Showing posts with label egg. Show all posts
Showing posts with label egg. Show all posts

Sunday, October 9, 2016

Baked Ham, Egg and Cheese Sandwiches #SundaySupper

Baked Ham, Egg and Cheese Sandwiches are the perfect make ahead breakfast for three or a crowd of 20. Assemble the night before and bake them up hot and fresh when your guests wake up.

I must confess that my go-to breakfasts for a crowd are usually pancakes, waffles or muffins. I make my life easy in the morning by getting organized the evening before, measuring out the dry ingredients into a big bowl and whisking together the wet ingredients in another bowl. I pop the wet ingredients in the refrigerator.

All that’s left to do in the morning is to combine the two and cook the batter, a process so simple that even I can do it while simultaneously sipping on my first cup of coffee. To measure ingredients in the morning, I’d have to be on my second cup to ensure any degree of accuracy. I’m sure many of you can relate.

This week my Sunday Supper group is sharing great recipes to serve when you are hosting a sleepover or slumber party.  I doubt my make-ahead batter tips are news to most of you so I decided to branch out a little. Baked Ham, Egg and Cheese Sandwiches take a little more time but you save that on clean up!

Ingredients per person
1 bread roll
1 slice ham
1 medium egg
Freshly ground black pepper
2 tablespoons finely grated sharp cheese
Sprinkle chopped green onions or chives

Extra equipment: aluminum foil cut in squares large enough to wrap your bread rolls individually

(If baking immediately, preheat your oven to preheat your oven to 350°F or 180°C.)

If baking the next morning, start here:
Use a sharp serrated knife to cut the top of your bread roll at a slight angle, like you would the top of a pumpkin for carving. Set aside.

Use the knife to cut around the hole so that you can remove the soft inside of the roll. Save it for another use like breadcrumbs or stuffing. You want to get the walls of the roll quite thin so that the heat can reach the egg quickly when we bake this.

Dry the ham slice with a paper towel and fit it into the roll, pressing down on the bottom to create more space for your egg. Don’t tear the ham or your egg will leak through to the bread roll, which we do not want.

If your eggs are very fresh, you might be able to skip this step: Crack the egg into a slotted spoon with tiny holes to let the very liquidy part of the egg drain away, leaving behind the rest of the white and the intact yolk.

Put the egg in the ham “bowl” in the roll.

Grind on some freshly ground black pepper then add the cheese on top. Sprinkle with some chopped green onion or chives.

Put the top back on the bread roll.

Wrap the whole roll completely with a piece of foil and set on a baking tray. Repeat as many times as necessary to feed all of your guests.

The baked ham, egg and cheese sandwiches can then be refrigerated overnight to be baked fresh and hot the next morning.

When you get up the next morning, preheat your oven to 350°F or 180°C and remove the baking pan from the refrigerator.

Once the oven is hot enough, put the pan with the sandwiches in and bake for about 15 minutes. Pull one out to check how cooked the egg yolk is. Pop it back in for a little longer if the egg is still a little too runny for your liking. You are starting with cold ham, eggs and cheese so the time will vary by how cold they were and how soft you like your egg yolks.

N.B. If you make these and bake right away without refrigerating, they will take a shorter time to cook. I tested it both ways, baking one immediately and baking the other three the next morning. I was very happy with the results either way.

Once done to your liking, remove from the oven and leave to cool enough to handle. Hand out foil-wrapped baked ham, egg and cheese sandwiches and napkins to your hungry crowd. No plates to wash! Or put them on plates and get fancy.

I haven’t tried it yet, but I’m thinking these could even be baked over a campfire in a Dutch oven or in a covered barbecue pit, away from the direct heat. Wouldn’t they be great for a Scout campout?

What's your favorite dish to bring or make for a slumber party? If you are looking for some great new ideas, Sunday Supper is here to help. Many thanks to our event manager, Cricket of Cricket's Confections and our host, Marion of Life Tastes Good.




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Sunday, January 15, 2012

Baked Egg Boats

Today was a day of staying home and hanging out with the dog on his leash while various workmen 1. Repaired things  2. Changed all the house locks.  3. Looked at things for quite a while and said they would return to repair them.  4. Removed vital parts of the equipment like the water pump and promised to return with said parts repaired.

Moving into any new house is always like this so I try to remain patient and thank God for the internet and the lovely lady who works for me and can translate when the workers do not speak English.

Meanwhile on the internets, I had plenty of time for browsing.  I found this recipe which sounded different and fun.  I just happened to have, because I usually do, some half baguettes in my freezer so I thought I’d give it a try for dinner tonight.

2 whole wheat demi baguettes
3 eggs
1/4  cup or 59ml heavy cream
2 oz or 57g smoked bacon
2 oz or 57g cheese of your choice – I used one that was called Red Hot Dutch.
1 green onion
Sea salt
Black pepper

Preheat oven to 350°F or 180°C.

Build a stand out of heavy duty foil by folding the foil up in three places so the baguette canoes remain upright.

Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Take some of the insides out of the loaves. 

Chop the bacon into little pieces and fry it till it’s crispy.  Drain well.

Grate your cheese and chop your green onion finely.

Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt, black pepper and a sprinkle of cayenne.

Pour half the mixture into each baguette, which should be standing upright in their foil stand.

Bake for 35-40 minutes or until golden brown, puffed and set in the center. Season with more salt and pepper, if desired.  (The original recipe said 20-25 minutes but the egg was still quite runny so I had to put them back in.)  Mine also didn't puff very much. 

Allow to cool for about five minutes.  Cut and serve along side a mixed green salad.  We thought they were very tasty!  Kind of like quiche without having to make a crust. 

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