Baked Eggs

I don’t know about you guys but I loooovvvee brunch. Maybe it’s the whole mentality of “I’m eating two meals!” also known as “excuse to gorge”…maybe it’s because brunch food is so yummy…or maybe because it’s often associated with sleeping in. Either way, love it.
This recipe was almost too simple to share…almost.
This morning, I decided to treat us with some brunch at home. Although we already had banana pudding in the fridge (decided not to post those because my pictures were sub-par…sad), we opted for a savory baked dish. This may be to date the easiest baking recipe I’ve ever posted!

This “recipe” (more like concept) is so gloriously easy, versatile, and delicious. We’re definitely going to doing it more often!

All gone!

Baked Eggs

1 cup pasta sauce (of your choice)
2-3 eggs
1/4 cup of grated cheese (of your choice)
1/4 teaspoon dried basil
1/4 teaspoon cracked black pepper.

Preheat your oven to 350 degrees.

In a small oven-safe saucepan, heat your pasta sauce until just starting to boil. Turn off heat and crack your eggs into the sauce. Simply sprinkle the remaining ingredients and throw into the oven for 5-7 minutes (depending on how runny you like your eggs).

Serve with toast!

Literally. That was all. You can spice this up in a million ways with different cheese, vegetables, and meats!

Also – you can adjust this to any size saucepan. Just make sure you have enough sauce to cover the bottom of the pan and run with it.



Tomato Basil Bread


I love fresh basil! So much so that I bought a plant at the store for a couple dollars and have been trying to keep it alive since summer. But alas, basil likes a lot of sun and hot temperatures, which is just not in the cards this fall. This is why I find myself trying to consume an entire basil plant, which isn’t as easy as it sounds (just kidding, sort of). This bread is very flavorful thanks to the herbs, sun dried tomatoes, and cheese. And it’s really not that hard to make but looks very fancy!
Ideas combined from here and here.

For the bread
3/4 cup warm water (110 to 115 degrees )
1 (1/4 ounce) package active dry yeast or 2-1/4 teaspoons dry yeast
1 tablespoon sugar
1 teaspoon salt
½ teaspoon dried Italian herbs
2-1/2 cups bread flour (I substituted about ½ cup with white whole wheat)
1 egg
1 tablespoon olive oil

For the filling
3.5 ounce package sun dried tomatoes, chopped
¾ cup parmesan cheese, grated
1/3 to ½ cup chopped fresh basil
1 teaspoon minced garlic

In a 2 cup measuring glass, combine the water, yeast, and sugar. Let proof in a warm place for about 10 minutes until it becomes bubbly and starts rising.

In a large bowl, combine about 2 cups of the flour with the salt and herbs. Add in the egg, olive oil, and yeast mixture. Mix to combine. Add in the remaining ½ cup flour (more or less) until a dough forms that doesn’t stick to the sides of the bowl.

Knead the dough on a floured surface for about 10 minutes. A smooth dough ball will form.

Place the dough ball in a lightly oiled bowl. Cover with plastic wrap. Place in a warm place and allow to rise for 1 to 2 hours, or until about doubled in volume.

For the filling, combine the sun dried tomatoes and parmesan cheese in a small bowl. In another small bowl, combine the fresh basil and minced garlic.

Punch the dough down and knead out the air bubbles. Roll the dough out on a floured surface into roughly a 10 by 24 inch rectangle (you may need to pause while rolling it out to allow the dough to relax out into shape). Sprinkle the dough evenly with the tomato and cheese mixture, followed by the basil garlic mixture.

Starting with the long end, roll up the dough up tightly into a log. Pinch along the long seam and at both ends. Place the log seam side down onto a baking sheet covered in parchment (this is REALLY great for making sure the bread doesn’t stick at all). Using a serrated knife, cut along the top of the log (I cut through the top and second layer of dough…definitely do NOT go all the way through!). Curve the log into an S shape (this helps the filling stay where it’s supposed to).

Allow the log to start rising about 30 minutes. While doing this preheat the oven to 350. Bake for 20 minutes. At this point, you might want to cover the loaf with tin foil (the sun dried tomatoes get toasty quickly). Return to the oven and cook about 15 minutes longer. The loaf will be golden brown on the top and bottom and sound hollow when tapped with you finger.

Allow to cool before cutting.

Layering the filling on the rolled out dough…

Rolled and cut…ready for the oven!

Close up!

Fresh from the oven!



Asiago Basil Bread

I have to think of words to describe this bread.
I wanted to work on my breads this month. Last week I tried a cheesy herb bread but I wasn’t completely happy with the results. I was tired of trying this and that internet recipe with this and that bread techniques so I turned to an expert.
My friend’s Dad bakes breads and we’ve heard tales of his dad breads. I’ve even tried his dad bread and it was delicious! He gave me tips on the perfect crust and on getting bread with a good, chewy texture.

While giving me tips, he told me he was making an asiago basil bread…which honestly, sounded absolutely amazing. So…I tried it!

I have to say, I’ll be making this forever. The aromas that came from my oven were a.m.a.z.i.n.g. The whole apartment smelled like a giant asiago cheese bagel with basil infused throughout.

The top of this bread literally tasted like a cheese-it (cheez-it? cheeze it?). A rich, cheesy, delicious, amazing, crispy perfect crust.

…with the most amazing perfect, chewy, herb filled inside. We’ve been topping this with cream cheese and just devouring it. Straight up devour.

