If you've got a showstopping egg dish up your sleeve, this is the week for you. Over-easy and poached eggs are delicious for everyday, but we're looking for something you'd serve to make an impression: a frittata, a strata, baked eggs, a killer omelet, or something completely different. Surprise us!
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We used a baguette, and the extra crust made the croutons especially toothsome.
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Although we typically condone the use of the best possible ingredients, since the proscuitto is being cooked in with a number of other ingredients, we used the pre-sliced variety, and it worked beautifully.
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Peeling the leaves of thyme from the stem is surprisingly satisfying.
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Although the recipe called for the bread mixture to be combined in the baking pan, we chose instead to use a bowl to mix the ingredients in the filling, crumbled in the goat cheese and then added it all to the pan.
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After we poured the custard over the filling, we pressed down gently, getting all the bread saturated!
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We found it only took about 25 minutes to cook through. The pudding is ready when a chunk of bread near the center springs back when pressed.
Making fresh breadcrumbs is very easy. Simply slice and cube some bread, and throw it in a food processor. Pulse to attain desired size. These will be soft breadcrumbs. For the drier variety, use stale or toasted bread.
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After the breadcrumbs are made and the cheese is shredded, it's a matter of assembly. Perfect for a rough morning.
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Starting with breadcrumbs...
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Adding chives, then cheese.
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And finally the eggs.
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Merrill insisted upon trying to maneuver the eggs. She had a point: they cook the most evenly (and gently) toward the middle of the dish, but trying to move raw eggs is risky business...
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After we added the final layer of cheese, we added cayenne to taste and were pretty liberal with it -- a little heat helps cut some of the richness -- then poured in 1 cup of half and half. After about 15 minutes of cooking, we started to check the eggs. We wanted the yolks to still be runny!
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