The Bardic Chef: Recipe – Griffon Scramble Loaf

I found the griffon to be surprisingly easy to work with – I suppose, due to it’s size, I expected tough, gamey meat throughout. While it does have the deeper flavor of a game meat, it cooks evenly, without getting stringy or tough. I look forward to using it in as many ways as possible! I’ll have to add it to the list of regular meats to collect.


  • 1 loaf of bread, preferably a baguette (day old okay)
  • 5 griffon eggs
  • ¾ cup of diced griffon meat
  • ¼ cup of finely minced onions
  • 1 cup of spinach, chopped fine
  • ¼ cup of milk
  • ¼ cup of heavy cream
  • ¾ cup of grated cheese (preferably cheddar or something aged)
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp chopped rosemary
  • ½ tsp chopped parsley
  • 2 tbsp of butter
  • 2 cloves of garlic, minced


Preheat an oven to 350, and line your baking try with parchment paper to protect the base of the bread. Cut a long line down the middle of your loaf, with an inch of bread on each side after you hollow it out. Do not cut down too deeply.

In a frying pan over medium heat, melt the butter, and add the garlic, onions, and griffon meat until meat has lost it’s pink hue, and the garlic is fragrant. Sprinkle this into the middle of the loaf. Add the spinach on top of this.

In a bowl, combine eggs, milk, cream, and spices, whisking until thoroughly combined. Pour into the well, careful to not allow it to overflow. Sprinkle the cheese over the top of both the eggy mixture, and the bread. If you want further aesthetics, crack an additional egg right on the top, careful not to break the yolk.

Bake for 35 minutes, or until the eggs aren’t runny anymore.