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Mountain Laurel Inn

Mentone, Alabama

Specialty Recipe

Breakfast in Bread

Ingredients:
1 round sourdough loaf
4 to 6 ounces of sliced ham
One 2.5-ounce can ripe olives
One 4-ounce can mushrooms or 8 ounces fresh mushrooms (sliced and cooked).
1 medium tomato, thinly sliced.
1/3 bell pepper (green, red or yellow), thinly sliced crosswise and slightly sauted.
6 eggs, wet scrambled
3 ounces cheddar cheese, shredded or sliced
3 ounces Monterey Jack Cheese, shredded or sliced.

Preheat oven to 350 degrees F. Cut the top off the loaf of bread; remove any bread from the crust with a spoon; set aside for lid. Remove soft interior of the loaf with a spoon. I try to remove as much of the interior as possible without breaking through the crust. (Save the soft interior bread...it makes excellent bread crumbs).

Begin layering the interior of the loaf. Place the ham in the bottom. Top with bell peppers. Add a layer of Cheddar and Monterey Jack Cheese. Then a layer of hot, slightly wet scrambled eggs. (Note: I use the back of a spoon to push the scrambled eggs into all sections of the loaf). Add the olives. Layer the tomato. Another layer of Cheddar and Monterey Jack. Top with mushrooms. Put on the lid. Double wrap the loaf tightly in heavy foil.

Bake in oven for about 45 minutes. Remove from oven. Set aside for about five minutes to permit to cool slightly. This keeps the cheese from running when you cut the loaf.

Cut the loaf into eight wedges. I use an electric knife as I find it works better. Place the "Breakfast in Bread" on a plate. Garnish with three or four leaves from a scented geranium. Place one or more edible flowers on the top and serve with a flair.

Note: Often, I'm able to buy the loaves frozen and not completely browned. I prefer this, as I then baste the loaf, once thawed, with olive oil and place it in a hot (400-degree) oven for about ten minutes. I can control the "golden brown" crust. It also fills the house with the aroma of fresh baked bread.

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