Pour Eggs Over Bread: A Delightful Sourdough Bake
There’s something incredibly comforting about a warm, baked dish that combines the heartiness of bread with the richness of eggs. This recipe for “Pour Eggs Over Bread” brings together the tangy flavor of sourdough with a savory tomato topping and gooey mozzarella. Perfect for breakfast or brunch, it’s a satisfying and delicious option that everyone will love.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 2
- Estimated Calories: ~400 per serving
Ingredients
- 2 slices of sourdough bread
- 3 eggs
- Salt, to taste
- Black pepper, to taste
- Oregano, to taste
- Tomato sauce
- 2 tomatoes, diced
- 30g red onion, chopped
- 5g parsley, chopped
- 2 slices of bacon, chopped
- 50g mozzarella cheese
- Parchment paper
Instructions
- Preheat your oven to 350°F (175°C).
- Place one slice of sourdough bread into a container.
- In a bowl, crack open the 3 eggs. Season them with a pinch of salt, black pepper, and oregano, then mix well.
- Pour the seasoned egg mixture over the first slice of sourdough, ensuring it’s fully soaked.
- Transfer the soaked bread to a baking pan lined with parchment paper.
- Repeat the soaking process for the second slice of sourdough and add it to the baking pan.
- Spread tomato sauce evenly over the top of each bread slice.
- In another bowl, combine the diced tomatoes, chopped red onion, parsley, chopped bacon, and mozzarella cheese. Season this mixture with salt and black pepper. Mix until everything is well combined.
- Spread the tomato mixture evenly over both slices of sourdough bread.
- Bake in your preheated oven for 20-25 minutes, or until the tops are golden and bubbly.
- Once baked, remove from the oven and let it cool slightly before serving.
Why This Recipe Works
This dish is a winner for its simplicity and the way it brings together fresh flavors with golden-baked bread. The egg mixture ensures a deeply satisfying texture, while the combo of tomato, onion, bacon, and cheese creates a medley of tastes that complement the sourdough perfectly.
Serving Ideas
This delightful bake is best enjoyed fresh out of the oven. It makes an excellent centerpiece for a leisurely brunch or a cozy breakfast, paired with a fresh salad or some sliced fruit on the side. You can also serve it with a dollop of sour cream or a splash of hot sauce for an added kick!
Helpful Tips
- For a vegetarian version, you can omit the bacon or replace it with sautéed mushrooms or spinach.
- Make sure to soak the bread well so it absorbs the flavors of the egg mixture.
- You can prepare the tomato topping in advance and store it in the fridge to save time.
- Experiment with different cheeses like cheddar or feta for a fun twist!
- Leftovers can be kept in the fridge and reheated for a quick breakfast the next day.
FAQ
Can I use a different type of bread?
Absolutely! Any crusty bread will work, but sourdough adds a unique tang.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days.
Can I add more vegetables?
Yes! Feel free to toss in any of your favorite veggies, like bell peppers or spinach.
How do I know when it’s done baking?
The dish is ready when the top is golden brown and the cheese is bubbly.
This “Pour Eggs Over Bread” recipe is a fantastic way to start your day, and it’s easy enough to whip up on a busy morning. Give it a try, and enjoy the warm, comforting flavors that come together in this satisfying dish!
Pour Eggs Over Bread
A delicious baked dish combining the tangy flavor of sourdough bread with eggs, a savory tomato topping, and gooey mozzarella, perfect for breakfast or brunch.
Main Ingredients
- 2 slices sourdough bread
- 3 pieces eggs
- to taste Salt
- to taste Black pepper
- to taste Oregano
- Tomato sauce
- 2 pieces tomatoes, diced
- 30 g red onion, chopped
- 5 g parsley, chopped
- 2 slices bacon, chopped
- 50 g mozzarella cheese
- Parchment paper (For lining the baking pan)
Preparation
- Preheat your oven to 350°F (175°C).
- Place one slice of sourdough bread into a container.
- In a bowl, crack open the 3 eggs. Season them with a pinch of salt, black pepper, and oregano, then mix well.
- Pour the seasoned egg mixture over the first slice of sourdough, ensuring it’s fully soaked.
- Transfer the soaked bread to a baking pan lined with parchment paper.
- Repeat the soaking process for the second slice of sourdough and add it to the baking pan.
Topping and Baking
- Spread tomato sauce evenly over the top of each bread slice.
- In another bowl, combine the diced tomatoes, chopped red onion, parsley, chopped bacon, and mozzarella cheese. Season this mixture with salt and black pepper. Mix until everything is well combined.
- Spread the tomato mixture evenly over both slices of sourdough bread.
- Bake in your preheated oven for 20-25 minutes, or until the tops are golden and bubbly.
- Once baked, remove from the oven and let it cool slightly before serving.
This bake is best enjoyed fresh out of the oven. It pairs well with a fresh salad or sliced fruit on the side. You can also serve it with sour cream or hot sauce. For a vegetarian version, omit the bacon or replace it with sautéed mushrooms or spinach.
