Break­fast Loaf

PREP: 15 min. BAKE: 25 min. MAKES: 6 serv­ings

Simple & Delicious - - SIMPLY CLASSIC - —Amy McCuan, Oak­ley, CA

6 large eggs

1/4 tsp. salt

1/₈ tsp. pep­per

1 Tbsp. but­ter

1 round loaf (1 lb.) French bread 6 oz. sliced deli ham, di­vided

³/4 cup shred­ded Mon­terey

Jack cheese, di­vided

³/4 cup shred­ded ched­dar

cheese, di­vided

1/₂ medium sweet red

pep­per, thinly sliced

1 medium to­mato, thinly sliced

1. Pre­heat oven to 350°. Whisk to­gether eggs, salt and pep­per. In a large skil­let, heat but­ter over medium heat. Pour in egg mix­ture; cook and stir un­til eggs are thick­ened and no liq­uid egg re­mains. Re­move from heat.

2. Cut one-fourth off the top of the bread loaf. Hol­low out both parts, leav­ing a 1/2-in. shell (save re­moved bread for another use).

3. Place a fourth of the ham in bread bot­tom; top with half of each of the cheeses. Layer with red pep­per, scram­bled eggs, to­mato and the re­main­ing cheeses and ham. Press lay­ers gen­tly; re­place bread top. Wrap tightly in foil.

4. Bake un­til loaf is heated through, 25-30 min­utes. Let stand 10 min­utes be­fore cut­ting.

PER SERV­ING 439 cal., 18g fat (9g sat. fat), 230mg chol., 1083mg sod., 42g carb. (5g sug­ars, 2g fiber), 26g pro.

I love to make this mile-high break­fast sand­wich when we have com­pany for the week­end. If you like, add sliced mush­rooms and olives.

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