Stuffed bread
When I don't feel like complicated meals or when I've got a large, older loaf of bread, I make this stuffed bread recipe with mushrooms, vegetables, ham, and egg. It's usually a quick lunch or dinner when someone drops by unexpectedly. No complicated techniques or rare ingredients are needed. All you have to do is prepare the filling, stuff the bread, and put it in the oven. It's the kind of recipe that doesn't keep you in the kitchen for long, but it's hearty and filling.
Quick Info
Total time: about 30-35 minutes
Preparation time: 15-20 minutes
Baking time: 10-15 minutes
Servings: 2-3 people (depends on the size of the bread)
Difficulty: easy
Recipe type: main dish or warm snack
Ingredients
1 regular loaf of bread (round or baguette, not too small)
1 handful of mushrooms (about 300 g)
A few green onion stalks
1 handful of frozen Mexican mix (frozen vegetables)
1 slice of cheese (can be telemea or cottage cheese)
2 slices of pressed ham
2 eggs
2 slices of cheese
2 tablespoons of oil
1 tablespoon of tomato paste
A little water
Pepper, Vegeta, and spices to taste
Preparation Steps
1. Wash and slice the mushrooms. Cut the green onions into rounds.
2. Heat two tablespoons of oil in a pan. Add the green onions and let them soften over medium heat for a minute.
3. Add the mushrooms and the Mexican mix (frozen, no need to thaw). Stir occasionally, cooking until the mushrooms and vegetables are soft and the liquid reduces. Finally, season with salt, pepper, and Vegeta to taste.
4. Cut the top off the bread like a lid. Carefully remove the inside without breaking the crust. Place the hollow bread in a baking dish. If you want to prevent sticking, place a sheet of parchment paper underneath.
5. In a small bowl, mix one tablespoon of tomato paste with a little water, pepper, and spices. Use a brush or spoon to coat the inside of the bread with this sauce. This will add flavor and help prevent the crust from drying out in the oven.
6. Cut the ham and cheese into small cubes. Mix them with the vegetables and mushrooms from the pan. The filling should be homogeneous but not too liquid.
7. Stuff the bread with this mixture, leaving about a centimeter to the top edge to prevent overflow.
8. Crack the two eggs directly over the filling, trying to keep the yolk intact if possible.
9. Place the prepared bread in a preheated oven at 180-200°C and bake for 10-15 minutes, until the egg on top is set. If you prefer the egg firmer, you can leave it in a bit longer.
10. Remove the baking dish, immediately place the slices of cheese over the egg and filling, and return it to the oven for another minute to melt the cheese.
11. Serve warm while the bread is still crispy.
Why I Make This Recipe Often
I often make it because it quickly solves a meal with whatever I have in the fridge. It adapts easily, is filling, and is a great way to recycle older bread or leftover vegetables. It never stays aside when the question "what are we eating quickly?" comes up.
Tips and Variations
Tips
- Carefully remove the inside of the bread without breaking the crust.
- To cook the egg evenly, make a small indentation in the filling in the middle.
- If the bread is very fresh or soft, leave it in the oven for 5 minutes before stuffing.
Substitutions
- Green onions can be replaced with finely chopped yellow onions.
- The Mexican mix can be any combination of frozen or fresh vegetables.
- Pressed ham can be swapped with any other type of deli meat or even leftover cooked meat.
- Instead of tomato paste, you can use slightly more concentrated tomato juice.
Variations
- You can add sliced olives, bell peppers, or a bit of corn for a more colorful filling.
- For a more intense flavor, you can add a bit of blue cheese or smoked cheese.
- If you like, you can also use beaten eggs poured over the filling for an omelet-like texture.
Serving Ideas
- Cut into thick slices like a tart and serve with a simple salad of tomatoes or cucumbers.
- It also goes well with pickles, especially in winter.
Frequently Asked Questions
1. What type of bread is best?
Any bread with a thicker crust works well – baguette, country round bread, larger baguette. It’s important that it has enough room for the filling and is not too small.
2. Can I make the recipe with just egg and cheese, without vegetables or ham?
Yes, it can be simplified to just egg and cheese. The filling will be less substantial, but it works if you don’t have other ingredients.
3. How do I know when the eggs on top are cooked?
When the egg white is completely set and the yolk is no longer liquid. If you want the yolk soft, turn off the oven a bit earlier.
4. Can it be prepared in advance and reheated?
It’s best to make and eat it right away. However, if there are leftovers, it can be quickly reheated in the oven, but the bread will dry out a bit.
5. Can I use only mushrooms and vegetables?
Yes, you can omit the ham and cheese if you want a vegan or vegetarian version (use another plant-based cheese if desired).
Nutritional Values
Estimate for one serving (out of 3): approximately 350-400 kcal, 20 g protein, 40 g carbohydrates, 13-16 g fat. Values may vary depending on the type of bread, cheese, and ham. The recipe is quite filling because it contains eggs, vegetables, and cheeses.
Storage and Reheating
Best consumed immediately after coming out of the oven. If there are leftovers, keep in the refrigerator, covered, for a maximum of one day. For reheating, use a conventional oven for a few minutes. In the microwave, the bread becomes too soft. The recipe is not suitable for freezing.
This is the simple and practical way I make this stuffed bread with vegetables, ham, and egg. It doesn't require expensive ingredients or special techniques and quickly solves a hearty meal for everyone at home.
Ingredients: 1 regular bread 1 handful of mushrooms (300 g) a few green onion stalks 1 handful of frozen Mexican mix 1 slice of cheese 2 slices of pressed ham 2 eggs 2 slices of cheese 1 small jar of broth seasoning
