Breakfast Bread & Spicy Tomato Baked Eggs with Beans
What’s not to love about the Easter long weekend? Four days off, you can willingly eat chocolate, and take the time to make amazing food.
I must admit I’ve been feeling at bit lost at some points this weekend, having nothing to do, having caught up on everything. It’s been great though, catching up with family and friends, and sleeeeeeep!
Been loving having an iPad. I purchased the new Donna Hay magazine on it this weekend and loved flipping through it on the couch, with the bonus videos and tips. These two recipes caught my eye, I seem to be drawn to food with the colour red…explains why I loved putting tomato sauce on things that weren’t red when I was a kid.
Both recipes easy to make. If you plan on making both, I suggest you start with the bread, and whilst that is baking you can prepare the baked beans for baking when the bread is done. This bread would be great for a road trip or picnic.
Egg, Pancetta & Gruyère Breakfast Bread
1¼ teaspoons dry yeast
1 teaspoon caster (superfine) sugar
⅔ cup (160ml) warm water
1½ cups (225g) 00 flour+, plus extra, for dusting
1 teaspoon table salt
½ tablespoon olive oil, plus extra, for drizzling
8 slices rolled pancetta
250g truss cherry tomatoes
1 cup (100g) grated gruyère++
1 teaspoon dried chilli flakes
⅓ cup basil leaves
1. Preheat oven to 220°C (425°F). Place the yeast, sugar and water in a bowl and set aside in a warm place for 5 minutes or until bubbles appear on the surface.
2. Place the flour, salt and olive oil in a large bowl and mix to combine. Add the yeast mixture and bring together to form a dough. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place in a large bowl, cover with a clean tea towel and set aside in a warm place for 15–20 minutes.
3. Roll the dough out on a lightly floured surface to make a 25cm square. Transfer to a deep-sided 25cm-square baking tray lined with non-stick baking paper and push dough into the edges.
4. Crack the eggs onto the dough and top with the pancetta and tomatoes. Sprinkle with the cheese, chilli flakes and basil. Drizzle with olive oil and bake for 12–14 minutes or until golden.
+ OO flour is a superfine flour that makes for soft and stretchy dough. It’s available from the baking aisle of most supermarkets.
++ Gruyère is a Swiss-style, hard cow’s milk cheese with a subtle flavour. It’s available from supermarkets and delicatessens.
Spicy Tomato Baked Eggs with Beans
1 tablespoon olive oil
3 cloves garlic, sliced
1 small red onion, sliced
1/4 cup (60ml) red wine vinegar
1 teaspoon dried chilli flakes
2 teaspoons ground coriander
2 teaspoons sweet paprika
sea salt and cracked black pepper
2 x 400g can cherry tomatoes (you can get away with just 1 can)
1 x 400g can borlotti beans, drained and rinsed
1/2 cup (40g) finely grated parmesan, plus extra, to serve
1. Preheat oven to 200ºC (400ºF). Heat the oil in a large non-stick frying pan over medium heat. Add the garlic and onion and cook for 4-5 minutes or until softened.
2. Add the vinegar, chilli, coriander, paprika, salt and pepper and cook for a further 1 minute.
3. Add the tomato and beans and stir to combine. Crack the eggs into the pan, sprinkle with parmesan and bake for 10 minutes or until eggs are just set.
4. Sprinkle with extra parmesan to serve