Monday, May 28, 2007

Leftovers #1 – Garlic bread

A quick, but not exactly healthy, lunch.

Great bean and vegetable soup for dinner last night and a 3 day old loaf of Natural Tucker casalinga that needed a bit of reviving. Softening a little butter (ok, a generous chunk) with garlic, salt, pepper and fresh herbs from the garden, the bread was quickly transformed into a great side dish.

What to do with leftover garlic bread. This was a medium sized sourdough loaf, not your average, shortly lived baguette.

Eggs fried in Garlic Bread

Take a slice or 2 of garlic bread and cut a whole out in the middle (the top of a small glass will do fine).

Place in a hot non-stick pan, crack an egg and pour it into the whole. Don’t forget the leftover disc of bread, toast that in the pan as well.

Turn over when cooked on one side, til both sides are taosted.

Eat while still hot. I like it a little runny still inside, dipping the toasted disc of garlic bread into it.


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Blogger kitchen hand said...

The simple things are often the best. That sounds divine. Might try it with some leftover Alpine sourdough.

5:35 pm  
Blogger Deborah Dowd said...

This sounds like an upscale version of what we call eggs in a nest! Great idea for a light lunch!

8:53 pm  
Blogger Another Outspoken Female said...

I've been wracking my brains to think of the name for it in this part of the world. A toadless 'toad in the hole'?

7:32 am  
Anonymous Nick said...

This sounds crazy good, I will have to give it a try.

4:17 am  

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