My mother, whose nickname was Dolly due to her petite cuteness, loved deviled eggs and these timeless treats found their way onto many a scrumptious party table in her house. Read more…
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I know what I’m having for breakfast this Sunday—and maybe you’ll want to have it too. This recipe is one of my favorites—because I can make it late on Saturday afternoon and then on Sunday morning, Read more…
We’re always on the lookout for new breakfast dishes—we are a family of dedicated breakfast eaters. Here is a quick and easy way to make a special egg dish, adapted from an old recipe my mother used to use. We had this last weekend as part of a Sunday brunch—and served it with cinnamon toast and blueberries topped with vanilla yogurt and granola. This is a good recipe to play with—the ham could be changed to bacon or any kind of sausage, and for a change of cheese—I’m going to try Gouda or Gruyère.
Ham and Egg Gratin
Preparation Time: 10 minutes
Cook Time: 25 minutes
2 teaspoons butter
2 ¾ ounces cooked ham, diced
2 eggs, beaten
1 cup milk, heated just to the boil
Salt and pepper
2/3 cup grated cheddar cheese
Preheat the oven to 400 degrees. Lightly grease 4 small ramekins with the butter. Crack the eggs into a small mixing bowl. Whisk them well. Stir in the ham and then gradually add the hot milk, stirring the mixture constantly. Season with a pinch of salt and pepper. Pour the mixture into the ramekins and sprinkle each with equal parts of the cheese. Place on a baking sheet and cook in the oven for 20 to 25 minutes, or until set. Let cool for 5 minutes and then serve.
One of our family traditions is a big Sunday breakfast. All of us love to laze around on Sunday mornings and then eat late in the morning. That’s our meal until dinner—and so we usually make it pretty substantial.
Most everyone I know has a version of this casserole in their repertoire, and because it is easy to make, and very satisfying, this makes an appearance at our Sunday breakfast table several times a year. It’s a great basic recipe and can be embellished and changed with great result. The bread can be plain white, sourdough, or leftover baguette…the sausage can be mild or spicy or a mixture…the cheese can be cheddar, white cheddar, or just about any kind you like…and vegetables can be layered in too…think tomato, onion, and peppers…whatever you add, it comes out wonderfully—this recipe is nearly impossible to mess up.
Serve it alone or like I did yesterday, with cinnamon toast and fresh pineapple alongside.
8 to 10 Servings
8 slices of bread cut into cubes
1 pound sausage, casings removed and cooked
8 ounces Cheddar cheese, shredded
4 cups milk
1 teaspoon salt
Freshly ground pepper to taste
1 teaspoon dry mustard
A dash or two of hot sauce (optional)
Butter a 9” x 13” rectangular or oval baking dish. Place the bread cubes in an even layer on the bottom of the dish. Evenly layer the cooked sausage and then the cheese over the bread.
In a mixing bowl, beat the eggs with a whisk and then add the milk, salt, pepper, dry mustard and hot sauce (if using) and whisk until the mixture is well combined. Pour the mixture evenly over the bread, sausage and cheese. Cover the dish and refrigerate it overnight.
An hour before you’re ready to cook, remove the casserole from the refrigerator and let it come to room temperature.
Preheat the oven to 350 degrees and cook the casserole for one hour. Remove from the oven and let stand for 5 or 10 minutes before serving.