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You need help with brunch? Dahling... you have to be more specific than that. The fabulous Madame Fortune can read minds but she needs more information. Don't be shy about you culinary mind block, we have those from time to time, it's nothing to be embarrassed about. This is what I am here for but you have to be more forthcoming or I can not help... and I want to help.
Ahh... that's better. So?
You have to feed about 6-8 people.
You want something savory.
You don't want to have to go to speciality places for expensive ingredients.
Something you can prepare to tonight and throw in the oven tomorrow so you can sleep in?
Something filling, warming, cheesy.
Hmmmm, let me consult my Magic 8 ball. It says all signs point to YES!
Most auspicious because I think I have the right dish for you.
You are most welcome, please come back if you ever have any other culinary issues, I am more than happy to help.
bacon, tomato, cheddar breakfast bake: food and wine november 2010
[this recipe can be prepared through step 4 and refrigerated overnight]
1 pound bakery white bread, cut into 1-inch cubes (16 cups)
1/4 cup extra-virgin olive oil
1 pound sliced bacon, cut into 1/2-inch pieces
1 large yellow onion, halved and thinly sliced
One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
1/2 teaspoon crushed red pepper
1/2 pound extra-sharp cheddar, shredded (about 2 cups)
1/2 pound Monterey Jack cheese, shredded (about 2 cups)
2 tablespoons snipped chives
1 3/4 cups chicken broth
8 large eggs
Hot sauce, for serving
1. Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass baking dish (the recipe calls for a glass dish so you can tell when the bread is golden and crunchy but I didn't have one and it turned out fine in a metal dish). In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.
2. Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.
3. Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.
4. Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.
5. Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and, using a ladle, press 8 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Serve the breakfast bake right away with hot sauce.
Posted by krysta at 11:24 AM