This recipe is inspired by one of my favorite breakfasts in college, from the Dewitt Cafe in downtown Ithaca, NY, an omelette with extra sharp upstate New York cheddar, hazelnuts, and bacon. Here I've hybridized the eggs and bacon with a much more portable quick bread because I'm much more likely to eat breakfast on the go these days. I've used Rachel Khoo's savory picnic cake recipe from her book Little Paris Kitchen loosely as a base, substituting fresh hazelnut flour for some of the AP flour, and adding my own savory filings. Enjoy! —Emily | Cinnamon&Citrus
a one pound loaf
hazelnut flour (made by finely grinding hazelnuts in a coffee or spice grinder)
Preheat the oven to 350F. Line a 1 pound loaf pan with parchment paper.
Sift together the flour, baking powder, salt and pepper. Combine with hazelnut flour, 2 Tbs brown sugar, and cheese.
Toast whole hazelnuts in a dry pan until fragrant, about 5 minutes. Coarsely chop and add to the dry ingredients.
Cook the bacon in a small saucepan over medium heat until the fat is rendered and the bacon begins to crisp, about 10 minutes. Add one Tbs brown sugar and stir to coat the bacon. Cook another 3-4 minutes. Allow to cool slightly before adding to the dry ingredients.
Whisk the eggs until pale yellow, then whisk in the milk, olive oil, and sour cream to combine. Add the wet ingredients to the dry ingredients and gently combine, being careful not to over-mix (some lumps are fine).
Pour half of the batter into your lined loaf pan. Place your two hard boiled eggs side by side into the batter and pour the remaining batter over-top. Sprinkle Turbinado sugar over the top. Bake 40-50 minutes, or until a knife inserted comes out clean.