Bread can be more than just a sandwich with peanut butter. Thanks to the Blue Ribbon Blogger Challenge, we’re using it in more ways that before.

I’m pretty nervous about this challenge as the other bloggers in the challenge are serious chefs or cooks. This is quite a challenge for a foodie. Bloggers receive a box of ingredients which they need to use to create a specific dish i.e. a starter. The winning recipe and the blogger responsible, stands a chance to win a Yuppiechef voucher. That’s incentive to get my thinking cap on and become a home cook!

I received a box of mystery ingredients and I had one week to create a dish using these ingredients. It’s always fun to be challenged in this way and to think of a new dish using a favourite ingredient. In my Best Thing with Sliced Bread challenge, I have created “Okkers Mozarella Cigar Stack”. It’s elegant yet simple enough for the home cook.

Okkers Mozzarella Cigar Stack

Okkers Mozzarella Cigar Stack – serving suggestion

Okkers Mozzarella Cigar Stack:

Recipe for 2:

Ingredients:

4 slices of Blue Ribbon Toaster White bread – crusts removed
260g grated mozzarella cheese
6 spring onion stalks – chopped finely
100g asparagus
250ml fresh cream
3 eggs
10ml cooking oil
5ml crushed garlic
3ml of smoked paprika
Salt and pepper to taste

Method:
Pre-heat oven grill to 160 degrees.
Roll out bread slices until flat. Lightly brush 1 side of bread with beaten egg.
On non-egg side; Fill with 160g of mozzarella cheese and spring onion.
Roll bread into cigar shape and place on baking tray.
Put into oven.

Cream sauce:
Put 250ml of fresh cream in a pot on medium heat and allow to reduce.
When liquid has reduced to a thicker consistency, add 50g of mozzarella cheese and paprika.

Asparagus:
In a pan, put the oil and garlic and sauté asparagus spears until cooked, but crispy.

Poached egg hack:
Fill a mug or small bowl with water. Carefully crack egg into mug. Cover with plate.
Microwave on high for 1 minutes and 10 seconds or until well cooked.

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Okkers Mozzarella Cigar Stack
 
Prep time
Cook time
Total time
 
A quick & tasty brunch or starter recipe. Crunchy asparagus stalks and soft poached eggs, combined with a creamy mozzarella sauce.
Author:
Recipe type: Starter/Brunch
Serves: 2
Ingredients
  • 4 slices of Blue Ribbon Toaster White bread – crusts removed
  • 260g grated mozzarella cheese
  • 6 spring onion stalks – chopped finely
  • 100g asparagus
  • 250ml fresh cream
  • 3 eggs
  • 10ml cooking oil
  • 5ml crushed garlic
  • 3ml of smoked paprika
  • Salt and pepper to taste
Instructions
  1. Pre-heat oven grill to 160 degrees.
  2. Roll out bread slices until flat. Lightly brush 1 side of bread with beaten egg.
  3. On non-egg side; Fill with 160g of mozzarella cheese and spring onion.
  4. Roll bread into cigar shape and place on baking tray.
  5. Put into oven.
  6. Cream sauce:
  7. Put 250ml of fresh cream in a pot on medium heat and allow to reduce.
  8. When liquid has reduced to a thicker consistency, add 50g of mozzarella cheese and paprika.
  9. Asparagus:
  10. In a pan, put the oil and garlic and sauté asparagus spears until cooked, but crispy.
  11. Poached egg hack:
  12. Fill a mug or small bowl with water. Carefully crack egg into mug. Cover with plate.
  13. Microwave on high for 1 minutes and 10 seconds or until well cooked.