Wednesday, September 16, 2009

Inspired Week of Cooking - Day 4 - EggCentric Olive Bread

Today, for breakfast, my daughter, Corina and hubby, Enrique went for a hike at Runyon Canyon, with Delilah, part chow, and a very sweet dog. They were gone for more than an hour.

I decided to surprise them with a homemade breakfast, after all, my hubby had a busy day ahead of him, teaching for over six hours and my daughter had a full day of classes for her law school. So, I looked at what I have. The saying goes that the test of a good cook is how she uses the available ingredients and most recipes are stumbled upon by mistake or accidents. Well, for me, it is not by accident or mistake, it is by intention. My inntention is to memorialize my choice recipes for my children, and for them to refer to, even in my absence.

Hopefully, I succeed to entice others to eat organically. It really makes sense to me as my palate is so satisfied, am not munching at all, and I do not get hungry until after four hours.

Eggs-Centric Olive Bread

4 Hollowed out Slices of Olive Bread from La Maison du Pain
Olive Oil
4 Eggs
Parmesan Cheese Shavings
Pesto dill Spread
Parsley snips

Spray cookie tray with olive oil. Spread the slices of hollowed-out olive bread. Break open the eggs in the center of each slice of bread. Drizzle lightly with olive oil. Spread pesto dill on the surfaces of the bread. Bake in a preheated oven at 375 F for 11 minutes. Keep an eye on the egg, sometimes it cooks for less, depending on the size of the egg and the temperature of the oven. Remove from the oven and serve on a platter. Top with shavings of parmesan cheese and decorate with parsley snips. Toast the hollowed out pieces and serve with slices of nectarines and the P-8 or P-10 juice. I provided the juice recipe in an earlier blog post. Okay, this is a hearty breakfast, it keeps you full for at least four hours. Happy walking!!


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