Croque Madame Casserole With Ham and Gruyère

Croque Madame Casserole With Ham and Gruyère
Serves 6
Feed a crowd with a baked take on the classic French Croque Madame sandwich with smoky ham, melty cheese, creamy sauce, and gently cooked eggs. Serve with a crisp green salad for a lovely brunch, lunch, or dinner.
Write a review
Print
Ingredients
  1. 12 (3/4"-thick) slices day-old white bread, such as Pullman, pain de mie, or country bread (a square-shaped loaf works best)
  2. 6 tablespoons unsalted butter
  3. 3 tablespoons all-purpose flour
  4. 3 cups whole milk
  5. 1/4 teaspoon freshly grated or ground nutmeg
  6. 1 1/4 teaspoons kosher salt, divided
  7. 1/2 teaspoon freshly ground black pepper, divided
  8. 3 1/4 cups grated Gruyère (about 10 ounces), divided
  9. 1/4 cup Dijon mustard
  10. 12 thin slices Black Forest ham (about 10 ounces)
  11. 6 large eggs
  12. Nonstick vegetable oil spray
Instructions
  1. Arrange racks in top and middle of oven; preheat to 375°F. If bread is not a day old or still feels moist, arrange slices in a single layer on a baking sheet and bake, flipping once, until dry to the touch but not toasted, 5–10 minutes. Using a 2" ring or cookie cutter or sharp paring knife, cut a hole in the center of 6 bread slices. Trim bread to fit in 2 even layers in a 13x9" baking dish, with the whole slices on the bottom and the slices with holes on the top, forming 6 sandwiches. Remove from dish.
  2. Melt butter in a medium pot over medium heat. Add flour and cook, whisking constantly, until butter foams then subsides (make sure it doesn't brown), and mixture is light gold and thickened, about 3 minutes. Slowly add milk, whisking constantly to prevent lumps from forming. Increase heat to medium-high and cook, whisking, until mixture thickens and coats the back of a spoon, 4–6 minutes. Reduce heat to very low. Whisk in nutmeg, 3/4 tsp. salt, and 1/4 tsp. pepper into the Béchamel sauce. Whisk in 1 cup Gruyère a handful at a time, making sure cheese is melted before adding more. (Béchamel with cheese added is technically called a Mornay sauce.) You should have about 3 1/2 cups of sauce.
  3. Spread one-third of the Béchamel in the dish. Arrange 6 whole slices of bread in a single layer in dish. Spread Dijon evenly on bread. Top each with 2 slices of ham, folding to fit on bread if necessary.
  4. Spread another third of the Béchamel over ham. Sprinkle evenly with 1 cup Gruyère. Place 6 bread slices with holes on top to form 6 sandwiches. Spread remaining Béchamel over sandwiches; sprinkle with 1 cup Gruyère (avoid holes to save room for eggs).
  5. Crack 1 egg into each hole. Sprinkle with remaining 1/4 cup Gruyère. Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
  6. Spray a large piece of foil with nonstick spray. Place foil, oiled side down, over baking dish, crimping to seal. Bake on middle rack for 20 minutes. Remove foil, increase oven temperature to 400°F, transfer dish to top rack, and bake until egg whites are just barely set and yolks are still runny (eggs will continue to cook slightly when removed from oven), 8–12 minutes. Let cool 10 minutes before serving.
Adapted from Epicurious
Adapted from Epicurious
Rosemary Farm http://www.rosemaryfarm.com/

Egg and Chorizo Breakfast Casserole

Egg and Chorizo Breakfast Casserole
Serves 6
A family favorite waiting to happen.
Write a review
Print
Ingredients
  1. Cooking spray or vegetable oil
  2. 1 tablespoon vegetable oil
  3. 1 large yellow or white onion, diced
  4. 8 ounces fresh Mexican chorizo or soyrizo, casings removed
  5. 1/4 cup finely chopped pickled jalapeños
  6. 1/2 cup crumbled queso freso or Cotija cheese
  7. 10 large eggs
  8. 2 cups whole or 2% milk
  9. 2 tablespoons coarsely chopped fresh cilantro
  10. 1 teaspoon fine salt
  11. For serving: Sour cream, salsa, hot sauce, sliced avocado
Instructions
  1. Arrange a rack in the middle of the oven and heat to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
  2. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and chorizo and cook, stirring frequently and breaking up the chorizo into small pieces, until the onion turns translucent and the chorizo is cooked through, about 10 minutes. Stir in the jalapeños. Transfer the mixture to the baking dish and spread into an even layer. Sprinkle with the cheese.
  3. Beat the eggs in a large bowl and whisk in the milk, cilantro, and salt. Pour over the chorizo-vegetable mixture.
  4. Bake for 45 minutes, or until the top is slightly golden and a knife inserted in the middle comes out clean. Let cool for 5 minutes before slicing. Serve hot. Leftovers will keep, refrigerated, for up to 5 days.
Notes
  1. Make-ahead instructions: After the casserole is assembled but not baked, it can be chilled and then frozen, unbaked. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with baking as instructed.
Adapted from The Kitchn
Adapted from The Kitchn
Rosemary Farm http://www.rosemaryfarm.com/

