Boudin Bakery Sourdough Scramble
On a recent trip to San Francisco, I stopped by one of my favorite restaurants, the Boudin Bakery on Fisherman’s Wharf. I was there early in the day when they were still serving breakfast and I simply had to try one of their Sourdough Scramble Bowls. If you love soup in a bread bowl, why not try scrambled eggs in a bread bowl for breakfast!
Keep reading to learn how I made a copycat version of the Boudin Bakery Sourdough Scramble!
Located on the iconic Fisherman’s Wharf, the Boudin Bakery is a San Francisco staple. Since 1849 the Boudin family has been baking their San Francisco style of sourdough French bread. It’s hard for me to get on a flight home without at least one loaf in my carry-on! There’s just something about that San Francisco bay air that imparts a unique tang to their bread. In fact, a portion of the original mother dough still starts each and every loaf made here on Fisherman’s Wharf.
The restaurant menu includes not only sourdough loaves, but also sandwiches, burgers and grilled cheeses, all made with this famous bread. One menu item caught my eye when I arrived for breakfast in the morning – the Sourdough Scramble. Scrambled eggs, veggies and cheese are served out of a petite sourdough round for a hearty breakfast.
When I arrived back home in LA, I just had to figure out a way to make a copycat version of this outstanding restaurant recipe. The result tastes almost exactly like what I enjoyed on the bay! The key, of course, is starting with a fantastic loaf of sourdough bread. Give it a try and you just might have a new breakfast favorite. I know I do!
San Francisco Sourdough Scramble (click here to view and print recipe)
1 small round sourdough bread loaf (about 8 ounces)
2 teaspoons olive oil
1/2 cup diced red pepper
1 cup packed spinach
salt and pepper to taste
1/3 cup diced fontina cheese
Slice off the top of the bread loaf and hollow out the inside. Warm the bread loaf in a 350 degree oven while you prepare the eggs. Heat olive oil over medium heat, add red pepper and sauté about 4 minutes. Add spinach and stir until just wilted, about 1 minute. Add eggs and scramble, adding salt and pepper to taste. Just before the eggs are ready, stir in the cheese until it is lightly melted. Place egg mixture in the warmed sourdough bread bowl and serve.
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