My husband and I had this for dinner tonight and loved, loved, loved it! Amazing flavors all baked together and what great presentation. This would be a wonderful addition for a special occasion breakfast, brunch or just because! The recipe comes from foodandwine.com.
1 lb white artisan bread, cut into 1″ cubes
1/4 cup extra-virgin olive oil
1 lb sliced applewood smoked bacon, cut into 1/2″ pieces
1 large onion, halved and thinly sliced
1 (28 oz) can whole Italian tomatoes, drained, chopped and patted dry*
8 oz extra-sharp cheddar, shredded
8 oz Monterey Jack cheese, shredded
2 Tbl snipped chives
1¾ cups chicken broth
8 large eggs (or 6, your choice)
Preheat oven to 350. In large bowl, toss bread with olive oil and spread on large rimmed baking sheet. Bake for 20 minutes, tossing once, until bread is golden and lightly crispy. Leave oven on.
Meanwhile, in large skillet, cook bacon until crisp. Transfer bacon to paper towels to drain: reserve 2 Tbl of fat in skillet. Add onion to skillet and cook until softened. Add tomatoes and cook until liquid is evaporated, about 3 minutes.
Return toasted bread cubes to the large bowl. Add contents of skillet, bacon, shredded cheddar, shredded Monterey Jack, chives and broth. Stir until bread is evenly moistened. Spread mixture in sprayed 9″x13″ baking dish and cover with lightly foil.
Bake for 30 minutes. Remove foil and bake until top is crispy, about 15 minutes longer. Remove baking dish from oven and using a ladle, press indentations into bread mixture (you can do 6 or 8). Crack an egg into each indentation. Return dish to oven and bake for about 15 minutes, until egg whites are set but yolks are still runny. Cook longer if you do not want runny yolks. Serve right away while it’s warm.
*I used a 28 oz can petite diced tomatoes, works great and no chopping needed.
One Year Ago: Happy St. Patrick’s Day
Two Years Ago: Strawberry Malt Cookies
Three Years Ago: Caramel Walnut Dream Bars