Last Friday my husband and I celebrated our 10 year wedding anniversary. As our recent cruise to Vanuatu and New Caledonia was our anniversary present to each other, our anniversary itself was reasonable low key. However on the Saturday morning we got up early and went and had a picnic breakfast in the park we were married in. It was a wonderful morning filled with good food (if I do say so myself) and lots of reminiscing.
Apart the memory box that I created and mentioned before, my favorite creative moment from this outing was my layered Breakfast Picnic Loaf which was my take on a recipe I found during the Christmas holidays. This is the most fantastic recipe and has also been a hit at a recent BBQ we had (although it had different ingredients in it on that occasion) The best bit is you can be super creative and fill it with whatever you love- great way to create a picnic lunch, or breakfast…
Amanda’s Layered Breakfast Picnic Loaf
Serves 8
22cm round cob loaf
4 eggs
8 rashes of bacon
1 cup of baby spinach
6 thinly sliced mushrooms
half an avocado
1. Spray your fry pan with olive oil spray and cook your mushrooms with a little butter and garlic.
2. Cook bacon to your liking under the grill- to allow oil to drain away
3. Remove cooked mushrooms from your pan and fry your eggs (again to your liking)
4. Cut the top quarter off the cob loaf to create a lid. Remove the centre leaving a 2cm thick wall of bread.
5. Spread avocado on the lid of the cob loaf
6. Layer ingredients: spinach, bacon, fried eggs and then mushrooms, then replace lid.
7. Wrap your filled cob in aluminum foil to keep it warm.
8. Arrive at you breakfast picnic destination and slice into eights.
Original Layered Picnic Loaf
Serves 8
1 medium zucchini, thinly sliced length ways
1 large egg plant, thinly sliced length ways
300g of orange sweet potato, peeled, thinly sliced into rounds
22 cm round cob loaf
150g chunky red chilli dip
½ basil leaves
200g roasted capsicum
6 slices of prosciutto
120g bocconcini cheese, thinly sliced
½ cup semi dried tomatoes, chopped
8 slices of thinly sliced mild salami
1. Cook zucchini, sweet potato and eggplant in large fry pan until brown and tender.
2. Cut the top quarter off the cob loaf to create a lid. Remove the centre leaving a 2cm thick wall of bread.
3. Spread dip inside the loaf and on the top quarter
4. Place sweet potato on the base of loaf and top with basil, capsicum, zucchini, proscuitto, bocconcini, semi dried tomatoes, eggplant, and salami. Cover with top.
5. Wrap tightly in plastic wrap and place something heavy on top while refrigerating over night, to compress layers and develop flavours.
6. Pre heat oven to 200 C, unwrap loaf and place on baking tray. Bake for 5-7 minutes or till crusty.
7. Cut in to eight wedges and serve.
Apart the memory box that I created and mentioned before, my favorite creative moment from this outing was my layered Breakfast Picnic Loaf which was my take on a recipe I found during the Christmas holidays. This is the most fantastic recipe and has also been a hit at a recent BBQ we had (although it had different ingredients in it on that occasion) The best bit is you can be super creative and fill it with whatever you love- great way to create a picnic lunch, or breakfast…
Amanda’s Layered Breakfast Picnic Loaf
Serves 8
22cm round cob loaf
4 eggs
8 rashes of bacon
1 cup of baby spinach
6 thinly sliced mushrooms
half an avocado
1. Spray your fry pan with olive oil spray and cook your mushrooms with a little butter and garlic.
2. Cook bacon to your liking under the grill- to allow oil to drain away
3. Remove cooked mushrooms from your pan and fry your eggs (again to your liking)
4. Cut the top quarter off the cob loaf to create a lid. Remove the centre leaving a 2cm thick wall of bread.
5. Spread avocado on the lid of the cob loaf
6. Layer ingredients: spinach, bacon, fried eggs and then mushrooms, then replace lid.
7. Wrap your filled cob in aluminum foil to keep it warm.
8. Arrive at you breakfast picnic destination and slice into eights.
Original Layered Picnic Loaf
Serves 8
1 medium zucchini, thinly sliced length ways
1 large egg plant, thinly sliced length ways
300g of orange sweet potato, peeled, thinly sliced into rounds
22 cm round cob loaf
150g chunky red chilli dip
½ basil leaves
200g roasted capsicum
6 slices of prosciutto
120g bocconcini cheese, thinly sliced
½ cup semi dried tomatoes, chopped
8 slices of thinly sliced mild salami
1. Cook zucchini, sweet potato and eggplant in large fry pan until brown and tender.
2. Cut the top quarter off the cob loaf to create a lid. Remove the centre leaving a 2cm thick wall of bread.
3. Spread dip inside the loaf and on the top quarter
4. Place sweet potato on the base of loaf and top with basil, capsicum, zucchini, proscuitto, bocconcini, semi dried tomatoes, eggplant, and salami. Cover with top.
5. Wrap tightly in plastic wrap and place something heavy on top while refrigerating over night, to compress layers and develop flavours.
6. Pre heat oven to 200 C, unwrap loaf and place on baking tray. Bake for 5-7 minutes or till crusty.
7. Cut in to eight wedges and serve.