Oh yeah, you know what else? Those red flakes? The bread had dried italian dressing seasoning inside courtesy of my mother in law! Do you want to talk about flavor? Nah, we should just eat it instead.

Asiago Basil Bread

Adapted from foodiewithfamily and Mr. Roberts’ years of experience

3 cups all purpose flour + some for dusting
3/4 cups grated asiago cheese + a little more for making that crust!
1 tablespoon dry yeast
1 tablespoon sugar
1/2 tablespoon salt
1/2 tablespoon dried italian seasoning (or dried italian dressing seasoning)
1/2 teaspoon onion powder
1/2 cup minced, fresh basil
1 1/4 cup warm tap water

In a large bowl, mix together 1 1/2 cups of your flour and all of your dry ingredients. Add in the water and slowly add in the rest of your flour until well incorporated. Once you’re able to form a ball of dough, knead for 8-10 minutes (good arm workout!). Add just enough flour to make sure that your dough doesn’t stick to the board.

Rise #1: Once you’re done kneading, coat your dough with olive oil and place back into your mixing bowl. Cover your bowl with saran wrap or a moist towel and place in a warm location and let rise 1.5-2 hours or until doubled.

Rise #2: Once doubled, gently stretch your dough out into a rough rectangular shape and then fold into thirds lengthwise (hotdog style) and then into thirds again (hamburger style). Plop back into your bowl and let rise for about 30-40 minutes.

Rise #3: Repeat rise #2. At the beginning of this rise, preheat a baking pan made of some sort of stone (i.e baking stone, dutch oven, or ceramic tart pan as I did) in a 500 degree oven for 30 minutes. Also in the oven, throw in a cookie sheet or any sort of pan that will fit. We’ll use that for later.

Baking: Once your third rise is done, plop your dough (being careful to disturb the rise as little as possible) onto your hot ceramic pan. Slash a large “X” on top of your loaf using a sharp knife or a razor blade. Sprinkle as much asiago cheese as you can possibly fit onto the top of the loaf and into the folds of the “X”. Spray the top of your loaf with water if you want a crispy crust. Put your stone with bread back into the oven, decrease to 375F and right before you close that door….throw in 1/2 cup of water into that hot cookie sheet/pan that you also had waiting. Then, close that door!

Mr. Roberts taught me that throwing in that water helps to create steam in the oven, making for a beautiful crust. Similar to the technique used in the no-knead bread that I had posted about a few months ago!

Bake for 35-40 minutes, trying really hard not to check on it too often even though it smells really really good!. Once it sounds hollow when you tap it, the bread is done!

Enjoy warm as it is prime crust time!


Whole Wheat No-Knead Bread

Winter means scarves, hot chocolate, and most importantly – hearty food. For me, that means warm soups and big loaves of crusty soul warming bread. So for this post, it’s still a baked good but it’s a savory recipe!

My mother in law makes the most amazing no-knead bread. I’m absolutely in love with it and since my best friend gave me a dutch oven this year, I’ve been playing with the no-knead bread phenomenon. This recipe is a whole-wheat version so there’s less rise than the traditional white loaf (which is pictured below – in instagram form).

By far, the best part of this recipe is the amazing, amazing crust that comes from this bread. Given that it’s no-knead, this bread recipe is perfect for setting and forgetting. The time it takes for different rises is incredibly variable and perfect to fitting around any busy day.

My husband has an insatiable sweet tooth, although to his credit – nutella on this loaf is fantastic. Just one of many ways to eat this bread. The original loaf that I’m in love with is from another cook-book but the variation I’ll share with you is a mixture of Mark Bittman’s version and the Mother in law version. Hope you guys enjoy!

Whole Wheat No-Knead Bread

Adapted from: How to Cook Everything

4 cups bread flour (2 cups whole wheat, 2 cups white)
2 cups + 3 tablespoons tap water at about 70 F
1 teaspoons salt
1/2 teaspoon yeast

Mix together the flour, salt, and yeast. Add your water and stir vigorously until combined. It won’t look like a typical loaf – more of a very thick pancake batter consistency. Don’t worry – this recipe is incredibly forgiving. Now here’s the best part – you can let it rise one of three ways and just do whatever works best for your schedule! Simply cover your bowl with saran wrap and pick one.

1. (For best flavor). Let rise at room temperature for 18-24 hours until about twice in size and the top of your dough is covered in bubbles (soon to turn into crust)
2. Let rise for 2 hours or until doubled at a warm spot in your house
3. Let rise for 1.5-2 hours in the microwave. Microwave a cup of water for about 2 minutes and plop your bowl of dough into the microwave with the cup of water and shut the door. The remaining steam from the water will speed up the rising process.

After this rise, flatten the dough a bit by folding down the edges with an oiled spatula and then pick another rise!

Heat your oven to 450F and put your dutch oven into the oven while it’s preheating. You can use another pot as long as it has a good seal on the lid. Something cast iron is ideal. If you have a dutch oven, use it! Once your oven has preheated to 450, your dutch oven should be steaming hot. Take it out of the oven with mittens and very carefully plop your dough (which should have finished it’s second rise by now) into the hot dutch oven. Be careful not to deflate your puffy dough!

Spritz the top of your loaf with some water and place the lid back onto the dutch oven.

Reduce the heat to 425 and bake for 50-55 minutes. Remove your dutch oven from your oven and take the lid off. Let your loaf cool and then slice into it. It’s absolutely delicious, hearty, and wintery.

Note: The all white flour version gives a much airier, puffier loaf. The whole wheat version gives a denser (although more flavorful) loaf. Play around with it!