Box of Pullman Loaf Recipe
From the Art of Living According to Joe Beef
Get out of your Sunday morning scrambled egg rut by combining eggs with smoked fish and placing them in a box of buttered bread (if you want to be really decadent, add caviar on top). Sunday. Funday. Decadent day. Not only will you find a delicious new way to use eggs, you'll also have something to do with that bread you let get stale.
Reprinted with permission from The Art of Living According to Joe Beef: A Cookbook of Sorts by Fredéric Morin David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
- Basically, what you are doing here is building a big box of buttered bread, a little home for your eggs. Start by removing a slice about 2 inches (5 cm) thick from the loaf. Cut off the crusts from the slice, then remove its core by cutting a square hole in the middle. Keep in mind that the hole has to be big enough to contain three scrambled eggs and the delicious fish.
- Preheat the oven on a low setting. Melt 1 tablespoon of the butter in a nonstick frying pan—or better, use a breakfast griddle—over low heat and slowly color the box on all sides. Put the box on a plate along with the fish and place the plate in the oven to heat the fish and keep the box warm.
- In a small bowl, whisk together the eggs, cream, and a little salt and pepper. Scramble the eggs over low heat in the remaining butter in the same pan (or a new pan if you used a griddle for the bread). When they are almost set, nonchalantly add the warm pieces of fish. Heat the ensemble through.
- Place the ensemble in the box. Garnish with the crème fraîche, chives, and horseradish. We also find a teaspoon of caviar to be a nice touch.
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