Thursday, January 10, 2013

A special breakfast

This dish looks pretty fancy, but it's easy to make. The most important part is getting a good French baguette, one that is crusty on the outside and soft but not doughy on the inside.

If you're not fond of runny egg whites and don't mind the yolks to be a little bit hard around the edges, you can cook the eggs until the whites are completely set, which will take a few more minutes.

Lori K's French bread eggs for two

1 6-inch section of crusty French bread, cut in half
2 eggs
4 artichoke bottoms
1 ball of fresh mozzarella cheese, sliced
Salt and pepper to taste
2 tablespoons Parmesan cheese
2 tablespoons minced fresh parsley

Preheat oven to 400 degrees.
Take the French bread halves and pinch out an indention in the middle of each one, almost down to the crust. Place on a cookie sheet.
Crack an egg into each indentation.
Lay the slices of mozzarella on either side of the eggs. Place an artichoke bottom on each side of each egg. Season each bread half with salt and pepper, and sprinkle the Parmesan over the artichokes.
Bake for 15-17 minutes.
Remove from oven when the egg whites are no longer jiggly. Sprinkle with parsley and serve.