Last night I didn’t feel like cooking. Still tired from our holiday travels, I was not in the mood for elaborate culinary experimentation. So, I asked Stan if he’d mind eating eggs for dinner. As I’ve told you before, he’s not really a foodie, so he couldn’t care less what we eat. In theory, this should have meant about 3 minutes of prep work and 5 minutes of cooking.
But no, not if you are me. Because of course, if you are eating eggs, you need toast. And if you are like me, you will not be content to simply toast up some boring sandwich bread. Oh no. You will be tempted to check your “need to try” recipe file for something bread-like to go along with your simple egg dinner. Even if it will add an hour onto your dinner prep/cooking time. Oy. If you are like me, I feel for you. You just can’t help yourself. And neither could I. But it was worth it.
My egg accompaniment of choice was a savory quick bread. Chock full of cheese (shredded and cubed!) and fresh chives, the bread has a rich taste and a fragrant aroma. I used a sharp white cheddar cheese, which was delicious and nicely complimented the delicate flavor of the chives. Next time I make this, and there will be a next time for sure, I might try using thinly sliced green onions along with my cheddar, since I do not usually have chives in my fridge. Either way, I know my simple scrambled egg dinner will thank me for making the extra effort. And just maybe, my non-foodie hubby will thank me too.
Savory Cheddar-Chive Bread
Adapted from Dorie Greenspan
1 3/4 cups all-purpose flour
1 T. baking powder
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Pinch of cayenne pepper
3 large eggs, at room temperature
1/3 cup whole milk, at room temperature
1/3 cup extra-virgin olive oil
3 oz. coarsely grated cheddar cheese
2 oz. cheddar cheese, cut into small cubes
1/2 cup minced chives
Preheat oven to 350 degrees.
In a large mixing bowl, use a whisk to combine flour, baking powder, salt, black pepper, and cayenne pepper.
In another bowl, whisk eggs until they are light and foamy.
Add milk and oil to eggs. Whisk to combine.
Pour the wet ingredients over the dry ingredients and mix gently until just combined. Do not overmix.
Gently stir in the cheese and chives until just combined.
Pour batter into a greased 8x4 or 9x5 loaf pan. Smooth the top.
Bake for 35 to 45 minutes, or until golden and knife inserted in the center comes out clean.
Place pan on a cooling rack and let rest for about 3 minutes. Run a knife or spatula around the edges of the pan and release bread onto the cooling rack. Cool right side up until ready to eat.
The bread tastes best at room temperature, but it can be eaten when it is still slightly warm (you know, if you have eggs waiting for you). Wrapped in plastic wrap, leftovers should keep for a couple of days at room temperature, or you can freeze the bread for up to 2 months.