Here’s a simple recipe that looks very tasty.
This dish is a great way to make use of a nice baguette that’s gotten just a little too hard to be eaten as is.
Warm the oven to 350, then butter a medium skillet. Cut up some ham or Canadian bacon. Sprinkle some chives on the bottom, then tear bite size chunks of the bread into the skillet until the bottom is nearly covered.
Carefully break five or six eggs into small pockets of the bread mixture without breaking the yolks. Add the ham or bacon, then pour in enough heavy cream to barely cover the bottom of the skillet.
Bake the mixture for twenty minutes or until eggs are fully cooked.
- 16 oz. shredded cabbage and carrot
- 2-3 Tbl. Red onion minced
- 2 Green onion minced
- 1 Pickle minced (med.)
- 1 cup Buttermilk
- 1/2 cup Mayo
- 1 Tbl. Balsamic vinegar
- 1 Tbl. Yellow mustard
- 1 Tbl. Sugar
- 1/4 tsp. Pickle juice
- 1/2 tsp. Salt
- 1 dash Cayenne pepper or black pepper
Mix buttermilk, mayo, vinegar, mustard, sugar, pickle juice, salt and pepper in a bowl twice the size you think you need. Whisk the ingredients until smooth. Add cabbage mix, onions, and pickles and mix thoroughly.
This tastes best after sitting in the fridge for eight hours. Servers four.