I got us some walnut & raisin breads with herb butter and baked eggs for breakfast today.
The wholemeal bread was my first try but baked egg is something I often do for breakfast or brunch. I really like the combination of spinach, ham and a runny yolk with a touch of cheesy taste.
I have been cooking as normally but they were mainly weekday dinner. Weekday dinner are usually in rush and I am definitely not in a “photo-taking” mood. It just feels really good to be able to do a weekend breakfast again after almost a month in my quiet and bright kitchen. Somewhere I comfortably popped in my ramekins into the oven and rearranged my kitchen stock while waiting for the eggs to be done. Then I placed the bread and eggs on the kitchen top and tuned my camera focus point. *Snap! Snap!* and there you go,
Lightly grease 3 ramekins with butter. Lay two slices of ham to the base and side of each ramekin.
Set microwave to high heat to cook the spinach for 30-40 seconds or until they are wilted. Drain the excess liquid of the cooked spinach. Divide the spinach evenly into 3 ramekins. Preheat the oven to 180C.
Add the cheese on top of the spinach. Crack an egg into each ramekin. Sprinkle with salt and pepper on top.
Bake for 15 minutes or until the egg white has set. For firm yolk, lengthen the baking time for a few minutes.
Remove from the oven and allow to cool down for a minutes or two. Serve hot.
In a large mixing bowl, mix together the flours and sugar. Add the yeast on one side of the bowl and salt on the other side. Make a well in the center and slowly add in the water and oil. Stir the ingredients together to form a firm dough.
Transfer the dough to a lightly floured surface and knead for 10-15 minutes until it reaches a smooth and elastic dough. Press the dough into a square or rectangle (around 0.5-1.0cm in thickness). Spread walnuts and raisins evenly on top and roll it up. Knead for another 2-3 minutes to distribute the nuts and raisins evenly in the bread.
Shape the dough in a round shape. Leave the top surface smooth and the dough end underneath. Cover the dough with cling wrap or kitchen towel. Allow it to rise in somewhere warm and moist until it has doubled in size.
Once it reaches the correct size, make a cross cut in the top of the dough. Baked in a preheated oven at 200C for 35 minutes or until it sounds hollow when tapped on the bottom.
Transfer the bread to a wire rack and allow it to cool down for at least 30 minutes.
I changed the following ingredients in the original recipe: