Blue Ridge Bites: Focaccia Bread

Are you looking for a dinner recipe that’s good enough for a company but doesn’t break the bank? Mary Rappaport of the Virginia Egg Council has the perfect sandwich.

Invite a few friends over to watch a movie or a football game and casually whip up that sandwich during the commercials.

This sandwich can be made with ciabatta rolls or focaccia bread and has a unique “toad in the hole” surprise on top. Mary explains that “toad in the hole” refers to an egg baked in the hole cut into a piece of bread.

“The bread itself is intensely flavorful, and then the layers of cheese, caramelized onions and bacon, layered around a ‘jammy’ egg are just fabulous (in fact, the house will smell great while you prepare) and it’s sure to be an instant hit, with your guests clamoring for the recipe,” Rappaport said. “Serve it with a simple arugula salad and fruit for dessert – easy, delicious, affordable…that’s what I’m talking about!”

Ingredients

  • 1 ½ cups chopped yellow onion

  • 2 tablespoons butter, plus more to spread on bread

  • 1 loaf of Focaccia bread, an 8″ ciabatta segment, or 2 individual ciabatta rolls or an 8×4″ roll

  • 1 cup grated cheese of your choice

  • 4 to 6 slices of bacon, cooked and drained

  • 2 eggs

  1. Melt the butter in a skillet over medium heat, add the onion and cook slowly until the onions caramelize, brown and are translucent. This takes the longest, so get started right away.

  2. Slice the bread, horizontally, and butter the inside of the top and bottom.

  3. Make 2 holes in the top of the focaccia bread (or 1 in each of the ciabatta breads) using a round cookie cutter or a glass.

  4. Place the buttered sides of the bread, warm side down in a hot skillet over medium heat and toast.

  5. Put a small spoonful of butter in each hole in the bread and crack an egg into each. It will take a few minutes for the eggs to cook, sunny side up.

  6. Once grilled, return the stock to the pan: sprinkle with grated cheese, then place the bacon bits and smother everything with the cooked onions.

  7. Garnish with cooked egg focaccia inside. Sprinkle with salt and pepper. Cut the bread into two portions (ciabatta rolls serve one each) and serve with a side salad.

Makes 2 substantial servings

Virginia Egg Board – www.virginiaeggcouncil.org[email protected]

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