Friday, December 7, 2012

Baked Egg Boat

Brunch is my absolute favorite meal of all time, and not just because it usually involves champagne, but because you can sleep in and still enjoy a breakfasty type meal. This is a great breakfast/brunch option especially around the holidays because it feeds a ton of people with minimal effort. It's also very versatile and you can switch up the ingredients to whatever your heart desires. My friend Megan suggested making a sweet one, since a lot of the egg gets absorbed, almost like a french toast. I prefer the savory versions, but that's a good twist! You can also buy lots of little loafs and make individual boats, just make sure it's a crunchy bread so it can hold the liquid egg mixture, or you'll be cleaning up a mess!

  • 1 large loaf of crunchy bread, I used sourdough
  • 2 tbs olive oil
  • 8 large eggs
  • 1/4 cup heavy cream
  • 1 small package Cremini Mushrooms
  • 1 medium sized shallot 
  • 1/2 cup shredded cheese 
  • 2 cups of spinach
  • 4 springs fresh thyme
  • Salt and pepper to taste


Cut a deep V in your loaf of bread and hallow it out until almost all the insides are gone. Be careful not to rip out so much you make holes in the loaf.

Heat olive oil over medium high heat. Add shallots and saute just until translucent. Add mushrooms and thyme and cook about another 5 minutes or until mushrooms are soft and slightly golden, and the thyme is fragrant. Add spinach and cook until it wilts, just a minute or two.

Add this mixture to the bottom of the hollowed out bread loaf.

Whisk together the eggs, cream, salt and pepper. Pour the mixture on top of the veggies. Top with grated cheese.

Bake for 25-30 minutes or until the egg mixture is puffed and set and the cheese is slightly brown and bubbly.

Tuesday, December 4, 2012

S'mores Bars

Surprise, I am still alive! After my Indigogo ended, my time was very limited and I haven't had a chance to share anything new, but I do have about 700 pictures and 10 recipes I need to get up, so here is a start. 

These bars couldn't be easier, and if you ask the few people I have made these for, they couldn't be more delicious either! :) 


  • Graham Crackers, about one sleeve 
  • 12 oz package milk chocolate chips
  • 1 bag mini marshmallows


Preheat your oven broiler to high. Meanwhile, Line a 13x9 inch pan with parchment or wax paper. Layer the graham crackers in a single layer. You will need to break them up a little towards the ends of the pan so make sure the whole bottom is covered.

Sprinkle a layer of mini marshmallows on top of the graham cracker "crust." You can add as many or as little as you like, I of course recommend covering the whole bottom with marshmallow. Place the pan under the broiler, watching carefully for about 3 minutes or until the marshmallows are golden brown. 

 Melt the chocolate chips in a double boiler or microwave. If using the microwave, make sure to work in 30 second intervals and stir the chocolate each time to avoid burning and/or clumping the chips. Place in the freezer for 30 minutes then cut into squares. You can also put these in the fridge to harden if you don't plan on eating them for a couple of hours, but let's be serious.


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