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Skillet Bread with Baked Beans, Spinach and Eggs
As I type, I have 2 adorable 4 week old kittens crawling all over me.  And a big glass of red wine.  I’m not sure which I’m more excited about, but I digress.
I wanted to make a big Sunday brunch but was out of fresh foods, so I went into the cupboard to delve into the cans I had, and I would definitely make this again.
Ingredients (quick bread):
2 cups of flour (type 00 and wheat)
2 tsp baking powder
2 tsp salt
Water
Olive oil
Get a skillet pretty warm (medium high) and add some olive oil to the bottom so your bread doesn’t burn.
In a bowl, mix the flour, baking powder and salt.  Start adding water, about 1/4 cup at a time, and mixing thoroughly until you have a dough that’s “together” enough to knead.  Knead the dough until smooth, spread into a thin pancake, and then fry on both sides (depending on your pan, this may need to be split into 2).  It tastes a lot like an “American biscuit” and went really well with the dish I made.
Ingredients (skillet breakfast):
1 can of red/kidney beans, rinsed and drained
1 can of whole roma tomatoes
1/4 cup fresh rosemary
1/2 package of frozen spinach, thawed
1 onion, diced
2 eggs
2 tbsp olive oil
Salt and pepper
In a skillet, saute onions in olive oil until translucent.  Add the beans, tomato, and rosemary.  Warm up until it bubbles and season with salt and pepper.  Top with spinach, and then crack 2 eggs into the dish.  Bake for 10 minutes at 200C / 375F or until egg whites are no longer runny.

Skillet Bread with Baked Beans, Spinach and Eggs

As I type, I have 2 adorable 4 week old kittens crawling all over me.  And a big glass of red wine.  I’m not sure which I’m more excited about, but I digress.

I wanted to make a big Sunday brunch but was out of fresh foods, so I went into the cupboard to delve into the cans I had, and I would definitely make this again.

Ingredients (quick bread):

  • 2 cups of flour (type 00 and wheat)
  • 2 tsp baking powder
  • 2 tsp salt
  • Water
  • Olive oil

Get a skillet pretty warm (medium high) and add some olive oil to the bottom so your bread doesn’t burn.

In a bowl, mix the flour, baking powder and salt.  Start adding water, about 1/4 cup at a time, and mixing thoroughly until you have a dough that’s “together” enough to knead.  Knead the dough until smooth, spread into a thin pancake, and then fry on both sides (depending on your pan, this may need to be split into 2).  It tastes a lot like an “American biscuit” and went really well with the dish I made.

Ingredients (skillet breakfast):

  • 1 can of red/kidney beans, rinsed and drained
  • 1 can of whole roma tomatoes
  • 1/4 cup fresh rosemary
  • 1/2 package of frozen spinach, thawed
  • 1 onion, diced
  • 2 eggs
  • 2 tbsp olive oil
  • Salt and pepper

In a skillet, saute onions in olive oil until translucent.  Add the beans, tomato, and rosemary.  Warm up until it bubbles and season with salt and pepper.  Top with spinach, and then crack 2 eggs into the dish.  Bake for 10 minutes at 200C / 375F or until egg whites are no longer runny.

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