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Ingredients

  • Egg Bread
  • 1 tablespoon plus 1 teaspoon Roche Bros. olive oil plus additional for brushing
  • 1 teaspoon instant dry yeast
  • 1 teaspoon kosher salt
  • 1/2 teaspoon granulated sugar
  • 2 cups all-purpose flour plus additional for dusting
  • 4 slices deli-sliced sharp white Cheddar cheese
  • 4 asparagus spears, cut into 1-inch pieces
  • 4 garlic cloves, minced
  • 2 green onions, cut into 1-inch pieces
  • 1/2 cup crumbled feta cheese
  • 2 Roche Bros. large eggs
  • Dip
  • 1/2 cup walnut pieces
  • 6 garlic cloves
  • 1 red bell pepper, seeded and chopped
  • 1 serrano or Fresno chili pepper, chopped
  • 1 cup drained canned diced tomatoes
  • 1 tablespoon Roche Bros. olive oil
  • 1 tablespoon prepared horseradish
  • 1 tablespoon white wine vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt

DIRECTIONS

  1. Prepare Egg Bread: In bowl of stand mixer with whisk attachment, mix oil, yeast, salt, sugar and ½ cup warm water on low speed 3 minutes or until dry ingredients are dissolved. Add flour; mix on medium speed 3 minutes or until smooth dough forms. Brush large bowl with oil; add dough, cover and let stand in warm place 1 hour or until doubled in size.
  2. Preheat oven to 550°; brush 2 rimmed baking pans with oil. Lightly dust sheet of parchment paper with flour; divide dough into 2 equal-sized pieces. On prepared parchment paper, roll out 1 piece of dough into 10-inch circle; transfer to prepared pan. With hands, roll 2 opposite edges of circle toward center to form a boat shape, leaving about 4 x 6-inch oval-shaped opening in center; pinch 2 narrow ends of dough and twist to seal. Repeat with remaining piece of dough; let dough stand 15 minutes.
  3. Brush dough with oil; fill centers with remaining Egg Bread ingredients, except eggs, and bake 15 minutes or until lightly browned. Working with 1 egg at a time, crack egg into cup; pour into center of each Egg Bread, being careful to keep yolk intact. Bake bread 3 minutes or until egg white is cooked through and yolk is soft.
  4. Prepare Dip: In large skillet, toast walnuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool. In food processor, pulse walnuts on high 30 seconds or until coarse crumbs form; transfer to small bowl. In food processor, purée remaining Dip ingredients on high 1 minute or until slightly chunky; transfer to small saucepan and cook over medium heat 10 minutes or until slightly thickened, stirring occasionally. Remove from heat; stir in walnuts. Makes about 2 cups.
  5. Cut each bread into 4 wedges; serve with Dip.

NUTRITION
  • (1 bread wedge, 1/4 cup dip)
  • 307 Calories
  • 16g Fat (5g Saturated)
  • 65mg Cholesterol
  • 689mg Sodium
  • 30g Carbohydrates
  • 3g Fiber
  • 11g Protein

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