We like to have a warm breakfast Saturday mornings, and here’s something we invented recently. I used a tart pan (thanks, Grammy!) and lined it with croissant dough (refrigerated Pillsbury off-brand). I baked it for a few minutes, mixing some eggs in the mean time with a touch of Mexican vanilla. I put the eggs in the crust, sprinkled cheese and pieces of sausage on top, and popped it in the oven. For Joe, any good breakfast is served with gravy and this was no exception.
We’re growing Roma tomatoes in the garden this summer, so I’ve been trying to find creative ways of using them. One night we had a frozen lasagna and this bread, which Joe has named faux-caccia. I let regular white bread dough rise in the fridge overnight (in little balls so it pulls apart easily), covered it with olive oil, and baked it for a while. Then I added sliced-up Roma tomatoes and rosemary (both from our garden), and popped it in back in the oven for a few minutes. It was yummy!