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Posted by Joseph Rueter on
We went looking for an "egg bake" to use up extra bread. The results were not desirable. Then we remembered to look for "egg souffle" recipes. Meh. Egg "strata?" Viola. We went a little "bread heavy" on this one. :)
Baguette from the very fine Patisserie 46.
From Our Cut Forward Recipes Series Peach Salsa via Emily's Fresh Kitchen ABOUTWe often pair this one with chips. It goes great with pork and...
