We hit Truly Med and my boss and I split a lamb Shawarma. A single shawarma is too big for one person to eat, so splitting it gave us each the right amount. Them to keep the kids happy at home, I bought a pint of their humus, which is to die for.
Truly Mediterranean is located on the corner of 16th and Valencia in San Francisco.
Here’s the secret:
1 Muffin pan
12 Slices of bread (use your favorite)
12 Slices of Bacon (pre-cooked)
12 Eggs
1/4 cup melted butter
Pre- Heat Oven to 400 Degrees
1. Spray the muffin tin with cooking spray.
2. Take the bread and cut off all the crust.
3. Flatten the bread with a rolling pin.
4. Spread melted butter on one side of the bread and place the butter side down in one of the muffin holes. If it tears, just squeeze it back together.
5. Break 1 slice of bacon in half and place both inside of the bread in the tin
6. Crack egg and put over the slice of bread.
7. Season with salt and pepper.
8. Place the muffin tin into the oven.
Bake for about 15 minutes or so.
Enojy!
Here is the recipe:
Ingredients:
6 thick slice of French bread (or homemade pumpkin bread)
2 eggs
1/2 cup milk
pinch of salt
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp allspice
butter for frying
maple syrup?
And of course you can find more great stuff here
This is one of my more favorite food blogs.
She makes good man food (different than man-boobs….) Here is her recipe for Olive Cheese Bread….Tell me you don’t want to make this tonight!
Olive Cheese Bread
1 regular can whole black (ripe) olives
1 6-oz jar pimiento-stuffed olives
2 green onions
¾ pound Monterey Jack cheese
½ cup real mayonnaise
1 stick butter, softened
1 loaf French bread
Roughly chop black and green olives. Slice green onions and give them a rough chop. Combine green onions and olives with the softened butter, ½ cup mayonnaise, and grated Monterey jack cheese. Mix thoroughly. Slice French bread in half lengthwise, then spread mixture evenly over the halves.
Bake at 325 degrees for 25 minutes, or until thoroughly melted and starting to turn light brown and bubbly. Cut into diagonal slices and serve with salad, with soup, with spaghetti, or as a yummy appetizer.
Make-ahead tips: You can make the cheese mixture up to two days ahead of time and store in the fridge. Or, you can spread the mixture on the bread and freeze the bread, unbaked, for several months.
Enjoy!
Pioneer Woman
www.thepioneerwomancooks.com
www.thepioneerwoman.com
