Courier Cookbook

Brunch Egg Dishes

This week, Courier Cookbook brings you two never-fail brunch egg dishes that are ebay to make and delicious.

SHAKSHUKA

Submitted by Catherine Marylander

"People love brunch! This is a delicious, spicy brunch dish that never disappoints."

Ingredients:

2 tablespoons olive oil

1 medium onion, thinly sliced

1 red bell pepper, thinly sliced

4 garlic cloves, finely chopped

2 teaspoon paprika

2 teaspoon cumin

1 teaspoon chili powder

1 (28-ounce can) whole peeled tomatoes

6 large eggs

salt and pepper, to taste

1 bunch cilantro, chopped

crumbled feta (optional)

Directions:

Preheat oven to 400 degrees

1. In a deep oven safe large pan, saute sliced onion and bell pepper until softened (5-6 minutes).

2. Add paprika, cumin, chili powder, and saute for about 1 minute.

3. Roughly chop whole peeled tomatoes. Add tomatoes and liquid into pan. Season with salt and pepper.

4. Stir to combine and simmer for about 5 minutes.

5. Using a spoon, create six pockets in the sauce. Add 1 egg into each pocket. Season with salt and pepper.

6. Bake in the oven until egg whites are set and yolks are slightly runny, or as desired. (~10 minutes)

7. Top with feta and cilantro.

Serve!

FRENCH TOAST CASSEROLE

Submitted by Laurie Fisher

Adapted from New York Times Cooking

"Delicious and easy to make."

Ingredients:

For the Casserole:

1 tablespoon unsalted butter

10 cups (1-inch) cubed bread, from a large loaf of day-old French bread or challah bread

2 cups whole milk

6 large eggs

¼ cup lightly packed light brown sugar

1½ teaspoons vanilla extract

1 teaspoon ground cinnamon

1 teaspoon kosher salt

For the Topping:

4 tablespoons melted unsalted butter

½ cup lightly packed light brown sugar

½ teaspoon ground cinnamon

Pinch of kosher salt

Fresh berries, confectioners' sugar, maple syrup, lemon curd, raspberry sauce, and/or toasted chopped nuts, for serving (optional)

Directions:

1. Grease a 9x13-inch baking dish with the butter, then place the bread cubes in the pan and spread them into an even layer.

2. In a medium bowl or large measuring cup, combine the milk, eggs, brown sugar, vanilla, cinnamon and salt. Whisk until smooth. Pour the egg mixture over the bread and press gently. Set aside, covered, for at least 30 minutes at room temperature, or up to 12 hours in the refrigerator.

3. Heat the oven to 400 degrees and let the casserole sit at room temperature while the oven heats.

4. Meanwhile, make the topping: In a small bowl, mix the butter, brown sugar, cinnamon and salt with a fork until smooth. Dollop the mixture all over the casserole, then gently spread it until the entire surface is covered. (If preparing the casserole the day prior to baking, don't add the topping until just before it goes into the oven.)

4. Bake, uncovered, until puffed and golden brown, 30 to 35 minutes. Cut into squares, and serve hot. Top as desired.

Next week the Courier Cookbook will focus on gluten-free cakes. So get out your flourless chocolate cake and nut cake recipes and send them to [email protected].