Steffen's Dinners - Recipes and Photos

Printer-friendly versionPDF version

A flavorful casserole dish that is relatively simple to prepare and very versatile. It makes a nice standalone dinner but is also very good as a side dish for meats and vegetables.

Ingredients

• 1 onion, chopped
• 2 tbsp olive oil
• 3 cloves garlic, chopped
• 1 tsp dried thyme
• 2 tsp dried sage
• 1 tsp cayenne pepper or coarsely ground dried chili peppers
• ½ cup / 120ml dry white wine
• 1 large can (840ml) diced tomatoes with juice
• ½ lb / 225g bread, cut into 1in / 2.5cm cubes
• 6 eggs
• 1 cup / 240ml whipping cream
• 3 tbsp chopped parsley
• 4oz / 120g goat cheese, crumbled
• 1/4 cup freshly ground Parmesan cheese

Preparation

1. Whisk together whipping cream and eggs. Stir in chopped parsley. Reserve.
2. Preheat oven to 450°F / 230°C.
3. Set oven-proof saute pan over medium-high heat. Add olive oil and onions. Cook until lightly browned.
4. Add garlic, thyme, sage, and chili or cayenne pepper. Cook for another minute or two.
5. Add white wine and tomatoes with their juice. Bring to a light boil, reduce for ca. 10 minutes or until the sauce has thickened a bit. Stir frequently.
6. Remove from heat. Stir in bread cubes. Cover with crumbled goat cheese and pour the egg-cream mixture over it.
7. Top with Parmesan cheese.
8. Bake until the egg has set and top turns golden brown, ca. 20-25 minutes.
9. Let rest for 5-10 minutes before serving.

Preparation time ca. 60-90 minutes