I have been wanting to do something like baked eggs and just recently saw a great idea of baked eggs in a bread bowl! Perfect (in fact I added to my pinterest board). I wanted to add a shredded green to the bowl also, so I was able to use my arugula growing in the garden.
Baked Eggs in Bread Bowl
Per person
1 roll (about 3 1/3 to 4 inches wide)
1 egg - Fresh - I would not use older eggs for this - we used large/jumbo
1 heaping tablespoon shredded arugula (or any green)
Salt and pepper
1 tablespoon (about) Fresh or dried herbs (I used some home dried rosemary and garlic chives)
Sprinkle of Parmesan Cheese (shredded or grated)
3 Slivered salami "chips"*
The ingredients on this are very flexible except for the egg and roll, so go with ratios that suit you.
* Salami or pepperoni chips were the new "chip" for the high-protein phase and it is still a good way to make a low-fat snack/condiment. In the microwave on paper towels (and covered with a paper towel to avoid splatters - lay out single layer salami slices, microwave for 30-40 seconds, watch them carefully. Let cool and you have Salami Chips.
Pre-Heat oven to 350. Use a cookie sheet or pan to hold the rolls. I like to use our toaster oven for a dish like this.
Slice the top off the roll (reserve top) and carefully remove most of the soft bread, leaving a shell (save the soft bread to make toasted bread crumbs or feed to the birds :-)
Place the shredded greens in bowl, add cracked egg, season with S&P, add herbs, slivered salami and top with cheese. Bake for 20 - 25 minutes. Ours cooked for 25 and the egg cooked through. Shorten the time for soft eggs. At the 15-20 minute mark place the roll tops on the sheet to crisp up.
This is a great way to try different combinations of greens, herbs and cheeses.
Enjoy!
Next is a recipe I developed in 2005 after reading about the "new" pasta for the low-carb folks -- Cauliflower. And, cauliflower and chamomile are seasonally available now at your farmers market or other grocery stores (maybe in your own backyard :-)
Two Flower Side Dish (sorry no picture for this one)
Cauliflower is the new "pasta substitute" for the low-carb folks.
I meant this recipe to be a soup originally, and you can still puree this into a smooth soup, but we liked it as a side dish. Have everything cut, to keep the dish moving along. (Originally published in my newsletter November, 2005.)
3 cups water
3 tablespoons Fresh ( or 3 teaspoons, dried) chamomile flowers, crushed
3 cups of cauliflower cut, or shred, into very small flowers (no stalks)
1/4 cup chopped onion
2 stalks celery, finely chopped
1 tablespoon, plus 1 thin slice of butter
Salt and Pepper to taste
Bring water to boil with chamomile, simmer for 5 minutes and then add cauliflower, stir, reduce heat, cover and cook for 15 minutes.
Meanwhile melt 1 tablespoon butter in pan add onion, celery, salt and pepper, and saute while cauliflower is cooking.
Remove cauliflower, celery and onion to a bowl, keep warm - reserve cooking water. Add 1/2 cup of chamomile/cauliflower water to saute pan, bring up to boil and reduce by half. Add thin slice of butter, melt, stir and pour over vegetables, toss to coat and serve.
-- Catherine, The Herb Lady
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