Funfetti French Toast Muffins

Funfetti French Toast Muffins
Yields 12
These muffins make the perfect weekend breakfast or you can change out the sprinkles to coordinate with your party or holiday celebration, the options are endless when it comes these muffins.
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1/4 cup International Delight Sweet Cream Creamer
  2. 2 large eggs
  3. 1 teaspoon ground cinnamon
  4. 1 teaspoon vanilla extract
  5. 2 packages Pillsbury Grand Cinnamon Rolls
  6. 1/2 cup sprinkles, plus additional sprinkles for topping
  7. icing from cinnamon rolls
Instructions
  1. Preheat oven to 375F degrees. Spray muffin pan with nonstick spray. Set aside.
  2. In a medium-sized bowl, whisk together creamer, eggs, cinnamon and vanilla.
  3. Unwrap packages of cinnamon rolls, set icing aside. Cut rolls into 8 pieces each.
  4. Place pieces into egg mixture, stirring to coat.
  5. Place 6 pieces into each muffin tin. Spoon any remaining egg mixture over the top of each muffin tin. Sprinkle the top of each muffin with sprinkles.
  6. Bake for about 20 minutes or until tops are golden brown.
  7. Pour icing into a microwavable bowl and heat for 7 seconds. Spoon over each muffin and top with more sprinkles.
Adapted from Deliciously Sprinkled
Rosemary Farm http://www.rosemaryfarm.com/

Croque Madame

Croque Madame
A warm ham and cheese sandwich with a poached egg on top. (Apparently, it’s named that because the egg resembles a lady’s wide-brimmed hat.) The final dish is crispy, cheesy and oozing with deliciousness. Alexandra Stafford of Alexandra’s Kitchen shares how to nail this classic recipe at home.
Write a review
Print
Ingredients
  1. 1 tbsp butter
  2. 1/3 medium onion (about 2 to 4 tbsp finely chopped)
  3. Kosher salt
  4. 1 tbsp flour
  5. 1 cup whole milk
  6. 1 bay leaf
  7. Good bread, cut into thick slices
  8. 3 to 4 slices good ham (figure 1 to 2 per sandwich)
  9. Grated Gruyère, Comté or Swiss cheese
  10. Fresh thyme leaves
  11. 2 eggs (count on 1 egg per sandwich)
  12. Splash of white vinegar
Instructions
  1. In a medium saucepan over medium heat, melt the butter. Add the onion and a pinch of salt and cook until the onion is soft but has not begun to color, about 5 to 7 minutes. Turn the heat to very low, add the flour and stir to combine it with the onion and butter. Continue to cook over low heat until the flour is absorbed, stirring constantly so that it doesn’t brown, about 2 minutes. Slowly stir in the milk. Drop in the bay leaf.
  2. Over medium to medium-high heat, bring the mixture to a boil. Then reduce the heat to its lowest setting and cook for 15 minutes, stirring occasionally to prevent the sauce from burning on the bottom of the pan. Taste and cook longer if the taste of raw flour is still detectable. The mixture should be thick, but if it’s too thick and becoming difficult to stir, you’ll need to whisk in a little more milk. Remove the bay leaf and discard.
  3. Preheat the broiler. Place the slices of bread on a rack on a sheet pan (or a broiling pan) and broil them about a minute on each side. Remove pan from the oven. Spread about 1 tablespoon of mixture over each slice of bread. Top with 1 to 2 slices of ham. Top with grated cheese to taste. Set aside.
  4. Fill a shallow saucepan with 2 to 3 inches water and bring to a simmer. Crack each egg into a small bowl or ramekin. Sprinkle about a tablespoon of vinegar into the pot of simmering shallow water. Adjust the heat so that the water is barely simmering. (Get the water to a simmer, then turn it down so you don’t see any bubbles.) Use the handle of a wooden spoon to make a whirlpool in the water, then drop one egg into the center of the whirlpool. Repeat with other egg. Adjust the heat to keep the water just below a simmer. Set the timer for 3 minutes.
  5. When the eggs have cooked for 3 minutes, place croque-monsieurs under the broiler and cook until the cheese is bubbling and starting to brown. Remove from the oven. Sprinkle with the fresh thyme.
  6. Meanwhile, using a slotted spoon, lift one egg up from the water and shake it. The yolk should jiggle a little bit, but shouldn’t look too loose. You might have to cook the eggs for a minute longer. Knowing when poached eggs are done is just a matter of practice and preference. Personally, I don’t like the yolk to taste raw, but I still like it runny, which takes 4 to 5 minutes. When the eggs look cooked to your liking, remove them with a slotted spoon and transfer to a paper towel-lined plate.
  7. Top each sandwich with a poached egg. Sprinkle with a pinch of salt and freshly cracked pepper to taste.
Adapted from Alexandra's Kitchen
Rosemary Farm http://www.rosemaryfarm.com/

Speedy Egg Sandwich

Speedy Egg Sandwich
The easiest egg sandwich you'll ever make.
Write a review
Print
Ingredients
  1. 6 thin slices pancetta
  2. 2 English muffins
  3. 2 tablespoons mayo
  4. 2 eggs
  5. Salt and pepper
  6. 2 tablespoons maple syrup
  7. 2 slices sharp cheddar cheese
Instructions
  1. Place two cast-iron skillets on burners, one over medium and the other over medium-low.
  2. Place three slices of pancetta in the pan over medium-low and cook until golden and crispy.
  3. Split English muffins by hand and spread 1/2 tablespoon of mayo on one interior side each English muffin. Place English muffins mayo-side down in the medium-heat pan and cook until golden and crispy.
  4. Remove pancetta from pan, crack, season, and fry the eggs sunnyside up in pancetta fat.
  5. To assemble, spread the remaining mayo on the crispy mayo side of the English muffin.
  6. Drizzle maple syrup on the side of the English muffin that doesn’t have mayo. Place egg on mayo side of muffin and top with a slice of cheddar cheese. Place crisp pancetta on maple syrup side and combine both sides for a delicious breakfast sandwich.
Adapted from Rachael Ray Show
Adapted from Rachael Ray Show
Rosemary Farm http://www.rosemaryfarm.com/