Delicious and unique lunch to make for any special occasion or loved one
| EGGY BREAD: | |
| 5 | Eggs |
| 1/2 cup | (125 mL) Freshly grated Asiago cheese |
| 1/2 cup | (125 mL) Grated Romano cheese |
| 1/2 cup | (125 mL) Milk |
| 1 tbsp | (15 mL) Chopped fresh thyme |
| Pinch cayenne pepper | |
| Salt and pepper | |
| 6 | Slices Villaggio® 100% Whole Wheat Thick Sliced Italian Bread |
| ROASTED RED PEPPER SAUCE: | |
| 4 | Roasted red peppers |
| 1 | Clove garlic |
| 2 tbsp | (30 mL) Mayonnaise |
| 1 tsp | (5 mL) Chopped fresh parsley (optional) |
| Salt and pepper | |
| 2 tsp | (10 mL) Cider vinegar |
| 1/2 tsp | (2 mL) Sugar |
ASIAGO EGGY BREAD:
PREHEAT oven to 425°F (220°C). Line a baking sheet with parchment paper.
WHISK together eggs, cheese, milk, thyme, cayenne, salt and pepper in a 9x13 (3.5 L) rectangular baking dish. Place the slices bread into the egg mixture in a single layer for 2-3 minutes, turning once or twice to coat and allow the egg mixture to be absorbed.
ARRANGE the bread on the prepared baking sheet. Pour the remaining egg mixture over the bread slices. Bake in preheated oven for 10-12 minutes or until eggs are set and cheese is melted.
ROASTED RED PEPPER SAUCE:
PLACE all ingredients in a food processor and blend until smooth. Serve with the Asiago Eggy Bread.
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