WHAT YOU WILL NEED

Egg Bread

• 1 tbsp plus 1 tsp olive oil plus additional for brushing
• 1 tsp instant dry yeast
• 1 tsp kosher salt
• ½ tsp granulated sugar
• 2 cups all purpose flour plus additional for dusting
• ¾ cup shredded Yancey’s Fancy Extra Sharp White Cheddar Cheese
• 4 asparagus spears, cut into 1 inch pieces
• 4 garlic cloves, minced
• 2 green onions, cut into 1 inch pieces
• ½ cup crumbled feta cheese
• 2 large eggs

Dip

• ½ cup walnut pieces
• 6 garlic cloves 
• 1 red bell pepper, seeded and chopped
• 1 serrano or fresno chili pepper, chopped
• 1 cup drained canned diced tomatoes
• 1 tbsp olive oil
• 1 tbsp prepared horseradish
• 1 tbsp white wine vinegar
• 1 tsp granulated sugar
• 1 tsp ground coriander
• 1 tsp kosher salt

WHAT TO DO

1. Prepare egg bread: in bowl of stand mixer with whisk attachment, mix oil, yeast, salt, sugar and ½ cup warm water on low speed for 3 minutes or until dry ingredients are dissolved. Add flour; mix on medium speed 3 minutes or until smooth dough forms. Brush large bowl with oil; add dough, cover and let stand in warm place 1 hour or until doubled in size
2. Preheat oven to 550° F; brush 2 rimmed baking pans with oil. Lightly dust sheet of parchment paper with flour; divide dough into 2 equal-sized pieces. On prepared parchment paper, roll out 1 piece of dough into 10-inch circle; transfer to prepared pan.
3. With hands, roll 2 opposite edges of circle toward center to form a boat shape, leaving about 4 x 6 inch oval-shaped opening in center; pinch 2 narrow ends of dough and twist to seal. Repeat with remaining piece of dough; let dough stand 15 minutes 
4. Brush dough with oil; fill centers with remaining egg bread ingredients (except eggs) and bake 15 minutes or until lightly browned. Crack eggs, 1 at a time, into cup; pour into center of bread, being careful to keep yolk intact. Bake bread 3 minutes or until egg white is cooked through and yolk is soft
5. Prepare dip: in large skillet, toast walnuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool. In food processor, pulse walnuts on high 30 seconds or until coarse crumbs form; transfer to small bowl. In food processor, purée remaining dip ingredients on high 1 minute or until slightly chunky; transfer to small saucepan and cook over medium heat 10 minutes or until slightly thickened, stirring occasionally. Remove from heat; stir in walnuts. Makes about 2 cups
6. Cut each bread into 4 wedges; serve with dip

Approximate nutritional values per serving (1 bread wedge, ¼ cup dip): 307 Calories, 16g Fat (5g Saturated), 65mg Cholesterol, 689mg Sodium, 30g Carbohydrates, 3g Fiber, 3g Sugars, 11g Protein

Prep Time: 45 minutes

Cook Time: 1 minutes

Number of Servings: 8