Croque Madame

Croque Madame

Ingredients:

• 4 tablespoons butter, divided
• 1 rounded tablespoon flour
• 1 cup milk
• Salt and Pepper
• 1/8 teaspoon fresh grated nutmeg
• 2 teaspoons dijon mustard
• 2 slices bread
• 2 eggs
• 4 slices ham
• 4 slices cheese

Directions:

Using a small pot over medium heat and melt two tablespoons butter in it. Whisk in a rounded tablespoon of flour and cook one minute. Whisk in milk and bring to a bubble and then drop heat to low. Season the sauce with salt, pepper, nutmeg and dijon. When sauce coats back of a spoon, turn off heat.

Heat one tablespoon butter in each of 2 medium nonstick skillets, both over medium low heat. When butter melts, add 2 eggs to the first skillet, keeping the whites separate from one another. To the second skillet, add two slices breat and toast lightly on first side and then turn the bread. Top turned bread liberally with sauce and two slices of the ham and swiss cheese on each slice of bread. Use a spatula to transfer the eggs to the tops of the open faced sandwiches. Cover pan with foil and turn off heat. Let pan stand five minutes to met cheese and set sauce and eggs.

Top sandwiches with chopped hers or choice and serve.

Brunch Eggs

Brunch Eggs

Ingredients:

• 2 C grated cheese
• 1/4 C butter
  
• 1 C half and half
• 1/2 t salt
• 2 t dry mustard
• 1/4 t pepper
• 10 eggs, slightly beaten
• sprig parsley

Directions:

Sprinkle cheese on bottom of 9x13 dish and dot with butter.

Combine half and half, salt, dry mustard, and pepper, pour half of this mixture over the cheese.

Pour the eggs in over the cream mixture.

Pour remaining cream mixture over the eggs.

Place a sprig of parsley on top.

Bake in a 325 degree oven for 45 minutes.

Notes: You can add chopped ham to this recipe to make it a heartier dish.

Monte Cristo Casserole

Monte Cristo Casserole

Ingredients:

• 1 cup nonfat milk
• 6 eggs, or 1 1/2 cups egg substitute
• 25 ounces cinnamon swirl bread, or french baguette
  
• 8 ounces deli ham, diced in 1'' cubes
  
• 8 ounces deli turkey, diced in 1'' cubes
  
• 4 ounces swiss cheese, shredded
• 1/4 cup fresh parsley
• 1 tablespoon powdered sugar
• 1 container frozen sliced strawberries, thawed

Directions:

Preheat oven to 375 degrees and grease a 9×13 pan. Pour milk in microwaveable container and heat until hot. Whisk eggs in small bowl, add enough hot milk to temper the eggs, then wisk remainder of heated milk until well blended. Cut bread into 3/4 inch cubes, place in large bowl. Pour egg mixture over bread cubes and toss gently. combine ham, turkey, cheese and parsley in another bowl. In the pan, layer half of the french toast cubes, then half of the meat/cheese mixture. Repeat. Let stand for 10 minutes (or overnight). Bake 30-35 minutes, until golden brown and set in center. Cool 10 minutes. Sprinkle with powdered sugar. Serve casserole with sliced strawberries spooned over top.

My notes: This dish is one that I often make to take to a family who has just had a baby, had surgery, or otherwise needs a meal. It lends itself well to a breakfast dish, but is filling enough to be dinner. When having it for dinner, serve with a nice green salad.

Source: Pampered Chef