We made it today for Father's Day and it was a huge hit! I halved the recipe for the two of us and still have enough for leftovers! I used cojita cheese, asparagus and mushrooms. I also used homemade rye bread that needed to be used up, and it was awesome!
I don't think I'll be able to get anyone else to eat this with me; is it something that can be reheated easily? I will probably halve the recipe, but that still leaves me with some leftovers. I've always been nervous about reheating cooked eggs.... someone tell me it's OK :)
I have a loaf of light style whole wheat bread that I would like to use up, rather than buying a baguette. Does anyone have an opinion on using thinly sliced bread instead of a baguette? I am nervous that it may come out mushy...
You easily cut this recipe down to just 1 serving for yourself. I don't know how well this will reheat, but the bread really soaks up all the egg so the reheat may not be as bad as regular eggs would be.
Thanks, Sara! I went with the whole wheat bread that I had, and as luck would have it, it was definitely stale!! :) It's in the fridge now and I am looking forward to tasting it tomorrow!
Kind of a silly question, but did anyone refrigerate for less than 8 hours? Silly me was going to make this tonight (I love breakfast for dinner!) but didn't read the recipe til just now. I can likely squeeze in 6 hours, what do you all think?
I think 6 hours will be fine. Of course, the recommendation is probably there for a reason, but I don't think you will lose anything going 75% of setting time.
Yeah - I was impressed by this one. Soaking the bread did wonders.
Hey, Nick and Sarah, I was wondering if it would be possible to get people together on Facebook. I use Facebook all the time, and it would be nice to see blogs updated in that way. Would this be a possibility?
We made it today for Father's Day and it was a huge hit! I halved the recipe for the two of us and still have enough for leftovers! I used cojita cheese, asparagus and mushrooms. I also used homemade rye bread that needed to be used up, and it was awesome!
ReplyDeletePam : )
This was fantastic! A real sleeper of a recipe, but so versatile. I also used up leftover bread and made 1/8th of the recipe, and it was delicious.
ReplyDeleteI don't think I'll be able to get anyone else to eat this with me; is it something that can be reheated easily? I will probably halve the recipe, but that still leaves me with some leftovers. I've always been nervous about reheating cooked eggs.... someone tell me it's OK :)
ReplyDeleteI have a loaf of light style whole wheat bread that I would like to use up, rather than buying a baguette. Does anyone have an opinion on using thinly sliced bread instead of a baguette? I am nervous that it may come out mushy...
ReplyDeleteLauryn,
ReplyDeleteIf I was going to use a more thinly sliced loaf bread, I would probably try to stale it first. That may help with the mushiness.
Liz,
ReplyDeleteYou easily cut this recipe down to just 1 serving for yourself. I don't know how well this will reheat, but the bread really soaks up all the egg so the reheat may not be as bad as regular eggs would be.
Thanks, Sara! I went with the whole wheat bread that I had, and as luck would have it, it was definitely stale!! :) It's in the fridge now and I am looking forward to tasting it tomorrow!
ReplyDeleteKind of a silly question, but did anyone refrigerate for less than 8 hours? Silly me was going to make this tonight (I love breakfast for dinner!) but didn't read the recipe til just now. I can likely squeeze in 6 hours, what do you all think?
ReplyDeleteAmy:
ReplyDeleteI think 6 hours will be fine. Of course, the recommendation is probably there for a reason, but I don't think you will lose anything going 75% of setting time.
Yeah - I was impressed by this one. Soaking the bread did wonders.
ReplyDeleteHey, Nick and Sarah, I was wondering if it would be possible to get people together on Facebook. I use Facebook all the time, and it would be nice to see blogs updated in that way. Would this be a possibility?