Piggybacking

Ah, the interweb. Killer of too much time, provider of useful and... not so useful information, and sharer of tasty meal ideas. This week's recipe comes from Noble Pig. She's a food and wine enthusiast with some great photos to accompany her recipes.

Now last week the B.L.T. Project covered breakfast, life's most often neglected meal. This week, the Project is moving on and hanging out with breakfast's swankier cousin: brunch. And what's brunch without a little Eggy in a Bread-Bowl?

The beauty of this recipe lies in its versatility and simplicity. If you can make toast, you can make this dish. If you can crack an egg, you can make this dish. And if you can do both... well why are you still reading this? Get cooking!



Eggy in a Bread-Bowl
Adapted from Noble Pig. Her original recipe can be found here.

Ingredients:

- Four (4) whole-wheat buns
- Four (4) large eggs
- Two slices (2) of deli-cut turkey breast, cut into smaller bite-sized squares.
- Two (2) minced sprigs of basil
- Two (2) slices of swiss cheese, cut each slice into sixteen (16) smaller squares
- One (1) Roma tomato
- Salt and pepper

Makes four bread-bowls



1. Let's start by slicing the top of the bun (aim for the top quarter) and remove the inside dough so that a large egg can fit inside. Set aside the tops of the bun and removed dough.



2. Mince basil and tomatoes. Mix together and spoon enough of the mixture to lightly cover the bottom of the bread bowl. Now crack an egg into each bun.



3. Add salt and pepper according to taste. Next, layer turkey and cheese until the top of the bowl is covered. Place the bowls on a baking rack.



4. Spoon remaining tomato-basil mixture on top of the bowl and bake at 350°F (about 177°C) for 25 minutes so the bread is toasted and the eggs are set. After the first 20 minutes of baking, add the top of the bun and continue baking until tops are a nice golden brown.



5. Let the bowls cool down for 5 minutes and savor.



A Few Tips:

-Use the top of the bun and the removed dough to mop up any of that yolky-goodness that's escaped your mouth!

-Not a fan of tomato and basil? Not a problem! As mentioned above, this recipe is very versatile. Use can use just about whatever you've got in your fridge.

-Thanks goes out to Constance Chan for sharing Noble Pig with me in the first place.