Hollowed out loaf of rustic bread crispy and chewy filled with roasted veggies, spinach and fried eggs. Tomato sauce and bubbling golden mozzarella on top. Think Egg Parmesan baked in a bread bowl. Perfect for brunch, lunch or as we had it tonight for dinner. Check out the video and have a delicious day!
1 Large Loaf of rustic bread; cut in half horizontally and hollowed out
1 Cup Sautéed veggies of choice
3 Cup Fresh spinach
4 Large Eggs
1 Cup Tomato sauce
1 Cup Mozzarella, shredded
¼ Cup Basil, finely chopped for garnish
Turn the oven broiler to high with the rack in the middle of the oven.
Place the bread round on a sheet pan.
Scatter the veggies and spinach across the bottom of the bread round (save the top and inside of the bread for another use).
Fry the eggs sunny side up until the whites are mostly set but not fully cooked. Transfer eggs to the bread round. Be careful not to break the yolks.
Spoon the tomato sauce evenly over the eggs.
Scatter the cheese on top of the tomato sauce
Place in the broiler on the middle rack until the cheese is melted, bubbling and with golden spots.
Transfer to a serving platter and allow to cool for two minutes. Garnish with fresh chopped basil and serve. Enjoy!
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Eat well, Enjoy life, Be happy!
Hello Jeffrey. Love your show. You are my fave on the food channel. I lived in the Bay Area and loved eating at Pomodoro. You are totally awesome! I will try this egg recipe~
Hello Patrice. Thank you! Means the world to me. I love doing and love even more to have people enjoy it. Just finished shooting the American Royal BBQ competition. Incredible! Pomodoro was great in the day. I am sure I would recognize you if I saw you. Thanks again. Cheers. J
Hi Jeffrey.
Just watched your Being Grateful video. You are right in that our feelings about family are very similar. Xuan and I don’ t have as youthful of a feeling, but there is nothing wrong with aged feeling.
I did have success with both of your spices at the same time. I used the Indian spice on some spareribs. After they were done, I bathed them in a barbecue sauce with your Mexican spice. I didn’t have your BBQ spice at the time. I also put sugar in the sauce, as that is the way a lot of Saint Louisans like it. I am no pro on ribs, but it was about the finest outcome I have ever had with pork. Oh, I love your new spice tins.
Congrats on Season Three. You have distinguished your program from many others with your centering on one item and giving some history with it as well. I feel that an educated chef would love it as well as the kitchen sink chefs, like me. You seem to have tapped a deep well of subject matter, so we hopefully will see a season ten or later.
As to your cookbook, I have been jonesing for it for a few years now. Yes, it’s been that long. As soon as you give the word, I am there with my favorite bank card.
Well, most of all, Fall is my season of soft reflection with all of the falling leaves. So, blessings, peace, and warm feelings to you and your family.
Chase
Hello Chase, Always great to hear from you. I love that your passion for the moment is as strong as your passion for cooking. Good stuff! I just finished shooting the American Royal BBQ competition. What an education! Those guys and gals really have mastered their art. My book comes out February 21st. I hope to see you and hand you a signed copy when we are out and about promoting. Take care and keep in touch. So glad you like the new spice tins as well. I am always here if you have any questions. Cheers and best to you and Xuan.