More Saturday or Sunday morning Inspiration.
Baked Breakfast Loaf
1 round sourdough loaf ( we used a potato sourdough)
4 strips of organic bacon
1 onion chopped
4 Roma tomatoes quartered or 8 cherry tomatoes whole
6-8 basil leaves torn
Salt & Pepper
Heat oven to 350 degrees
Cut the top of loaf with a bread knife. ( I cut the bread too low. Next time I would leave a deeper bowl)
Remove bread from the inside creating a makeshift "bread bowl" Cut inside bread into cubes. Place in a ziploc and freeze for croutons.
In a pan cook bacon until lightly crispy.
Remove bacon and place on a plate with paper towel.
Allow to cool.
Meanwhile, add onions and tomatoes to bacon oil.
Cook about 4 minutes on medium high heat, until tomatoes soften but don't break down.
Whip 6 eggs and basil.
Chop bacon into bits and add to egg mixture.
Add tomatoes and onion to egg mixture.
Pour egg mixture into bread "bowl".
Top with shredded mozzarella.
Cook loaf in oven about 40-55 minutes or until egg on the inside is cooked.
Slice up and serve with a fresh simple salad & roasted tomatoes with basil.
This is a great dish for entertaining a group of 4-6 for Brunch.
I also thought about how to make it work for larger groups.
For mini portions of this dish simply buy the individual sourdough loaves and follow the same steps.
We chose tomatoes and basil as we took a morning trip to the market and bought some delicious fresh organic produce that made the dish burst with sweetness.
You could turn this dish into any combination under the sun.
Eggs with fresh herbs like tarragon, basil, oregano and parsley with goats cheese.
Eggs with cilantro, chorizo and chipotle with Monterrey Jack cheese.
Eggs with roasted garlic, tomatoes and onion and smoked gouda.
Eggs with bacon, hot italian sausage, and smoked mozzarella.
Eggs with mushrooms, thyme and truffle oil.
Eggs with asparagus, garlic and basil with garlic goats cheese.
Eggs with tomatoes, olives, feta cheese, fresh oregano and olive oil.
The possibilities are endless!