]. Smashes them! But, in this case I feel like it's necessary. So I want to give it a good Firm. Get to know you. Get to know you, kind of smash. My gosh. Look at. My gosh. The cross section is to die from. Where is my phone? Wait a second, yeah. Chance. All right. I'm gonna real quick picture. Okay. Did anybody reply to my question about- This [CROSSTALK]. [SOUND] That's so much better. Stand there. [BLANK_AUDIO] Okay, wait. I'm gonna do a close up. [NOISE] Can you hold them above each other? Yeah, there we go. This is how it works, ladies and gentlemen. All right, that's the timer. This is real life. Okay, this looks amazing. I don't remember what that timer was for, though. Pancake? Was it pancake? No, it was bacon. Bacon. Pancakes getting close, though. It's looking good in there. I don't know if I can eat this and be presentable for the rest of the show. You don't have to, but I just took a bite and it's really good. I'm going to. Mm. Mm. Mm. And I had breakfast. I don't know why I had breakfast. That is so good. [SOUND] Yeey. Okay, so, [UNKNOWN] in. This is a mashup of my California BLT and a component of Don's sheepa egg sandwiches. We made eggs in the sheepa, we made bacon in the sheepa. I'm kinda happy with it. It's so delicious and I'll say all the amazing Fresh vegetables balance the richness of the bacon raft? What are we calling it? [LAUGH] Not a bacon raft. Yes, you could call it whatever you want. A bacon lattice, a bacon raft, a bacon sheet. Okay, I'm gonna attempt to get you to talk to us again one more time. Thanks. #madgeniuslive, what should we call the bacon weave? I'm a fan of the bacon weave. So would you be like bacon wheel, bacon lattice, or- Bacon raft. Or bacon raft. Hit us- Quick poll. Up. #MADGENIUSLIVE. Let us know. We're gonna get to it right before we go, right before we close. Okay. It's super delicious and it's actually a wonderfully balanced sandwich. And it's- I'm not just saying it. No. [LAUGH] Okay. So Dawn's up first [UNKNOWN] so Dawn is now making [UNKNOWN] pancakes because we're doing a lot, a lot is happening here. A lot is happening here. You're learning a lot in 30 minutes or so. And [UNKNOWN] what you did before and where we're at now. So the idea was can you make pancakes for a crowd In one pan, yes you can, we did it. We made it once. It's in the oven, it's almost done. Comes out looking like this, kinda like a big pancake. But we want to get a little more color on it, so we reserved half of the butter, so this it's like two table spoons. And we're just gonna give it a brush and we're gonna stick this back under the broiler just for a little bit of like golden brown. What's funny is, this looks like This does kind of look like the sheet pan eggs. [LAUGH] And at this point I mean I might like dust this with sugar- My gosh, that's such a good idea. Or cinnamon sugar. And that would give you even more kind of like dappled golden brown action on top. I love that. So we've got broiler on in the back. Mm-hm. And this is a time Where I would say watch carefully broilers very greatly in terms of heat and strength. So, let's start at one minute. Okay. One minute. And then we'll give it a check and see how it's doing. Meanwhile, some other ways to start the pancake- Can I interrupt you for one second? Because we actually have people voting on- Yay. What we're doing. So it sounds like the winner is bacon weave. [LAUGH] All right, as it should be. But somebody else chimed in. Can somebody tell me who chimed in? Somebody else Said they can sheet. [CROSSTALK] Who was that? Do we know? I'm trying to ask the people who're in my ear. [LAUGH] I'm trying to listen, I don't hear anything. Valarie. Valarie thanks. Yes Valarie, thanks for watching and thanks for using the #madgeniuslive if you did. So Valarie thanks, it's a bacon sheet. Okay. But I interrupted Dawn- The bacon needs the original. Dawn's broiling her pancake. But why don't you tell us some of the variations, the mix-ins. Yeah. so, we're going to serve this today just straight up maple syrup. This crown maple super delicious gorgeous amber color, but you could Serve it with mashed berries you could serve it with sliced banana. Mmhmm Even a smear of peanut butter, which Lindsay whose recipe this is, hey Linds, she suggests folding things into the batter which you could do. So you could do some blueberries Other berries. I believe she even suggested a cream cheese swirl, she's crazy! Mm-hm. We actually, so I was- One more minute. I was trying to prep for John before. And I actually meant to put blueberries in it, and we had them