I made some of Hannah's focaccia bread yesterday. It was so good. We had it with soup, and it just hit the spot. Well, this morning I was staring at the left overs and wondering what I could do with them. I knew if I didn't figure out something then I'd end up throwing it out, and I hate doing that. So there's croutons. Day old bread make great croutons...but I wasn't feeling it. So then I remembered seeing a friend on Instagram post a picture of Savory Bread Pudding...it looked so good. So I started thinking...and looking around my kitchen...with some running around the train table, and chasing kids in between and that's when it hit me: tomatillos. They are in season and they are beautiful! I had a little over 3 lbs sitting in the fridge so I whipped those bad boys out, removed the thin skin layer off of a few and started sautéing them with onions, garlic, cilantro, jalapeño, and some other green pepper thing I bought (I thought it was a poblano pepper, but it was a lot spicier than the poblanos I've had in the past..). Needless to say, this turned into a much more delicious dish than I ever dreamed it'd be!
For 4 small ramekins
What you will need:
2-3 fresh tomatillos, quartered and then cut each quartered piece in half.
1/4 cup chopped onion
1 garlic clove, minced
small handful of cilantro
1/2- 1 poblano (or jalapeño) pepper, sliced (use decide how spicy you'd like it)
1/2 cup fresh kale, chopped
1 cup milk
1/2 cup monterey jack cheese
1/4 cup queso fresco cheese
3 1/2 cups day old focaccia bread, or french bread, cut up in cubes
What you will do:
Preheat oven to 400.
In a small skillet, sautee tomatillos, onions, garlic and pepper on medium heat. Once softened add garlic and stir. Cook garlic for another minute or so and then add the cilantro and chopped kale, stir and then turn off the heat. Leave pan on cook top.
In a small mixing bowl crack in the eggs and whisk, add the milk and mix. Throw a little salt and pepper in. Set aside.
Place 4 ramekins on a parchment lined cookie sheet and fill with cubed bread. Next take the grated monterey jack cheese and stuff in-between the bread cubes, reserving a little to sprinkle on top in a bit. Next take your egg mixture and pour into ramekins, dividing it between the 4 ramekins. Now take your tomatillo mixture off the stove and carefully spoon it into crevices between bread and cheese and egg (yum). Sprinkle reserved monterrey jack cheese and queso fresco on top and carefully place in oven. Set timer for 20 minutes but check back in 15 to make sure nothing is burning. You want the egg to be cooked, the cheese to be melted and near bubbling and the tops of the bread to be browning.
Remove from oven and serve immediately with green salsa and more queso fresco.