Egg and Cheese Baked Fondue

10 Jun

First of all, don’t ask me why this is called a “fondue”. It’s got cheese and bread in it, so I guess that’s why, but I don’t really think it qualifies. But either way, it’s darn delicious.

I’ve modified a recipe from my childhood, one that was a favorite of mine. Although I now make it any time of year I feel like it, it’s a dish that conjures up memories of Christmas morning and my mother.

This was one of those “magic” dishes that I remember my mother making. The other was on my birthday, when we’d have a full day down at the beach with firepit barbeque in the evening. The magic part was that she’d pull out cake and ice cream from the cooler—at the end of the day! Mom was awesome! Now that I think about it, my dad probably brought it down when he arrived after he finished work, but I’d love to still think that my mom had some sort of special trick that made it all work. (Dad, if you’re reading this, please don’t burst my balloon!)

Applying the layers.

So, back to this dish. Cue Christmas morning, after my older sisters had tortured me all the night before, making us all sleep in the same bed in case I saw Santa and ruined Christmas. They even made me crawl to the bathroom in case I accidentally looked downstairs and saw the Big Guy. I guess torturing little sisters was a fun pastime—I’ll never know! And ladies, you know you did this. Don’t deny it.

The chorizo layer—this is equally as delicious with the mushrooms!

Finally, Christmas morning arrives and we run downstairs and tear into the gifts—the gifts under the family tree, mind you, as the tree in the front window was only for show, with fake, perfectly wrapped gifts underneath it. Ah, mom….the memories of your obsessive personality. And after the carnage had finished, breakfast would be ready like some sort of magic trick! Mom would have popped this in the oven as we came downstairs, knowing it would be ready after three girls had finished oohing and ahhing over Santa’s deliveries (and teasing her for leaving the price tags on—”Look, mom! Santa shops at K-Mart too!”), and we’d all sit down to a lovely, warming dish.

Topping with the bread-slice “puzzle”.

My dad sent out an email a few months ago, doing some research for an article he was writing, asking us daughters which of mom’s meals we loved, and which we hated. I was shocked to see this dish on the “hated” list, even my dad! Now, granted, this recipe is seriously jazzed up, but I remember loving every minute of this cheesey, gooey pile of yum as a kid. Although, I will say that the original recipe calls for “chipped beef”. Ew. I don’t really remember that part, just the mushrooms.

Because you can make this the day or evening before, it makes a perfect brunch dish—this way you’re not running around scrambling eggs at the last minute, sweating in the kitchen while your guests are drinking bloody Marys and mimosas. With this dish, YOU get to sip also. SCORE!

Vegetarian option: Replace chorizo with Soyrizo or a half-pound of mushrooms, sliced and sautéed with the other vegetables.

Vegan option: Wait for the next Virtual Vegan Potluck, please! It’s going to be my entry. There will need to be some experimentation…

Egg & Cheese Baked Fondue

12 slices white or challah bread
Butter
1 Lb cheddar and Emmental cheese, shredded
½ Lb chorizo, cooked until a little crispy (I always use Mulay’s)
2 cups milk or unsweetened soy milk
½ teas paprika
½ Cup minced pasilla chili
½ Cup minced onion
4 Eggs
Sea salt and freshly ground pepper

Early in the day or day before serving:

Final step: Adding the egg and milk mixture.

Grease 9 x 13″ dish.  Trim crust from bread and butter one side of bread.  Arrange half of bread on one layer, cutting slices to fit as needed. Top with half cheese, all veggies and chorizo.  Repeat layer with remaining bread and cheese.  In a large measuring cup, blend together the eggs, milk, salt and pepper using a stick blender.  Pour carefully over the ingredients in the baking dish.  Cover and refrigerate.

About 1 hour and 15 minutes before serving:

Oven to 350°. Uncover and bake 50 – 60 minutes until knife comes out clean. 8 servings.

**If you’ve prepared the fondue that morning, bake only 30 – 40 minutes.

Served with purple-potato hash browns and a little arugula-avocado salad.

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29 Responses to “Egg and Cheese Baked Fondue”

  1. girlinafoodfrenzy June 10, 2012 at 5:59 pm #

    Beautiful! I’m sucker for cheese fondue and this feels much more like a meal than the (bread & melted cheese) we usually have. I love the idea of the layers. There’s a really rustic Italian bake which uses cabbage in layers with hot stock, bread & cheese too. Equally delish!

    • tinykitchenstories June 10, 2012 at 7:08 pm #

      That sounds awesome! I love cabbage. This one is such comfort food. I’m so happy we have some left over! 🙂

      • Alice Lau (Girl in a Food Frenzy) February 6, 2014 at 5:25 am #

        Lol, thought I’d check back on the recipe you suggested and it turns out (my past self,) already had! Love the idea of baking the savoury fondue/pudding on mass. Time saver, which I luuuurve!

        • tinykitchenstories February 6, 2014 at 2:10 pm #

          Yes, perfect for making ahead and popping in the oven to impress guests. I love that too!

