Vic's Croque Madame

We've discussed it many times over the years and we all agree that breakfast for dinner is so cozy and comfortable.  How about a quasi-French breakfast sammich?  By itself or with a steamy bowl of soup?

Read along and let's see what my friend Vic came up with...

4 tablespoons butter
1 rounded tablespoon all-purpose flour
1/2 cup milk
1/2 cup half-n-half
Salt and pepper
1/8 teaspoon freshly grated nutmeg
2 teaspoons Dijon mustard
2 slices whole grain bread (or bread of your choice)
2 large eggs
4 slices Genoa salami
2 slices Swiss cheese
Chopped green onions for garnish

In a small pot over medium-low heat, melt 2 tablespoons of butter.  Whisk in the flour and cook for about 3 to 5 minutes.  Whisk in the milk and the half-n-half and bring to a bubble.  Drop the heat to low and season with salt and pepper, the Dijon and the nutmeg.  Once the sauce coats the back of a spoon, turn off the heat and cover the pot.

In a non-stick skillet, heat 1 tablespoon of butter over medium heat.  Once the butter begins to foam, add the bread and lightly toast.  Turn the bread and generously ladle the sauce on each slice of bread, then add two slices of salami to each and one slice of Swiss cheese each.  Transfer the toast to a plate

Return the skillet to the stove and add the remaining tablespoon butter.  Add the eggs keeping the whites separate.  Once the eggs are cooked, top each piece of toast with an egg.

 

 

Larry, You have to know this makes me think of you, King of the Egg Sammich!

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Quick and Easy Comfort Food

<----The Home Girlz

The temperatures are dropping in the mountains and the Home Girlz are demanding "something good". Since it was Monday, I really didn't want to get tied up in the kitchen for hours after working all day. The menu: Pan Seared Ham Steaks, Cajun Cheese Grits, Roasted Asparagus. Sorry no picture of the finished product today, but I will try to start uploading photos with the Daily Menu.

Pan Seared Ham Steaks - your favorite brand of ham steak from the grocery (we usually figure half a steak per person), butter. Preheat a non stick skillet over medium high heat, add 2 tablespoons of butter and melt. Add ham steak, sear for about two minutes each side.

Cajun Cheese Grits - 2 cups quick cook grits, 2 cups heavy cream, 2 cups water, 1-1/2 teaspoons salt, 1/2 teaspoon cayenne pepper, 1 tablespoon light oil, 1/2 stick buter (cut up), 1/2 pound smoke sausage, 2 green onions, chopped. Using a 2 quart pot, pre heat to medium high and add 1 tablespoon oil and brown sausage. When sausage is browned, remove from pot and set aside. Add water, cream, salt, cayenne, butter, bring to a boil, add sausage and grits lower heat to medium until grits absorb liquid. Add cheese and turn off heat and stir until cheese is melted, then stir in green onions and serve.

Roasted Asparagus - one pack asparagus, extra virgin olive oil, salt, freshly cracked black pepper, 1 teaspoon red pepper flakes. Wash asparagus, drain well, take one spear and hold at each end and bend it until it breaks. Pitch the end and keep the tip on each. Place the asparagus on a foil lined baking sheet (for easy clean-up) sprayed with a nonstick cooking spray. Season with salt, pepper, and red pepper flakes. Drizzle with extra virgin olive olive and toss with your hands to coat each spear. Place in a preheared 425 degree oven for 15-20 minutes. The asparagus with have a nutty flavor - YUM!

Enjoy