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.
—Food Enthusiast
Ingredients
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1 3/4 cups
all-purpose flour
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1 tablespoon
baking powder
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1/2 teaspoon
chili flakes
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3
large eggs
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1/3 cup
whole milk, at room temperature
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1/3 cup cups
extra-virgin olive oil
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1/2 cup cups
sundried tomatoes (squeeze out the oil
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1/2 cup
pitted kalamanta olives
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1/2 cup
feta cheese (crumble)
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1/2 cup
goat cheese (crumble)
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1/2 cup
each of minced chives and parsley
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2 tablespoons
minced sage
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1 cup
walnuts, chopped
Directions
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Preheat oven 350 degrees F. Grease loaf pan (10" x 5" x 2 3/4")
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Break eggs whisk until fluffy, then add milk, olive oil and mix well.
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Sift flour and baking powder and add to eggs.
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Gently stir in cheese, olives, tomatoes and herbs and chopped walnuts.
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Pour into greased loaf tin and bake for 50 minute or until wooden skewer inserted into the center of the loaf comes out clean.
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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.
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