  2. chefconnie June 10, 2012 at 6:11 pm #

    Wow. Just beautiful. Chorizo, chilies, cheese….delish

    • tinykitchenstories June 10, 2012 at 7:08 pm #

      Thank you! Sometimes it’s the simple things, right? It’s a little labor intensive, but worth it. All plates were cleaned this morning!

  3. An Unrefined Vegan June 10, 2012 at 7:12 pm #

    Funny how there are certain themes that run through all of our holidays ;-). Can’t wait for the vegan version – – and LOVE that you have already selected your dish!!

    • tinykitchenstories June 11, 2012 at 9:55 am #

      I’ve been dying to veganize this one for ages! I might need your help with tofu subbing for the egg, as I know you’ve got some tricks up your sleeve. I’ve also just done a food sensitivity test—once I get the results back, the posts on TKS might change a little! I was tired of wondering what my body didn’t like. This way I’ll have definitive answers… yay! 🙂

  4. Debbie with the view June 10, 2012 at 8:18 pm #

    I am definitely going to try this at my next bruch–nothing is better than just having to pop something in the oven when guests arrive. Nice to be able to join them in the toasts and fun. Thanks for this.

    • tinykitchenstories June 11, 2012 at 9:52 am #

      It does make a difference! I couldn’t believe how clean the kitchen was after brunch also, since all the prep and cleanup were done the day before Plus, using a food processor to do the onions, pasilla and cheese makes this a snap! 🙂

  5. emmycooks June 10, 2012 at 8:43 pm #

    Yum. I also don’t see how this could ever have been unpopular! 🙂

    • tinykitchenstories June 11, 2012 at 9:53 am #

      Thanks, Emmy! I can’t either, but I guess my memories are different than the others in my family. I’m glad I could resurrect it! 🙂

  6. Tracey Sinclair June 11, 2012 at 7:35 am #

    This looks amazing! And I love how you explain how to make it veggie friendly : )

    • tinykitchenstories June 11, 2012 at 9:54 am #

      I think if people see how easy it is, and tasty it is, to make things vegetarian, they won’t be so dependent on meat. Thanks so much for noticing that! 🙂

  7. Shira June 12, 2012 at 10:25 am #

    Looks like comfort food at its best Jennifer! I can’t wait to see how you veganize it for the potluck! 🙂

    • tinykitchenstories June 12, 2012 at 3:48 pm #

      Thanks! I’m going to need some of Annie’s wisdom to do so, but I think it’s going to ROCK! 🙂

  8. Somer June 12, 2012 at 2:41 pm #

    I love how it’s totally oozing over the edges! Mmmm!

    • tinykitchenstories June 12, 2012 at 3:48 pm #

      It came out of the oven picture-perfect. I couldn’t have asked for anything more!

  9. eof737 June 12, 2012 at 9:07 pm #

    Looks delicious too. 😉

  10. lorrielorrieb June 13, 2012 at 9:22 am #

    Oh man that’s a beauty! Gonna try that this weekend! THANK YOU!!

    • tinykitchenstories June 13, 2012 at 12:55 pm #

      Please do! And let me know how it turns out, or if you do any awesome substitutions. I hope you love it as much as I do! (Oh, and P.S. use a food processor for the veggies and cheese—it makes this a real breeze.) 🙂

  11. Mama's Gotta Bake June 15, 2012 at 9:52 am #

    Any dish comprised of cheese and bread would have to be spectacular. My two favorite foods! I love the photo too. The dish makes a great presentation.

    • tinykitchenstories June 15, 2012 at 10:23 am #

      Coming from you, that’s a real compliment on the presentation! Thanks for the comment—I’d love to see how you would change up this dish. I’ve wanted to try little individual ones, which I’m sure you’d have a fantastic idea for. 🙂

  12. Lauren Bair June 20, 2012 at 3:51 pm #

    Good lord – this looks awesome. I’m excited to see your vegan option. I eat everything, but I always try to be more mindful… especially when it comes to cheese. I have no self control. At all. PS, purple potatoes – favorite!

    • tinykitchenstories June 21, 2012 at 6:47 am #

      I hardly have any self control when it comes to cheese either, even though I’ve got a serious lactose problem. This is such a comforting dish for me, I look for any excuse to make it! And the vegan recipe is going to rock! (she says hopefully….) 🙂

  13. burlesquebaker June 22, 2012 at 5:57 am #

    YES!! First off, this looks so fluffy and rich! Ugh, I love fondue. In fact, I love anything with cheese. And I have never tried purple potatoes….How are they, taste-wise, different from white?

    • tinykitchenstories June 22, 2012 at 9:47 am #

      They don’t taste much different, just look beautiful. And if you love cheese, you’ll love this dish. And it’s so retro it fits into your repertoire quite nicely! 🙂

Trackbacks/Pingbacks

  1. Guest Post: My Sister Mary’s Baking Extravaganza « tinykitchenstories - December 26, 2012

    […] year, Jennifer and I shared with you the Myers family holiday traditions: the Baked Cheese Fondue, my mother baking goodies for friends, colleagues and neighbors and my best friend Tina and I […]

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