ready and we were gonna put them in. And then I just forgot. Happens. And I was like Okay, we're not doing blueberries. No big deal. But we have them somewhere, I'll try to find them. Because we can always just top them with blueberries, I think. And this is looking great, I don't know if you guys can see in here- Where are they, does someone know? They're in the fridge. Okay. I'm just going to pull this so you guys can see. See, a little bit of butter makes a huge difference. Wow. I mean, I could go another thirty seconds. but I think we're good. But I kind of like it. Should just eat it. And then if you're serving many, many people, some people like crispier, browner pancakes, some don't. Yeah. And I would say at this point that you can just cut it up and let people serve themeselves, or you could plate it, make it really nice. I think I want you to do a pancake stack. Pancake stack? Okay, let's do it! So. I gave you, you have. Did I gave you? Here, can I take a knife back? Yes. Are you okay with using the one that you cut avocado with? Or do you want another one? Of course, no I'm totally fine with it. I'll just give it a little wipe. How are you gonna do this? I think I'm gonna go three by five. So I wouldn't call it a short stack. [LAUGH] [LAUGH] We'll call it a medium stack. Medium. So we're just gonna go across three. Just I'm eyeballing it. If you really wanna be fussy about it, you can get out a ruler. But that seems like overkill. What I like is, they have this kind of crispy top, which I like in a pancake. You can hear it when you're cutting it. I actually like to cook my regular pancakes And the mixture of vegetable oil and butter so you get the flavour of the butter with the crispness that essentially frying it in oil offers. That's really smart tip actually. I'm gonna steal that one. Permission granted. So, I will say from just like a nerdy food time perspective, I'm gonna keep my golden brown one's for the top. Look at you. Breaking out all that freestyle. Wait. Did I do enough? One, two, three, four, five, six. Yeah That's three each. One, two. I think you should make mine bigger thorugh. Okay we can ->> So we may need to cut another one. Okay, let's do it. Coz we're almost at the time but I don't care because I'm gonna eat these pancakes. If you're just tuning in, hopefully you're not because it's almost end of the show. I have a Dawn Perry, Food Director at Real Simple. Hi, again. She's a cookbook author. She is here, and we did a whole show about sheet pan breakfast. We made- Ooh, that's nice. That is so pretty. Thank you for recommending a fourth pancake. Which normally is usually a faux pas in styling. You don't want to have even numbers. That's true. But it looks so beautiful as a four. I think it's because the squares give it this like. This very- Like it looks great from here. I don't know how it looks from the other side but it's [CROSSTALK] [UNKNOWN] with a couple of [UNKNOWN] [UNKNOWN] My God, they're so, so warm too. I would of course like to put more butter. You want blueberries? Yes, please. I would put more butter in between layers because That's how I do it. I forgot to take some out. Most foods are just a vehicle for butter for me. And then the maple syrup. All right, we're gonna get a slow pour here, hold on. Okay, one more thing. A little more [LAUGH] social. A little more social, hold on, we're gonna go for it right now. Yeah hold on, let's get up here. Can you guys still see it if I put it here? Them. Can you guyse see that? Yeah. Phil's got it. Alright. Okay. Ready? Yes. Another nerdy thing. When Justin's filming, I want to make sure the syrup goes towards the front. All the tips, all the free learnings. All the mad genius tips. And then all the other one. Okay. Because we have a camera on the other side of [CROSSTALK] I'll do it to the front. Okay, ready. I'm gonna see if I can do it. It's gonna get it. That is unbelieveable. So as I was mentioning, I have done Perry Nice, it was- Imagine it's live today, because we made sheet pan breakfast. We mashed up two of our recipes in my California BLT and Dawn Perry's sheet pan egg sandwiches. You can get the recipes at realsimple.com and foodandwine.com, and then we made our friend [UNKNOWN] she pan pancakes which are so incredibly beautiful. I have a fork down. You're so fun to be in [UNKNOWN] with. You're coming back for sure. Great. If you want Dawn back, hit us up using the hashtag [UNKNOWN] and let us know what you want Dawn to do on the show and then we'll be sure to have you back. All right. All right, let's eat. [MUSIC] [MUSIC]