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Author Notes: Breakfast at my home is usually oatmeal, eggs or Indian breakfast like "idli" or "dosa" "upma" which are savory in nature. One day, my husband asked whether I could make him a single breakfast dish that would include vegetables, eggs, cheese and nuts.
After doing some online research, I decide to use Dorie Greenspan's basic Savory Cake and then add a French-Mediterranean influence by using a combination of cheeses like feta and chevre which go well with olives and the sundried tomatoes.
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon chili flakes
- 3 large eggs
- 1/3 cup whole milk, at room temperature
- 1/3 cup cups extra-virgin olive oil
- 1/2 cup cups sundried tomatoes (squeeze out the oil
- 1/2 cup pitted kalamanta olives
- 1/2 cup feta cheese (crumble)
- 1/2 cup goat cheese (crumble)
- 1/2 cup each of minced chives and parsley
- 2 tablespoons minced sage
- 1 cup walnuts, chopped
- Preheat oven 350 degrees F. Grease loaf pan (10" x 5" x 2 3/4")
- Break eggs whisk until fluffy, then add milk, olive oil and mix well.
- Sift flour and baking powder and add to eggs.
- Gently stir in cheese, olives, tomatoes and herbs and chopped walnuts.
- Pour into greased loaf tin and bake for 50 minute or until wooden skewer inserted into the center of the loaf comes out clean.
- Transfer the pan to a cooling rack, wait about 3 minutes, then run a knife around the sides of the pan and turn the loaf over onto the rack; invert and cool to room temperature right-side up.
- This recipe was entered in the contest for Your Best Walnuts & Sage
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