Almost Companion Breads Baked Eggs Recipes

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.

EGGS BAKED IN BREAD BOWLS

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Cut thin 3-inch round slice from tops of rolls; reserve tops. Leaving 1/2 inch around side of each roll, remove bread from inside, creating 1/2-inch deep cavity; discard bread crumbs. Place bread bowls on cookie sheet.
• For each bread bowl, crack egg into cavity. Top egg with 1 tablespoon whipping cream, 1 tablespoon cheese, 1/2 teaspoon chives and 1/2 teaspoon parsley; sprinkle with salt and pepper.
• Bake 10 minutes; place reserved tops on bread bowls. Bake 2 minutes longer or until cheese is melted and whites and yolks of eggs are firm, not runny.

EASY BAKED EGGS

Steps:

• Preheat oven to 375°F (175°C).
• Using a 6-cup muffin pan*, butter the muffin cups.
• Crack one egg into each muffin cup. Add your choice of additional ingredients.
• Bake 8 to 10 minutes. Serve immediately.

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.

A NUMBER ONE EGG BREAD

Steps:

• In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough.
• Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours.
• Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with eggwash again.
• Bake for 40 minutes, or until golden. Cool on a wire rack.