wait can she do that you may ask? why yes she can beyotches!
breakfast became brunch the other weekday morning as i puttered, puttered, cleaned cobwebs, wrote up my last blog post, drank too much coffee and was generally uninspired by any of our breakfast-type foods. i was however still crushin' pretty hard on this cheese rye bread i bought last weekend from goldcrust bakery. goldcrust is about 4 blocks from our apartment and i swear they must pump yeast into the air because i almost felt lured to this place. it also has a closet-sized store to sell mountains of breads and more breads every day. i've driven by numerous times since route 1 reopened connecting monroe ave, thus making the target commute about 4 minutes door to door. but that is another lovely story. i honestly kept forgetting about this bakery since i never had any reason to go in that direction. my bet is goldcrust bakery revenue increases trifold due to the monroe connection. so last sunday, after the fastest target trip in history, i swung in to grab a loaf of something to bring to liz and joe's for dinner. in addition to a promising looking baguette (which joe made into killer garlic bread), i bought nelzo and i a tender, chewy, caraway-conscious carbtastic loaf of love with secret cheese-filled pockets. it made grade A toast all week with cold butter than never really melted, and even morped to a roll for chicken sausages one night. huzzah! but this morning i wanted eggs and this bread which turned into what is sure to be a fave in my breakfast reportorie. yep, the savory stuffed french toast.
first take one egg, scramble up in a bowl with a fork and season well with your favorite dried spices. i used red pepper flake of course, salt, pepper and herbs de provence.
i sliced two thick slabs of the rye cheese bread, topped each with salami and brie.
smush the bread together tightly, the brie is so creamy and buttery it should act as an adhesive, sealing the bread together. coat in the egg mixture till it is soaked and there is no egg remaining.
warm a skillet to medium heat with a 1/2 teaspoon of shallot oil.
cook on both sides about 5 minutes each to get yourself a crusty lovliness.
this was rather ooey gooey in that way that felt very brunchy, so much so that i added a small glass of pinot grigio and mixed greens to be fancy schmancy. or perhaps you'll say schmaltzy?
either way, scarf and enjoy. obviously i'm still in denial that christmas/holidaze/new years/ party eating is over. time to howl at the moon and cut the cord from cheese for awhile me thinks.....
btw this is my 5oth post. oh snap!
breakfast became brunch the other weekday morning as i puttered, puttered, cleaned cobwebs, wrote up my last blog post, drank too much coffee and was generally uninspired by any of our breakfast-type foods. i was however still crushin' pretty hard on this cheese rye bread i bought last weekend from goldcrust bakery. goldcrust is about 4 blocks from our apartment and i swear they must pump yeast into the air because i almost felt lured to this place. it also has a closet-sized store to sell mountains of breads and more breads every day. i've driven by numerous times since route 1 reopened connecting monroe ave, thus making the target commute about 4 minutes door to door. but that is another lovely story. i honestly kept forgetting about this bakery since i never had any reason to go in that direction. my bet is goldcrust bakery revenue increases trifold due to the monroe connection. so last sunday, after the fastest target trip in history, i swung in to grab a loaf of something to bring to liz and joe's for dinner. in addition to a promising looking baguette (which joe made into killer garlic bread), i bought nelzo and i a tender, chewy, caraway-conscious carbtastic loaf of love with secret cheese-filled pockets. it made grade A toast all week with cold butter than never really melted, and even morped to a roll for chicken sausages one night. huzzah! but this morning i wanted eggs and this bread which turned into what is sure to be a fave in my breakfast reportorie. yep, the savory stuffed french toast.
first take one egg, scramble up in a bowl with a fork and season well with your favorite dried spices. i used red pepper flake of course, salt, pepper and herbs de provence.
i sliced two thick slabs of the rye cheese bread, topped each with salami and brie.
smush the bread together tightly, the brie is so creamy and buttery it should act as an adhesive, sealing the bread together. coat in the egg mixture till it is soaked and there is no egg remaining.warm a skillet to medium heat with a 1/2 teaspoon of shallot oil.
cook on both sides about 5 minutes each to get yourself a crusty lovliness.this was rather ooey gooey in that way that felt very brunchy, so much so that i added a small glass of pinot grigio and mixed greens to be fancy schmancy. or perhaps you'll say schmaltzy?
either way, scarf and enjoy. obviously i'm still in denial that christmas/holidaze/new years/ party eating is over. time to howl at the moon and cut the cord from cheese for awhile me thinks.....btw this is my 5oth post. oh snap!
Congrats on #50 Jessica!! This sounds delicious and may find its way onto one of our plates one of these days.
ReplyDeleteThis looks amazing. I'm bookmarking it...NOW!
ReplyDelete