Breakfast: February 2004 Archives
I've been wanting to make this for a while: challah French toast with a pocketful of creamy, mild cheese and fruit. Todd's not a big fan of ricotta, so we made it yesterday with cream cheese. It actually ended up being pretty easy.
Slice thick, maybe 2-inch, pieces of challah (straight across, not on a diagonal - it's easier to get the filling to every bite that way). Cut a pocket from one of the long sides, trying to make it as big as possible without cutting through the other sides. Spread some cream cheese in there (maybe a heaping teaspoon) and some jam (we used Stonewall Kitchen Black Raspberry, which Todd's mom gave me for my birthday). Dip (only for about 30 seconds if the challah is relatively fresh) each side of the bread in a whisked mixture of 2 eggs, 1/2 cup milk, a pinch of salt and some vanilla. I was too lazy to get out the nutmeg grater, but that would be good, too. Cook like you would regular griddle French toast, then dust with powdered sugar and eat. The cream cheese melts and the filling gets hot, so it's sweet and creamy. I'm thinking I might try a peanut butter and banana filling next time.
Inspired by Chocolate & Zucchini and a recipe for eggs over asparagus and prosciutto in that Solo Suppers article, I had a baked egg for dinner, accompanied by a buttered slice of bread, roasted Brussels sprouts and a glass of wine.
It wasn't just any baked egg, though. Baked with cream and in a waterbath, seasoned with salt, pepper and fresh thyme, this egg was silky and well-seasoned, with that sweet, fresh fragrance of thyme.
I heated the oven to 450 degrees as soon as I got home. I halved the largest Brussels sprouts and tossed them all with olive oil, salt and pepper and roasted them for 15 minutes before I started preparing the egg. To make the egg I poured in a little bit of heavy cream (just enough to cover the bottom of a ramekin) then broke the egg into the cream, at which point the cream seeped through the sides to cover the egg. Seasoned with salt and pepper, placed the ramekin in a baking dish, put it in the oven, then I filled the larger dish with nearly-boiling water. Baked for 12 minutes, then took out both the Brussels sprouts and the egg. Sprinkled fresh thyme over the egg.
Inspired by Chocolate & Zucchini and a recipe for eggs over asparagus and prosciutto in that Solo Suppers article, I had a baked egg for dinner, accompanied by a buttered slice of bread, roasted Brussels sprouts and a glass of wine.
It wasn't just any baked egg, though. Baked with cream and in a waterbath, seasoned with salt, pepper and fresh thyme, this egg was silky and well-seasoned, with that sweet, fresh fragrance of thyme.
I heated the oven to 450 degrees as soon as I got home. I halved the largest Brussels sprouts and tossed them all with olive oil, salt and pepper and roasted them for 15 minutes before I started preparing the egg. To make the egg I poured in a little bit of heavy cream (just enough to cover the bottom of a ramekin) then broke the egg into the cream, at which point the cream seeped through the sides to cover the egg. Seasoned with salt and pepper, placed the ramekin in a baking dish, put it in the oven, then I filled the larger dish with nearly-boiling water. Baked for 12 minutes, then took out both the Brussels sprouts and the egg. Sprinkled fresh thyme over the egg.
