My husband’s birthday was celebrated at home with family this year. I was “released” from full bed rest (which I was placed on due to pregnancy-related issues caused by a subchorionic hematoma) two days before the event. After being largely immobile for over two months, I couldn’t wait to get back into a little light cooking. Our favourite meal of the day (when it’s done right and consumed in a leisurely way) is breakfast/brunch. So as part of Project Pinterest I decided to raid my Pinterest Brunch board for ideas. This brunch main course was modified from a breakfast bread bowl recipe. I chose this recipe as most of our brunches have required everything to be cooked fresh on the day and I wanted to make things easier on myself by opting for a main dish that allowed for some day-before preparation.
STUFFED, BAKED CIABATTA
Prep Time: 30 Min (depending on ingredients), Cook Time: 30-35 Min
2 large ciabatta rolls* (or 4 small ones for individual serves)
4 free-range, organic eggs*
Salt and pepper
Yummy ingredients of your choice
* Increase/decrease amount of ingredients depending upon the size of your company. This suggestion serves 4 people.
- Preheat oven to 175 degrees C.
- Cut out two “wells” on either side of each roll and scoop out the bread (or if using individual rolls, cut the top off each a hollow out). Brush the inside of each bread bowl with melted butter (olive oil would work great too) and season.
- Stuff each bread bowl with yummy things (we used grated cheese, organic sauteed mushrooms with a little garlic salt, organic bacon, caramelised onions, sauteed organic red capsicum/bell pepper, etc, etc.) then top with a freshly cracked egg and pop into the oven on a lined baking tray.
- Bake for 10 minutes, cover loosely with foil and bake for a further 20-25 minutes or until eggs seem nicely done.
- If using the large rolls, cut down the middle to make two servings.
* All of the key ingredients for stuffing the bread can be prepared in advance; grilling veggies, grating cheese, etc. And as the bread is going to be crusty, it works great to buy it in advance too.
* So easy to make many vegetarian versions of this. Imagine cubes of sweet potato, spinach, feta (or vegan cheese), semi-dried tomatoes… mmm! Endless possibilities!