This past weekend I brought a few skeptics down the Jersey Shore. Many of my friends have only driven through New Jersey and bought into the crap spoken about this lovely state. Or believe what they saw from Snookie and crew on MTV.
But through our overwhelming intake of Jersey-style Italian food, I think I may have turned them into lifelong defenders of Jerz.
Speaking of food, with the pounds of pasta and side salads and creamy crab ravioli, we accumulated a ton of leftovers. Dedicating our fridge space to beer, I figured out a way to feed us all breakfast and get rid of the 4 rolls of garlic bread we still had from the night before.
Garlic Bread and Feta Egg Bake
Egg bakes are perfect for feeding a ton of people and anything can be thrown in, as demonstrated by my collection of baked egg dishes. [See here and here.] But this one was just straight awesome and didn’t need much additional seasoning because of the flavorful bread.
I cubed the garlic bread leftovers from Uncle Gino’s in Ventnor. Placed them in a buttered oven-proof dish and then poured over a mixture of eggs, crumbled feta, a few splashes of half and half (don’t make the coffee drinkers mad!) and salt and pepper. Let the bread soak in the liquid for 10-15 minutes before baking uncovered at 375 for about 30 minutes.