4-6 slices bread, 1/2-inch thick
2 eggs
1 cup pineapple juice
1 teaspoon salt
8 slices bacon
4 slices of pineapple, cut into halves
Beat eggs until light. Beat in pineapple juice and salt. Dip the bread in the egg mixture. Soak it well. Saute bacon in a skillet. Remove bacon to a hot platter. Fry the bread in the bacon drippings, browning one side, then the other. Remove the bread to the hot platter. Saute the pineapple halves in the bacon drippings. Garnish the platter with the bacon and the pineapple. Serve toast at once.
courtesy of: Wellshire Farms, Swedesboro, New Jersey
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