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May 27, 2010


I'm pretty sure Pete is going to fall in love with this recipe (and you!). I'll let you know.

Oh yum! This looks incredible :)

Nothing wrong with being a salty girl!!!


The flavors are good, but it's hard to get them cooked all the way through on a griddle after soaking so long. I opted to use as shallow a dish as possible (egg mix ~1/4" deep) and soak for about 45 seconds each side.

I feel like a baked version of this dish would be equally awesome and maybe even easier to cook.

Thanks for the recipe!

Derek, the bread soaking is definitely a bit tricky. I have found that even with challahs, the length of time that the bread can soak varies. I'll have to give the baked idea a try.

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