Cheesy Eggy Bread With Chunky Salad Recipes

BEST CHEESY GARLIC BREAD

Steps:

• Preheat oven to 425 degrees F. Set a baking sheet aside.
• While oven is preheating, combine butter, Parmesan cheese, olive oil, garlic, lemon zest, Italian seasoning blend, cracked black pepper, and salt in a small mixing bowl. Mix together with a small rubber spatula or wooden spoon. Set aside.
• Using a bread knife, slice bread into roughly 1 inch thick slices, not cutting all the way through, just down to about 1/2 inch from the bottom.
• Spread an even coating of butter mixture on both sides of the bread slices. Be generous, and if there's any butter left over, refrigerate in an airtight container. Add shredded mozzarella cheese in between each slice of bread.
• Wrap loaf of bread completely in aluminum foil (this will likely take two pieces, one on the bottom and one on the top). Place wrapped bread on baking sheet and bake for 15 minutes.
• Open the top of the foil and bake another 5 minutes to let the top of the bread toast a little.
• Serve hot and enjoy!

TRADITIONAL CHUNKY EGG SALAD

Steps:

• Place eggs in a large pot and cover with water by ~ 1 1/2 ". Turn the heat to high, set a timer for 18 minutes, and cover pot. When eggs begin to boil, reduce heat to a simmer and boil uncovered.
• Drain, run under cool water or place in ice bath to cool (this also makes them easier to peel generally). Peel & dice.
• Add all ingredients to a bowl and gently stir.
• Add more mayonnaise and mustard to desired consistency and taste.
• Add salt to taste. Serve on toasted bread, over greens, or just grab a spoon. Happy Eating! Beckie

CHUNKY CHEESE BREAD

Steps:

• Generously grease two 8x4-inch or 9x5-inch loaf pans and set aside.
• In a large bowl or the bowl of a stand mixer fitted with a kneading hook, combine warm water and yeast. Stir and let stand 2-3 minutes, until foamy. Add the sugar, salt, mustard, eggs, oil, butter and 3 cups of the flour. Mix together until combined. Begin adding more of the flour, in small increments (1/2 cup at first, then 1/4 cup, then tablespoons), until you have a moist, smooth and elastic dough. Remove dough to a greased bowl and cover with plastic wrap. Allow to rise until doubled, about 30-60 minutes.
• Remove risen dough to a floured surface. Divide into two equal pieces. Roll one piece of the dough into a rectangle about 10x16-inches. Scatter one half of the shredded cheese evenly over top of the dough. Starting with the long side, roll the dough up jelly-roll style. Using a sharp knife, cut down the middle of each roll lengthwise. Then, using the knife, cut the two long pieces into smaller irregular pieces, about 1-inch-ish. Scatter about half the dough pieces onto the bottom of one of the prepared loaf pans. Scatter with 1/4 of the cheese cubes. Top with the rest of the dough pieces and then another 1/4 of the cheese cubes. Set aside and repeat this process with the same process with second dough piece, filling up the second loaf pan. Don't worry if it looks sparse. It will rise and all cook together wonderfully.
• When both loaf pans are filled, drizzle with melted butter, dividing it between the two loaves. Sprinkle with a pinch of garlic salt (or dried herb blenand some sesame seeds. Cover with greased plastic wrap and set to rise 30-45 minutes, or until puffy.
• Preheat oven to 350° Place loaf pan on a baking sheet (to catch any bubble-overand bake until well browned, 35-40 minutes. Check at 30 minutes. If top is brown enough, cover loosely with aluminum foil to stop additional browning and continue baking.
• Allow to cool in pans for about 20 minutes, then run a knife around the outside and remove to a cooling rack to cool completely. These freeze well!

GRILLED CHEESE EGGY BREAD

Steps:

• Heat the grill to medium. Season the beaten eggs generously with salt and pepper and pour into a shallow bowl. Dunk the bread slices in the egg mix one by one, pressing so the bread absorbs as much as possible.
• Sprinkle half the cheese onto two of the eggy bread slices, and put the other slices of bread on top to make a sandwich.
• Heat a frying pan and add the butter.When it begins to foam, add the sandwiches. If the pan is too small, you can add the sandwiches one by one, using half the butter each time.
• After 2 minutes or so, they should be nicely sealed and golden brown. Turn over, and do the same for the other side. Transfer to a baking tray when they're golden on both sides.
• Sprinkle the remaining cheese on the top, then put them under the grill for 2-3 minutes to melt. Serve with sriracha chilli sauce.

CHUNKY EGG SALAD

Steps:

• In a small bowl, soak the onions in cold water, for 15 minutes. Drain.
• Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.
• In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.
• Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.

CHUNK O' CHEESE BREAD

Steps:

• In a medium sauce pan, stir together water, cornmeal and salt. Bring the mixture to a boil, stirring constantly, until it thickens. Remove from heat and stir in the molasses and shortening. Set aside to cool.
• In a large bowl, dissolve the yeast in the warm water. Let sit until creamy, about ten minutes. Add the cornmeal mixture and the whole wheat flour; blend well. Add the bread flour 1/2 cup at a time, stirring well after each addition. When the dough comes together, turn it out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes. Place the dough in a lightly oiled bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Turn dough out onto a lightly floured surface and flatten. Place 1/3 of the cheese cubes on the flattened dough and fold the dough up to enclose the cubes. Do this twice, until all of the cheese is incorporated into the dough. You may have to let the dough rest for a few minutes between folding. Divide the dough into two equal pieces and form each piece into a round. Place the rounds on lightly greased baking sheets, cover with plastic wrap and let rise until nearly doubled; about 45 minutes.
• Divide the dough into two equal pieces and form each piece into a round. Place the rounds on lightly greased baking sheets, cover with plastic wrap and let rise until nearly doubled; about 45 minutes. Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for 45 to 55 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped.

EASY CHEESY EGGY BREAD

Steps:

• Mix together the egg, milk + Parmesan in a shallow bowl. Add the bread + press it down lightly to immerse it in the egg mixture.
• Heat the butter in a nonstick frying pan over a medium heat. Add the egg-soaked bread + cook for 2-3 minutes on each side until golden + slightly crisp. Cut into fingers + serve.