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March 2009 Issue
Cheddar Pepper Bread with Breakfast Sauce
by Ronda L. Halpin
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Sometimes a simple breakfast is all you need to get yourself going for the day. And sometimes the best breakfast ideas get their start with a nod toward simple dinner ideas. This is how this month's recipe was born. I had a simple dinner one evening of beef and gravy ladled over toast. It was warm, comforting and filling. So it seemed a perfect goal to accomplish the same comfort food feel with a breakfast dish.

Since the foundation of this dish is the bread, I'm recommending a highly flavored option that will pair nicely with the creamy egg and cheese sauce that's spooned over it. It's a simple savory bread recipe from years ago that is great on its own but pure bliss when paired with a smokey egg sauce that gives it a decidedly breakfast flavor.

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!

 

Cheddar Pepper Bread with Breakfast Sauce

  • Cheddar Pepper Bread (I suggest this recipe)
  • 1 T. butter
  • 6 eggs
  • 1/4 c. milk
  • 4 oz. cream cheese
  • 4 oz. shredded cheese (I suggest something sharp)
  • 1 tsp. smoked paprika
Prepare the cheddar pepper bread as directed in the recipe (this can be made ahead). Slice the bread into 12 thick slices and arrange two sliced on each of six serving plates. Set aside.

In a shallow skillet, melt the butter. In a bowl, combine the eggs, milk and cream cheese. Whisk to combine. Pour the mixture into the hot skillet and stir every minute for 5 minutes. Add the shredded cheese and smoked paprika and stir constantly for 1 minute or until the cheese is melted. The mixture should be the consistency of a thick sauce. Add more milk as needed to achieve this and then pour the sauce over the bread slices. Serve immediately.

  • Yields: 6 servings
  • Preparation Time: 10 minutes, plus baking time for the bread
 



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