Beer for Breakfast

I was browsing the wonderful recipes over at Brown Eyed Baker, hunting for something delicious to bake, when I came across this very intriguing recipe for Three Cheese Beer Bread, yum. Apparently beer bread is a fairly known baked item, but I had never heard of such a wonderful thing. I love cooking with beer, so I gathered the ingredients and planned on making it one lazy Sunday. Then I woke up at 5:30 in the morning and could not fall back asleep, at that point mad at my pre-dawn internal alarm clock, I decided I deserved a most decadent and delicious breakfast, enter a wonderful veggie and cheese omelet, thick sliced bacon, and cheesy beer bread.



Veggie and Cheese Omelet:
3 egg white (or whole eggs if you prefer)
1 small jalapeño, diced (from my garden, on the milder side, optional)
1 small to medium tomato (also from the garden)
1 cup swiss chard
1 tbsp of sour cream
small handful of fresh chives
1/4 cup shredded Gruyère cheese
salt, pepper

Heat a small skillet or omelet pan over medium-high heat, use butter, oil or PAM to coat the pan if not non stick. Put the chard and jalapeño in the pan and allow to cook for a few minutes. Meanwhile beat the egg whites (or eggs) with the sour cream (the secret to fluffy omelets). Add the tomatoes and chives to the pan, salt and pepper to taste. Pour the egg mixture over the veggies. Cook until it is almost set in the middle, then cover with half the cheese. Flip in half and top with the remaining cheese. Serve and Enjoy.



Cheesy Beer Bread:

3 1/4 of cups flour
1 tbsp baking powder
1 tsp salt
1/2 tsp black pepper
1 tsp red pepper flakes (optional, or to taste)
1 tsp dry mustard
1 tbsp of oregano
1 small handful of fresh chopped chives
1 cup of low fat plain yogurt
1 cups beer
1/4 cup of tomato juice
1 tbsp Worcestershire sauce
1 eggs
1 cup of Gruyère cheese, shredded (this one I had to grate myself)
1/2 cup of Parmesan cheese, shredded
1/2 cup of Pecorino Romano cheese, shredded
1 cup of cheddar cheese, shredded

Pre-heat the oven to 350 degrees. In a large bowl, stir flour, baking powder, salt, mustard, pepper, red pepper flakes, and chives. Toss in 1/2 cup of the Gruyère and cheddar cheese, and 1/4 cup of the Parmesan and Pecorino cheese. Stir so all the cheese is coated with flour. Whisk together the yogurt, beer, juice, Worcestershire, and egg in a small bowl until fully combined. Add to the flour mixture and stir together until just combined. The dough should be sticky and fluffy. Pour dough into a 9 inch by 5 inch greased loaf pan. Use the back of a spoon to smooth dough. Top with the remaining cheese. Bake for 45-50 minutes until a knife inserted in the center comes out clean. Let cool 5-10 minutes before removing from the pan. Serve hot, cool or toast (it was especially delicious the next day toasted).

(adapted from Brown Eyed Baker)

Happy Eating