Baked Eggs and Toast

A while back, I shared with you my recipe for Italian Eggs in a Basket. This is a classic dish which is made up of a hollowed roll that is served with a seasoned egg baked inside of it. Not long after I shared this recipe, I came across a similar recipe on one of those trendy 30 second recipe videos that are popular on social media. Instead of using a hollowed roll, you were to use slice of bread that was flattened in the middle. I gave it a try, and I liked it. I thought it would have been a fun and enjoyable breakfast for my kids as well…but I was wrong. For as much as we enjoy eating eggs in our house, fried eggs are not the usual standard. We’re a big scrambled and omelette family. Heck, sometimes I feel like I trick myself into thinking that I like fried eggs more than I actually do.. There are so many recipes today that incorporate fried eggs, such as pizza, burgers and even pasta…it’s easy to get caught up in the hype.

Instead of giving up on this recipe all together, I decided to just incorporate my method of making eggs to the recipe. I followed the same preparation steps, but instead of cracking an egg into the center of the bread, I poured my standard scrambled mixture of one egg, some parmesan cheese, chives, salt and pepper onto the bread, After 10 minutes in the oven, we were all enjoying a tasty and filling new breakfast treat. It has since become a breakfast standard in our house.

This recipe is incredibly easy to make, and you can adjust the egg batter to your liking. I would suggest to avoid adding too many heavy ingredients, as the toasted bread may fall apart. You could always serve the additional ingredients, such as vegetables or heavier breakfast meats, on the side. I would also suggest using a toaster oven as opposed to a standard oven, if possible, for one or two servings. The toaster oven will warm up much quicker with less power needed. If a standard oven is your only option, it’s totally fine. However, the toaster oven method will make things a bit easier for you for one or two servings.

Baked Eggs and Toast

Makes one serving

Step 1: Pre-heat your oven or toaster oven to 375˚. Take one piece of bread (white or wheat), lay it on a baking tray and flatten the center area with the back of a spoon or the palm of your hand. Lightly coat the edge of the bread with butter.

Step 2: Mix together one egg with your choice of omelette seasonings or spices. I prefer a teaspoon of parmesan cheese, a teaspoon of chives, and a dash of salt and pepper. Pour the egg batter into the center of the bread.

Step 3: Sprinkle some shredded cheddar cheese around the buttered edge of the bread.

Step 4: Place the tray into the oven or toaster oven, bake for 10 minutes or until the egg batter has set.

Serve and enjoy!

Italian Eggs in a Basket

Eggs in a Basket has been a fun and popular breakfast item for many years. Quite a few versions of this meal exist, from the quick and easy Toad in the Hole* (using a juice glass to cut a hole in the center of toast, then frying an egg in the center of the hole), to lining a muffin tin with hash browns and bacon, then topping with a scrambled egg batter before baking.

In my version which I am about to share with you, we will be using dinner rolls that are hollowed out and baked with an egg poured inside. While this is also a very popular and common version of Eggs in a Basket, I’m adding a bit of an Italian spin to mine. Before cracking the egg into the hollowed roll, I add a slice of provolone cheese to the lining of the roll, then fill it with a tablespoon of bruschetta (home-made or jarred will work well). I also like to sprinkle some fresh herbs, salt and pepper on top of the basket for additional zing. These extra ingredients add a beautiful flavor and texture to an already classic dish. With springtime  finally in the air and Easter Sunday just a few days away, this dish will make for a great brunch item to serve to family and friends…and it’s just as easy to make a single serving for yourself during the week!

Italian Eggs in a Basket

The recipe is per serving. You can make as many, or as little as you wish!

The basic ingredients: eggs, bruschetta and dinner rolls.

Slice a small portion off of the top of the roll, then hollow out the roll. Keep the sliced top for dipping.

Line the rolls with sliced provolone cheese, then with a tablespoon of bruschetta (home made or store bought).

Gently crack an egg over the top of the roll. Top with salt, pepper and fresh herbs (basil or Italian seasoning work well). Place on a sprayed baking sheet.

Bake in a 375˚ oven for 25-30 minutes, until the eggs are set, or to preferred doneness. You can place under a broiler quickly for well done yolks.

Serve immediately.

Lightly toast the bread toppings for dipping. Enjoy!

*Note – there is also a British version of Toad in the Hole, which consists of sausages baked in Yorkshire pudding, served with vegetables and onion gravy. Maybe I’ll consider adding an Italian spin to that dish somewhere down the line….

Kale, Peppers and Eggs Sandwich

This recipe is by far not an original. In fact, its roots go back to one of the most traditional Italian-American classics, the peppers and eggs sandwich. There are a number of variations on this sandwich – my grandfather would often add hot dogs, and I’ve added shrimp or pancetta to mine.

This version takes a bit of a healthier route, with the addition of fresh kale. In true Italian-American style cooking, some of the measurements in this recipe are eyeballed. But with a dish like peppers and eggs, a little of this and some of that is always the perfect amount.

Kale, Peppers and Eggs Sandwich

Makes two fully packed sandwiches

1 green bell pepper, chopped
(you can learn more about my quick pepper slicing techniques by clicking here)
1 clove garlic, minced
1/4 yellow onion, chopped or grated
(you can learn more about my onion grating techniques by clicking here)
Olive oil
2 handfuls of fresh kale, chopped
4 large eggs
1 heaping teaspoon grated parmesan cheese (optional, but gives the egg a nice flavor)
Salt and pepper

Lightly coat the bottom of a pan on medium heat with olive oil. Add the garlic and onions, stir. Add the peppers, stir. Once the peppers are slightly softened and tender, add the kale. Season with salt and pepper. Add about a tablespoon of water to the pan, then cover the pan and lower the heat to medium-low. Let simmer for about 5 minutes.

In a bowl, scramble the eggs, parmesan cheese and a bit of salt and pepper. Once the kale has softened, give the peppers and kale one more stir to mix it together. Add the egg mixture, tilt the pan to make sure that the egg mixture is evenly distributed.

Once the eggs start to firm up, carefully flip everything in the pan with a spatula. Continue to flip and stir until the eggs are evenly cooked.

Serve the kale, peppers and eggs in a roll. I prefer adding a slice of provolone cheese. Enjoy!

Step 1. Stir together the garlic, onion and peppers in olive oil.

Step 2. Add the kale.

Step 3. Simmer until the kale softens.

Step 4. Add the egg mixture.

Step 5. Allow the egg mixture to cook and mix in with the veggies.

Step 6. Serve it up in a nice roll…add provolone cheese for extra zip!

Even my kids enjoyed it!

Zabaglione with Nutella Whipped Cream

Last week I shared with you a video on how to easily separate an egg by using a plastic water bottle to remove the yolk without having it break apart. There was a method to my madness while making this video – I was preparing to make zabaglione (pronounced sah-bah-yone) for my wife and I. For those of you who are not familiar with zabaglione, it is an Italian custard-like dessert that is made up of three ingredients: egg yolks, sugar and Marsala wine. While the ingredients may be simple and basic, this delicate dessert follows the same strategic cooking methods that are needed for polenta and risotto. Lots of patience, lots of stirring and lots of attention, with the end result being a beautiful, classic and elegant dish that is to be savored with each spoonful. I also decided to make a home made nutella whipped cream to add as a decadent topping.

To make zabaglione, you will need to cook it in a bain-marie (water bath) also known as a double boiler, which is a cooking method used to gently heat without scorching. You don’t need any fancy equipment to do this, just a medium to large size pot with a bit of simmering water in it, and a smaller pot or stainless steel bowl that can sit on top of the pot but not come in contact with the water. You can click here for further instructions on how to prepare a bain-marie. You place the ingredients into the smaller pot, you sit the smaller pot onto the larger pot to let the heat of the simmering water warm the mixture, and you whisk…and whisk….aaannnddd whisk. You keep doing this until the egg mixture thickens and increases in volume. The trick to this is to not let the eggs get too warmed up, otherwise they will curdle and you will end up with scrambled eggs. The idea is to keep the batter in motion while it heats from the steam. To assure avoiding curdles, remove the smaller pot from the large pot occasionally, while continuing to stir. Once the batter is thick and warm – but not hot – you have zabaglione! Remember that patience makes perfect with this dish. It took me a few attempts to get the consistency right. Stick with it, and keep stirring, and you will be able to enjoy a true Italian classic.

Zabaglione with Nutella Whipped Cream
Serves 2

Zabaglione:
3 egg yolks
3 tbspn granulated sugar
3 tbspn Marsala wine

Prepare a double boiler by using a large pot filled about half way with water, and a smaller pot or stainless steel bowl that will sit in or on top of the pot. Bring large pot to a simmer. Place all ingredients into the smaller pot/bowl, and mix with a hand mixer until foamy. Place the smaller bowl over the simmering pot, making sure that the bottom of the smaller bowl does not come in direct contact with the simmering water. You want the steam to heat up the mixture. Continue to whisk the mixture until it thickens and increases in volume into a creamy pudding-like texture. This may take a few minutes. If the mixture feels like it is getting hot, or if it starts to curdle, remove the bowl from the heat, continuing to whisk. You want to keep the mixture warm and creamy. Once thickened, it is ready to be served. Top with Nutella Whipped Cream.

Nutella Whipped Cream:
1 cup heavy whipping cream
1 tbspn granulated sugar
1/2 tspn vanilla extract
1-3 tspn Nutella

Chill the clean bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes (you can also use a hand whisk and a large chilled bowl). Add the cream, sugar and vanilla to the bowl and whisk on high speed until medium peaks form – about 1 minute with a stand mixer, or about 2-3 minutes with a hand mixer. Fold in the Nutella, one teaspoon at a time. I find that two teaspoons is the perfect amount, but give it a taste after each teaspoon that you add, and adjust to your liking!