This is not a twice a month recipe in our house (which means we like it a lot). Everyone. Even picky Asante. Well, most of the time he likes it. Bonus: It's a great recipe for kids to help with because there's a lot of pouring, sprinkling, and spreading involved.
Ingredients1 loaf of wheat french bread, cut into 1-inch slices
1 can of sliced black olives
1/2 jar of pesto (found in the aisle with the spaghetti sauce)
1/2 jar of roasted red tomatoes (or I suppose you could roast your own if you're into that)
1/2 cup of milk
3/4 bag of shredded mozzarella cheese
handful of shredded Parmesan cheese
salt and pepper to taste
The Action1. Cut french bread into 1-inch slices. Spray the bottom of a 9x13 pan and lay all of them out flat, trying to squeeze them in pretty tight.
2. Spread a little pesto on each slice. I normally use 1/2 jar (and save the rest for the next time I make it).
3. Sprinkle black olives, red tomatoes, mozzarella cheese (in that order) on top of the pesto-covered bread.
4. Crack eggs in a large bowl. Add milk and salt and pepper. Mix it up really well, and then add it on top of the dish. It should be on top and fall down to the bottom.
|see the yellowy egg stuff sitting on top?|
5. When ready, put it in the oven (350 degrees) for 45 minutes. If it's still not all the way done, put it in for another 10 minutes or so. You can even add a handful of shredded Parmesan cheese for the last 5 minutes of baking.
I always like to serve it with some fruit or smoothies for a "breakfast for dinner" type of meal. Of course, it'd be a nice breakfast or brunch too! This is one of three meals that I make for other people (when people have babies/are sick/etc.). It's tasty, easy to reheat, and goes a long way (plus it's full of protein!).
Add some flowers and it would make a great mother's day breakfast in bed (hubbies: hint, hint!)