>> Sunday, February 20, 2011
All the nutrition experts tell us that we must eat a good breakfast. That breakfast is the most important meal of the day, that it charges our batteries and it sets the tone for the entire day. I could not agree more, especially when breakfast includes some protein and not only varied sugars. I must admit breakfast makes me as happy as swinging on a swing set in the summer... I love it. For me the ideal breakfast is a fried egg with bacon and white bread... ahem. No, I do not have such a breakfast every day because then I would not fit through my door. Breakfast is a concept I try to instill in my children without really succeeding, even though I always try to sit with them for breakfast, especially on the weekends, when everything goes at a slower pace... Sometimes I make the effort to prepare luscious breakfasts with sausages, waffles, nuts, churros and other delicacies (not all at once...), but it doesn't really work. So today's breakfast is aimed for those that appreciate it the most at my house: yours truly. My kids do not even dare to try a bread with spicy charcuterie, what a sin to stain the bread with red... "looks like blood, Mom. Why don't you leave the bread alone?" Argggg. And they care even less for soft boiled eggs. They don't know what they're missing.
And... I am again hosting a giveaway thanks to CSN Stores! A gift certificate worth $75 to be spent on one of the many online CSN stores will be awarded to one lucky reader. So what do you have to do to enter?
So back to my recipe, this type of stuffed roll is typical of the northern region of Spain, mostly Asturias, though they usually pack whole chorizos inside the breads. These breads are called panes preñaos, which literally means pregnant breads. They are delish. But this time I have used a more Mediterranean charcuterie, a kind typical from the Balearic Islands called sobrasada. Sobrasada is a kind of very soft chorizo, almost a spread, one of the most delicious foods made with pork meat in Spain.
Sobrasada stuffed rolls
I advise you to eat them with a good fried or soft-boiled egg... well, at least that's my preference. And these breads, like any other, can be removed from the oven before they are browned and freezed after letting them cool, of course. To eat them later, take them out of the icebox and bake them straight in the oven for another 10 minutes. And there you have freshly made bread rolls... delicious. Wouldn't you like rolls like these on a quiet Saturday or Sunday morning? And yes, these penguins are egg cosies, courtesy of my sister-in-law P. Aren't they cute?