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Recipe: Breakfast Bread

This Week’s Conversation Starter: What do you need in your life that you haven’t taken the steps or had the courage to ask for?


Serves 4

This bread is a classic combination of flavors packed in a slightly more utilitarian form and is perfect for any meal of the day or as an appetizer before dinner. You could certainly expand on the ingredients here — asparagus, mushrooms, and tomatoes would all work quite well. For transport, cut the bread into squares or simply bring along the pan.

1 ¼ teaspoon active dry yeast
1 teaspoon sugar
2/3 cup warm water (105 degrees F)
1 ¾ cups all-purpose flour, plus extra for dusting
1 tablespoon milk powder
1 ½ teaspoons salt, plus extra for seasoning
2 tablespoons olive oil, plus extra for the bowl and drizzling
4 strips bacon
4 to 6 large eggs
Freshly ground black pepper
¼ red onion, chopped into large pieces
1 cup shredded Gruyere cheese
Leaves from 3 sprigs fresh thyme
½ bunch fresh chives, chopped, for garnish

Combine the yeast, sugar, and warm water in a small bowl, and set aside in a warm place for 5 minutes, until bubbles form.

Combine the flour, milk powder, and salt in a large bowl. Add the yeast mixture and the olive oil. Knead in the bowl for 5 minutes. Transfer to an oiled bowl, cover, and allow to rest in a warm place for 1 to 1 ½ hours, until the dough has doubled in size.

Preheat the oven to 425 degrees F. Line a 9 x 12-inch baking dish with parchment paper.

Heat a skillet over medium-high heat, add the bacon, and cook for about 1 minute on each side, until partially cooked. Set aside.

Roll the dough out on a floured surface and then transfer it to the prepared baking dish, stretching it to fit into the corners. Make four to size indentations in the dough, and crack an egg into each one. Season each egg with salt and pepper to taste. Arrange the onion pieces and bacon strips over the bread. Sprinkle with cheese and thyme leaves.

Bake for 20 to 25 minutes, until the top is golden brown, the bacon is crisp, and the egg whites are set. Top with the chives.

Karen Mordechai/Sunday Suppers is a community-based food and design brand located in New York City and Los Angeles. Through the art of gathering and community, Sunday Suppers has created a space where design, tradition and food converge.The concept centers on simplicity and a love of food. Through shared meals and the act of cooking communally we celebrate the traditions of food and gathering. 

Sobremesa is the next phase of Sunday Suppers — sharing simplicity and a love of food across the globe. Dinners are held four times a year around the globe and anyone can partake. A portion of the proceeds from each dinner will go to The Hunger Project, a global program based on an innovative, holistic approach, which empowers women and men living in rural villages to become the agents of their own development and make sustainable progress in overcoming hunger and poverty. To find a dinner in your city or apply to host, check out our website and follow #sobremesabysundaysuppers