Almost Companion Breads Baked Eggs Recipes

OVEN BAKED EGGS WITH BREAD

Steps:

• Preheat oven to 180ºC (350ºF/ gas mark 4).
• Lightly grease individual ramekins, cups, muffin tray with olive oil cooking spray.
• Break bread slices and line inside the ramekin.
• Toast the bread slices (in the ramekins) for 5 mins in the oven.*
• In a mixing jar or bowl, whisk together eggs, milk, onion, chili, salt, and cumin. Use one egg per ramekin.
• Divide and pour the egg mixture in the center of the lightly toasted bread in all the ramekins.
• Bake in oven for 10 minutes.
• Optional: Sprinkle cheese on top of the ramekins and bake again for 2-3 minutes till the cheese just begins to melt.
• Sprinkle some fresh parsley and serve immediately.

HEARTY EGG AND BREAD BAKE

Steps:

• Grease a 9 x 13 (3 L) baking dish.
• In large non-stick skillet, cook pancetta over medium heat until browned, about 4 minutes. Remove with a slotted spoon and drain. Add onion and red pepper to the drippings in same skillet and cook for about 3 to 5 minutes or until softened. Remove from heat.
• Meanwhile, in large bowl, beat eggs well with seasonings. Stir in milk.
• Spread 1/2 of the bread cubes in baking dish. Layer with 1/2 each onion mixture, pancetta and shredded cheese. Top evenly with spoonfuls of ricotta cheese. Top with remaining bread cubes, onion mixture and pancetta. Pour egg mixture evenly over top; press bread cubes down lightly. Sprinkle with remaining shredded cheese.
• Cover and refrigerate overnight.
• When ready to serve, preheat oven to 350 degrees F (175 degrees C).
• Bake uncovered in the preheated oven for 50 to 55 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting into square to serve.

ALMOST COMPANION BREAD'S BAKED EGGS

Steps:

• Preheat oven to 450 degrees.
• Toss potatoes with olive oil, rosemary, 1 tsp kosher salt and pepper.
• Roast potatoes on a jellyroll pan at 450° for 20 minutes until golden and crispy.
• While potatoes are roasting, melt butter in small saucepan or pot.
• Add flour to melted butter, stirring to make roux. A little at a time, stir in milk. Heat on medium until sauce thickens.
• Remove from heat; add parmesan and Durkees or mustard.
• Whisk eggs in bowl and add small amount of heated milk mixture to temper.
• Slowly combine tempered eggs and remaining milk mixture and whisk until smooth.
• Season well with 1 tsp kosher salt and black pepper.
• Spray loaf pan with cooking spray and place roasted potatoes in the bottom of the pan.
• Top with mozzarella and ricotta cheese.
• Pour eggs over potatoes but do not overfill.
• Bake at 375° for 25-35 minutes until puffed and lightly browned. Eggs will fall once removed from oven.
• NOTE: The cafe also serves a version with bacon or with just cheese (no potatoes in either), so feel free to experiment with extra ingredients. I think that this would be great with mushrooms too.

BAKED EGGS WITH CANADIAN BACON, SPINACH, AND AGED CHEDDAR

Steps:

• Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
• Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
• Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
• Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
• Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.