Prepare to indulge in a culinary masterpiece designed to elevate your mornings and ignite your taste buds. Egg, Muenster Cheese, and Chive Breakfast Loaf with Roasted Red Pepper Sauce combines the art of roasting with the rich creaminess of Muenster cheese and the aromatic freshness of chives. This symphony of flavors is served alongside a homemade roasted red pepper sauce that adds a smoky and sweet dimension to every bite.
Our journey commences with the art of roasting red bell peppers to perfection. Hand-selected, vibrant red peppers are halved lengthwise, their seeds and membranes delicately removed. These peppers are then gently flattened to ensure even roasting. Placed cut-side down on a baking sheet beneath the broiler’s intense heat, they undergo a transformation. The skin blisters and chars, releasing intoxicating smoky and sweet aromas into the air. In just about 10 minutes, the peppers emerge with beautifully blistered skin, ready to impart their essence to the dish.
After roasting, the red pepper halves are transferred to a sealed container, where they undergo a steam and peel ritual. Steam envelops the peppers, causing their charred skin to loosen effortlessly. After approximately 10 minutes, the skin peels away, revealing the tender and smoky flesh beneath. These roasted red peppers are then finely chopped, prepared to become the focal point of our sauce.
Simultaneously, we embark on crafting the breakfast loaf. In a mixing bowl, ten large eggs are whisked with a cup of heavy cream, creating a luxuriously velvety base. To this mixture, we introduce 1 1/2 cups of grated Muenster cheese, which is renowned for its mild and creamy character. Chopped fresh chives join the ensemble, infusing the mixture with a subtle, yet delightful, onion-like essence. A pinch of salt and ground black pepper elevates the symphony of flavors, resulting in a harmonious composition.
Our prepared egg and cheese mixture gently cascades into a standard loaf pan, where it takes shape, eagerly awaiting the arrival of the roasted red pepper sauce that will elevate it to new culinary heights. It’s slowly baked at 350° until the eggs are set.
In a saucepan, minced garlic meets extra virgin olive oil, and an aromatic sauté ensues, awakening the senses. Chopped roasted red peppers join the dance, their smokiness intertwining with the savory essence of garlic. The mixture is masterfully transformed into a velvety sauce with a pinch of balsamic vinegar. The sauce is then blended to a silky smoothness, offering a balance of sweet, smoky, and savory notes that captivate the palate.
As the breakfast loaf emerges from the oven, its golden-brown crown beckons with warmth and promise. After a brief cooling interlude, it is time to slice and serve. Each portion is adorned with a generous drizzle of the homemade roasted red pepper sauce. This crimson colored sauced glistens, inviting your senses on a journey of flavors. For those seeking an extra flourish, a shower of chopped chives, a sprinkle of grated cheese, or a dash of hot sauce can be added as a garnish.
Each bite of our Egg, Muenster Cheese, and Chive Breakfast Loaf with Roasted Red Pepper Sauce is a morning revelation. The egg-based loaf, light and fluffy, embraces your palate while the roasted red pepper sauce infuses it with smoky sweetness and a hint of garlic. Creamy Muenster cheese adds a rich and satisfying depth, and the fresh chives provide a delicate yet delightful contrast. It is a symphony of morning delights, a savory creation that welcomes the day with open arms.
It’s a breakfast experience that transforms your kitchen into a haven of flavor and aroma, inviting you to savor every bite. Rise and shine to a breakfast that promises to make your mornings brighter and your taste buds sing.
Egg, Muenster Cheese, and Chive Breakfast Loaf with Roasted Red Pepper Sauce
4
servings30
minutes1
hour1
hour30
minutesEgg, Muenster Cheese, and Chive Breakfast Loaf is enriched with fluffy eggs, creamy Muenster cheese, and aromatic chives, served alongside a homemade roasted red pepper sauce for a harmonious balance of flavors.
Ingredients
- For the Breakfast Loaf
10 large eggs
1 cup heavy cream
1 1/2 cups muenster cheese, grated
1/2 cup chives, chopped
to taste, salt and ground black pepper
for greasing, unsalted butter
- For the Roasted Red Pepper Sauce
2 red bell peppers
2 cloves of garlic, minced
1 teaspoon balsamic vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon paprika
to taste, salt and ground black pepper
Directions
- Preheat the Broiler:
Adjust your oven rack to the highest position, directly under the broiler. Preheat the broiler. - Prepare the Red Peppers:
Wash and dry the red bell peppers. Cut each pepper in half lengthwise and remove the seeds and membranes. Lay the pepper halves, cut side down on a baking sheet. Place the baking sheet with the peppers under the broiler. Keep a close eye on them, as they can roast quickly. The skin will blister and char within about 10 minutes. - Peel and Chop:
Once the skin of the peppers is charred, carefully remove the baking sheet from the oven. Immediately transfer the hot roasted red pepper halves to a sealed container. Seal the container and let the peppers steam for about 10 minutes. This will make it easier to peel off the skin.
Peel the skin off the pepper halves. It should come off easily. Chop the roasted peppers into small pieces, and they are now ready for the sauce. - Reduce Oven Temperature:
Turn your oven temperature down to 350°F. Grease a standard loaf pan with butter. - Prepare the Egg Mixture:
In a mixing bowl, whisk together the 10 eggs and heavy cream until well combined. Stir in the grated Muenster cheese and the chopped chives. Season the mixture with salt and ground black pepper to taste. - Bake the Breakfast Loaf:
Pour the egg and cheese mixture directly into the greased loaf pan. Place the loaf pan in the preheated oven and bake for approximately 45 minutes, until the eggs are set and the top is golden brown. The cooking time may vary slightly depending on your oven, so keep an eye on it. - Prepare the Red Pepper Sauce:
In a saucepan, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant. Add the chopped roasted red peppers and balsamic vinegar to the saucepan and cook for another 3-5 minutes, allowing the flavors to meld. Transfer the mixture to a blender or food processor, and blend until smooth. Season with paprika and salt and ground pepper to taste. If the sauce is too thick, you can add a little water or chicken broth to reach your desired consistency. - Serve:
Once the breakfast loaf is cooked through and has a golden hue, remove it from the oven. Allow it to cool for a few minutes before slicing and serving. Serve each slice of the Egg, Muenster Cheese, and Chive Breakfast Loaf with a generous drizzle of the homemade roasted red pepper sauce.