The Perfect Potluck Recipe For Your Next Brunch
Brunch is like a religion to some people. Since catching on in the past couple years, brunching has become like a way of life for some. People will make reservations weeks in advance for the hottest brunch spots in LA and New York City, spending hundreds of dollars on mimosas and omelettes to die for. And while not everyone takes it that far, we can all agree it’s a pretty fabulous addition to our weekend mornings.
One of our favorite ways to do brunch is right at home! You don’t have to risk running into those people from work who you’d rather avoid outside of the office and no super exclusive reservations are required. Just your favorite people and some seriously delicious food. (And hats. Big hats.)
Whether it’s you’re turn to host weekend brunch or you’re going to a friend’s place for a breakfast-style get together, you’re going to need a show-stopping dish for this upcoming weekend. It has to be able to feed a crowd, it has to be indulgently delicious (because that’s what brunch is all about, right?), but it also has to be easy for you to whip up.
For a simple, delicious brunch item that looks fancy but is actually incredibly easy to make, you need to try this bacon and egg focaccia. Bursting with the flavors of fluffy eggs, savory bacon, and melted mozzarella cheese, this high-class brunch item is going to wow your guests! And, best of all, this is a one-pot recipe, so the clean up is as easy as the recipe itself!
What do you think of this classy brunch disj? Will you be making this focaccia for your next potluck brunch? Share your thoughts and your favorite brunch items in the comments section below.
Bacon and Egg Focaccia
- 2 cups self-rising flour
- 1/2 cup grated mozzarella cheese
- 1 1/4 cup of natural, unflavored yogurt
- Sun-dried tomato pesto sauce (or any sauce)
- Diced ham (or any meat)
- Bacon (or any meat)
- 6 eggs
- Cherry tomatoes
- In a bowl, combine your flour, salt, and grated cheese. Mix to combine.
- To make your dough, create a hole in the center of the flour mixture. Fill the center with yogurt to replace your yeast. Mix the flour with your yogurt using a knife, making cutting motions through the mixture until your dough comes together.
- Flour a surface to knead the dough on for a minute or so.
- Roll the dough out until it is roughly a large rectangle; roll to the size of whatever pan you’re using.
- Spray your pan with non-stick baking spray and line with baking paper if desired. Press the dough into the bottom of your baking pan.
- Spread your sauce of choice onto the dough. Sprinkle diced ham and bacon bits (or any meat you desire) over the top of your dish.
- Using a measuring cup, make six indents in your dough. Crack six eggs into that cup and gently pour the eggs out one-by-one, so one egg goes in each indent.
- Finish with another sprinkle of cheese and some halved cherry tomatoes. Stick your pan in the oven at 430 ℉ for 15 minutes or until the eggs are cooked and the focaccia underneath is nice and brown.
- After it’s done, let the dish sit out for five or ten minutes to cool before transferring to a plate to serve.