I had picked up an unsliced loaf of bread from Top Breads a few days back. A day later, we were left with the last 3 – 4 inches, that I was quite sure would go stale and we’d have to throw it away. For some reason, we don’t make breadcrumbs at home (schedule issues). Breakfast the following day therefore, was the Loaf End Quiche.
- Hollow out loaf end,crumble removed bread. Ensure you don’t cut through the loaf ends, or else you’ll have to make breadcrumbs instead!
- Beat eggs and season eggs as per your favorite omelette recipe and mix in the leftover bread.
- Coat the insides of the hollowed out load with butter (I used fresh white butter made the previous day). This is so the process of egg absorption by the bread is slowed down. We want the bread to toast on the outside as soon as possible and the egg to remain inside, and cook as soon as possible. So you’ll need to modify this recipe as per what works for your oven and bread.
- Pour the egg mixture into the hollowed out loaf end and pop into a pre-heated (180) oven. Ok, now this time, the oven really does need to be pre-heated, or else the stuff won’t cook quick enough and you’ll have a soggy mess to clean up and we all know how bad burnt egg smells.
- My oven has electrical heating elements on the top and bottom, so you’ll need to place the tray in a place that allows the egg to cook and yet doesn’t burn the bread.
- Check if the egg is done by putting in a skewer or knife or something. It should come out fairly clean, and not gooey.
- When it’s nearly done, pop in a slice of cheese and let that melt too.
Take it out when done and cut into pie style slices and serve with tomato ketchup or hot sauce or whatever – it tastes nice.
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