This rich, eggy, cheesy sandwich loaf was one of my Mother’s specialties and growing up was the most requested meal for my twin sister, Cathy and my birthday. On birthdays we always got to choose the supper, but never a choice on dessert…Angel Food Cake it was, and there never were any complaints! I have researched extensively, but cannot find a recipe online that matches exactly.
Possibly this was my Mom’s original. The recipe I have from her, written on an index card by hand, has no measurements for the ingredients. I am guessing that she made this so many times that she didn’t need to measure. As I was making it, I realized I have never made this recipe before, which is amazing as it is one of my all-time favorites. So, I guessed on measurements and was pleased with the outcome.
I almost chose not to blog this today as the photos are weak. I was having my good friends Bonnie Ungerecht and Joyce Prim over for lunch and I got busy putting the luncheon together and just forgot to take photos. I served the Egg Loaf with a thick and luscious Tomato Bisque and Cheese-stick curls (both to be blogged soon!). Dessert was the traditional Peppermint Stick Ice cream I make every Christmas, as it is my husband, Jerry’s favorite.
Despite the lack of photos I decided to move forward, as this dish would make a fabulous New Year’s Day breakfast or addition to New Year’s Brunch. I did serve the leftovers, sliced, heated and topped with an over-easy egg. Yum!
The ingredients are simple and you most likely have them in your pantry and fridge already. Eggs, cheddar cheese, olives, Worcestershire, garlic, onion, butter, mayo, milk and salt and pepper. You may have to run to the store for a loaf of French Bread unless you decide to make it yourself!
I like to get all my ingredients organized and ready to add, so slice olives, mince garlic, finely dice onion, grate cheese, melt butter, assemble spices, and you are ready to go!
It sounds unlikely to pull the insides out of the French loaf and add to the mixture, but it really works well!
Don’t chop the eggs too finely as you want to taste whole pieces of egg once mixed with the other ingredients.
I boiled the eggs the day before the luncheon and also grated the cheese for both the Cheese Stick Twirls and the French Egg Loaf so that helped to pull it together more quickly.
The only measurement my Mom listed on her recipe card were the number of eggs. She suggested 4 to 6 depending on the size of your French Bread. I chose 8 eggs as this was a very large loaf.
Once you have pulled the inside of the loaf out in little chunks, mix all ingredients together.
It’s almost magical how the bread pieces get totally absorbed into the filling.
Stir well to combine. Stuff back into the loaf. Top liberally with melted butter and more grated cheddar cheese and a little more minced garlic. Wrap tightly in foil and bake in a 350 degree oven for 45 minutes.
So easy and so delicious!
TOMORROW IS CHRISTMAS DAY.
WISHING YOU ALL THE HAPPIEST AND MERRIEST!
Mom's French Bread Egg Loaf
Rich, cheesy and very satisfying. Easy to put together and a real crowd pleaser!
- 1 Loaf French Bread Either store-bought or home-made.
- 8 Eggs, hard boiled More or less depending on the size of your French Bread.
- 1/3 cup Green olives, sliced
- 1 tsp. Worcestershire sauce
- 1/4 cup Onion, minced
- 1 Lge. Garlic clove, minced About 1 Tbsp. A little more for topping before baking.
- 3/4 cup Mayonnaise
- 2 Tbsp. Milk
- 1 1/2 cup Cheddar Cheese, grated More for topping before baking.
- 2 Tbsp. Butter, melted
- Salt/Pepper to taste
Hard boil the eggs. Cool. Peel and roughly chop into a large bowl. This can be done a day ahead.
Carefully slice down the middle of the French Bread Loaf being careful not to slice all the way through.
Using your hands, pull out the soft cavity. Combine the bread you have removed with the chopped eggs. Add 1 1/2 cups grated cheese, 1/3 cup sliced green olives, 1 tsp. Worcestershire sauce, minced onion and garlic, 3/4 cup mayonnaise, 2 Tbsp. milk, salt and pepper. Stir together until well combined.
Stuff this mixture back into the bread. Press together to close. Generously butter the top of the bread with the 2 Tbsp. of melted butter. Sprinkle with a little more minced garlic, and a bit more grated cheese. Wrap tightly in aluminum foil and bake in a 350 degree oven for 45-50 minutes.
This is one of those simple, old-fashioned recipes that is so good just as it is. Over the years I have attempted to modify my Mom's recipes (shallots instead of onion; gruyere rather than cheddar; garlic where it doesn't belong) and they never come out as well. I hope you enjoy as much as we have for many years!!