Summer Sundays

Sunday mornings are a time for the great big mugs - courtesy of my beautiful sister - along with a great breakfast.  (Although someone else in the house prefers the small mugs that don't get cold so fast. Personally I think these are way cooler as "Sunday Mugs".)



Today we also had "Kitchen Sink Eggs".  I know I should have a better name but "Fancy Eggs" doesn't quite fit either and any other name would probably be too long. Basically they include whatever I have in the fridge at the time, so they may include ham, spinach, asparagus, bacon, goat cheese, focaccia.....you get the picture, everything but the kitchen sink.  I'm using up what I have left from the week's dinners.

I do apologize in advance for the lack of picture.  My stomach took control of the situation and prevented any type of snapshot before consumption.  I can assure you, however, that they looked and tasted amazing. 

FYI - When it comes to cooking, generally I rarely measure anything except baking recipes, but I'll give you the rough estimates. 


Kitchen Sink Eggs

realistically serves 2, but could be enough for 3 or 4 with other food - but let's just be honest.

• 2 thick slices of pancetta, medium dice
• 2 shallots, small dice
• 3 sprigs of thyme
• 8 baby Portabella mushrooms, sliced
• 4 slices of crusty country bread, small cubes
• 4 extra large eggs
• 2 ozs. of asiago or parmesan cheese, grated
• Salt and fresh ground pepper
• butter or olive oil, as needed
• chopped flat-leaf parsley for garnish

Brown the pancetta slowly over medium-low heat until still slightly pink, but beginning to caramelize. Add the diced shallots and continue to brown until translucent.  Add the sliced mushrooms and turn up the heat to medium.  Saute the mushrooms until golden but still firm. If they are too dry you may need to add a pat or two of butter or some olive oil. 


Add the cubed bread and toss all together.  Continue to saute all until the cubes are crispy and golden.  Strip the leaves off the sprigs of thyme and add to the pan, tossing to distribute. 

In a separate bowl, whisk the eggs until a bit frothy. Turn down heat to medium-low and add eggs to pan, allowing them to seep through all the ingredients.  After a few moments begin to stir all ingredients.  Add pepper and salt to taste.  Remove pan from the heat just as eggs begin to set, as they will continue to cook. Sprinkle the grated cheese and parsley over the entire pan and stir to distribute. 

Serve immediately with a side of fruit (strawberries today!)

Notes: These can be made ahead of time and kept warm, covered in a casserole in the oven.  You can also increase the quantities easily.  If I serve this for a group, I add a sprinkle of cheese across the top and allow it to melt.  I like the pan method a bit better than a make-ahead casserole version due to the texture of the bread.  However, I've been know to assemble most of the items the night before  (add some sour cream and cheese to the egg mixture) and popping it in the oven in the morning with a bit more cheese added at the end.  Definitely more casserole-like but still tasty!

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