Almost Companion Breads Baked Eggs Recipes

Steps:

• Preheat oven to 450 degrees. Put butter or oil in large, ovenproof skillet, and set over medium-high heat. Add onions and a liberal sprinkling of salt and pepper, cover skillet and turn heat to medium. Cook, stirring occasionally, until onions are very soft and tender but not browned, for about 15 minutes.
• Combine bread crumbs and cheeses, and sprinkle half of this mixture over onions. Use back of spoon to make 8 little nests in the mixture, and crack 1 egg into each. Season with salt and pepper, and distribute remaining bread crumbs and cheese mixture over top.
• Bake for 5 minutes, or until eggs are barely set. Turn on broiler, and run skillet under it to brown top for a minute or so, being careful not to overcook the eggs. Serve hot or at room temperature.

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.

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.

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours. , Punch down dough. Turn onto a lightly floured surface; divide into 6 portions. Roll each portion into a 14-in. rope. For each loaf, braid 3 ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°., Beat together egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.