Month: January 2016

4 bread rolls (soft or crusty)
4 slices of ham
4 eggs, at room temperature
50g shredded cheese
1 tbsp fresh parsley, finely chopped (optional)

Preheat oven to 180C/350F.

Cut the tops off the bread rolls. Scoop out the centre. To be neat, use a small knife to cut a round outline before scooping out the centre.

Line the bread bowl with a layer of ham. Try to use one whole piece if you can because then there is less chance of egg seeping through and being soaked up by the bread.

Crack in an egg.

Top each with cheese and a sprinkle of parsley (optional).

Put the top back on each roll. Wrap with foil and place in oven to bake for 10 to 15 minutes. Take a peek at 10 minutes to check them. 10 minutes = very runny yolks. 15 minutes = firm just cooked yolks. 15 minutes + = very cooked yolks.

1 baguette
5 large eggs
75ml heavy cream or whole milk
120g cooked bacon bits
120g cheese
2 green onions, thinly sliced
Black pepper to taste

In a medium bowl, mix eggs, cream, bacon, cheese, and onions. Season well. Cut a long rectangle through the top of the baguette and partially unstuff the baguette. Spoon the mixture into the baguette. Bake for 25 minutes at 350F/175C. Cut and serve while still warm.

2 large portobello mushroom caps
3 tablespoons olive oil
kosher salt and freshly ground pepper
1 Italian sausage
6 tablespoons tomato pasta sauce*
3/4 cup whole milk ricotta cheese
1/2 egg (lightly beat it, then discard half)
1 tablespoon fresh chopped basil
1/2 teaspoon fresh chopped rosemary
freshly grated mozzarella and pecorino romano cheese, to taste

Directions:
Preheat the oven to 425F/220C. Clean the mushroom caps by brushing gently with a wet brush. Remove the stems from mushrooms and gently remove gills with a spoon. Brush each mushroom with a tablespoon of olive oil and sprinkle with a pinch of kosher salt and a grind of pepper. Roast for 15-20 minutes (depending on the size of the mushroom) or until they are nicely roasted but still holding their general shape.

While the mushrooms roast, heat 1 tablespoon of olive oil over medium-high heat in a medium skillet. Remove the casing of the Italian sausage with a sharp knife and cook the crumbles until browned. Place the sausage on a paper towel lined plate to drain.

Let the mushrooms cool until they can be handled. Drain any excess moisture from the caps. In a small bowl, mix the ricotta cheese, half a lightly beaten egg, basil, rosemary, 1/4 teaspoon of kosher salt, and a grind or two of pepper. Spoon 1-2 tablespoons of pasta sauce into each mushroom cap and a generous heap of the ricotta mixture. Press half of the Italian sausage into the ricotta mixture on each mushroom and top with another tablespoon or two of pasta sauce, a generous sprinkle of Mozzarella cheese, and another small grind of pepper. Place the mushrooms back into the oven until the ricotta mixture is set and the cheese is melted and bubbly, about 10 minutes. Serve immediately.