Sourdough Scramble

Boudin Bakery Copycat Recipe

1 small round sourdough bread loaf (about 8 ounces)
2 teaspoons olive oil
1/2 cup diced red pepper
1 cup packed spinach
3 eggs
salt and pepper to taste
1/3 cup diced fontina cheese

Slice off the top of the bread loaf and hollow out the inside.  Warm the bread loaf in a 350 degree oven while you prepare the eggs.  Heat olive oil over medium heat, add red pepper and saute about 4 minutes.  Add spinach and stir until just wilted, about 1 minute.  Add eggs and scramble, adding salt and pepper to taste.  Just before the eggs are ready, stir in the cheese until it is lightly melted.  Place egg mixture in the warmed sourdough bread bowl and serve.

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