Sunday, October 5, 2014

Sunday Breakfast: Monte Cristo Bake

This morning, Sean & the boys are off to sell Scout popcorn at the local supermarket. I wanted them to have a good breakfast before standing outside for 2 hours! I didn't have bacon or sausage on hand, but I did have 8 oz of diced ham.  Instead of the usual ham and  egg casserole, I thought about Monte Cristo sandwiches.  Who doesn't like a fried sandwich?  Our doctor, that's who ;-) In all seriousness, we are on a continuous journey to improve our eating habits while still enjoying the tastes we know and love!  Soooo, I opted to bake the sandwiches in a cast iron skillet.  I also used sourdough bread which although it isn't GF, it is easier on your system because the fermentation of the yeast helps break down the gluten.  This was a super simple recipe that took less than an hour from start to finish!

Monte Cristo Bake:
Serves 6

6 eggs
1/3 cup cream
1/4 tsp salt
1/8 tsp pepper
8 oz diced ham
2/3 cup sour cream
3 tbsp Dijon mustard
3 slices cheese (I used white American)
12 slices sourdough bread


Preheat oven to 375*F.  Lay 6 slices of bread in the bottom of an oven proof skillet. In a bowl, whisk together the eggs, cream, salt & pepper.  In a separate bowl mix the sour cream and Dijon mustard together and then toss in the diced ham.  Pour half the egg mixture over the bread in the skillet,

Then layer the ham mixture over the egg soaked slices. Place half a cheese slice over each sandwhich and top with another piece of bread. Finally, pour the remaining egg mixture over all.

Pop into the oven to bake for 30 minutes on the middle rack.  For the last 5 minutes, move the skillet to the top rack to get a nice golden brown toast on the bread.  Remove from the oven and let stand for 3-5 minutes before serving.  Enjoy!

Lastly, remember to buy some Scout popcorn!

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