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The Morning-After Breakfast - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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The Morning-After Breakfast

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  • The Morning-After Breakfast

    After a big night of pizza and (too much) wine on Saturday my wife and I came up with this for breakfast on Sunday morning.

    We first fried off some leftover pepperoni until it was crispy and then added some smoked paprika and a bit of ground cumin and dry fried for a minute or so.

    Then we added the left over passata and other left over toppings like capsicum, mushrooms, roast eggplant etc which had been finely diced. The pan was returned to the heat for a few minutes to warm everything up.

    Then I made a few indentations in the mixture and cracked an egg (we have home grown eggs) into each indentation. Then we added some left over boccanchini and sprinkled some chopped chives (also left overs) over the top.

    I put the pan back in the oven with the door opened and removed when the egg whites were set.

    Not only is this a fantastic breakfast, it is a great use of the left over pizza toppings from the night before.

    Sharkey.

    I love cooking with wine. Sometimes I even put it in the food.

    My Build - Between a rock and a hard place
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