Savory Breakfast Cake – Yes Please!

In the savory vs. sweet battle, savory always reigns supreme for me, but is this decision never harder than at brunch.  Do you order the poached eggs, with extra crispy bacon and hash brown crisps?  Or go for a ricotta French toast covered with strawberries and drizzled with maple syrup?  Eggs it is 9 times out of 10.

Recently The Kitchn posted Roundup of 10 Hot Breakfasts For Cold and Busy Mornings.  I’m always on a lookout for something to switch up what can be a fairly dull routine of eggs, toast, cereal, oatmeal, cream of wheat, and yogurt.  There’s more to breakfast for a working gal than this!  And here’s where the Roundup comes in to spice up your morning offerings.

My breakfast of choice (and lunch supplement) for the past few days has been the Zucchini and Olive Breakfast Cake.  At first I was a little weirded out by the combination – zucchini, olives, goat cheese, olive oil, but what the hey?  It sounded delicious, and I’ve always wanted to bake with zucchini.  It was amazing.   Unfortunately no photos, and I’ve scarfed it all up already, so there won’t be any photos until next time, but below is from The Kitchn (recipe modified from the original New York Times post with ham and gruyere).  Try it slightly toasted/heated up with ricotta.  Yes, another way to incorporate ricotta into my diet.  Enjoy!

Sidenote: my version came out with a little more of a greenish tinge, I substituted milk for ricotta, and I also added more Kalamata olives.  Delish!

The Kitchn Recipe: Zucchini and Olive Breakfast Cake, French Style


~ by drywoodburstingintoflame on November 9, 2010.

2 Responses to “Savory Breakfast Cake – Yes Please!”

  1. Like the idea!! you should make it again, say, in three weeks time;)

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