Friday Food Bag Recipe : Bread Bowl Egg Bake

Hi there!
So, even though this is coming way late to help you out with any brunch plans for today, I want to use the last of this week's bonkers full moon energy to start a new regular practice - posting the week's food bag recipe!
Sammy and I also made a Parent.Co video with this one, and I was super pleased with how it turned out. Plus I can happily report that all three kids loved it. This is a simple version, but feel free to improvise. Next time I think I'll try some caramelized onions and smoked gouda, or baby spinach and feta in a sourdough loaf, or rosemary, sage and sausage. You get the idea.
We sent home a loaf of bread, eggs, chives, red pepper, butter, cheddar cheese, and a quart of strawberries, just for fun.

Brunch Bread Bake

1 8-9 inch diameter loaf of whole grain bread
6 eggs
1/3 cup chopped red pepper
1/4 cup chopped chives
1/2 cup shredded cheese - we used sharp cheddar
salt and pepper to taste
olive oil for brushing

Cut off top of loaf and scoop out center to make a bowl - leave about an inch on all sides and keep bottom intact. 
Brush inside of bread bowl with olive oil, then sprinkle with about a third of the cheese. 
Beat eggs well, add salt and pepper to taste.
Pour into bread bowl. 
Sprinkle red peppers and chives evenly over the eggs. 
Top with another third of the cheese. 
Place bread in a foil lined oven safe dish - we used a 10 inch cast iron skillet. Curl the foil around the bread edges to keep it from browning too fast. 
Bake at 400 for 25 minutes, or until eggs puff and cooked through. 

Let cool slightly before slicing. Top with chopped tomatoes, the rest of the cheese and chives to serve!

No comments:

Post a Comment