FRENCH TOAST HAM AND CHEESE SANDWICHES
PG tested
Why should Mom be the only one to get a snazzy breakfast in bed on her special day?
Let the kids fete Dad on Father’s Day with this indulgent brunch dish that even small hands will have no trouble preparing, and one that is easy to eat from under the covers.
Rich and salty, the open breakfast sandwich is an elegant play on the classic Monte Cristo, a variation of a French dish called Croque Monsieur that was first served in Parisian bars and cafes in the early 1900s. It’s everything you want in your first meal of the day — a marriage of sweet and salty under a creamy and nutty blanket of cheese.
If you can’t find Gruyere, Swiss cheese is a fine substitute. 3 large eggs ½ cup whole milk 1 tablespoon sugar Pinch each of salt and grated cinnamon Butter for the pan 4 thick slices brioche Dijon mustard 12 very thin ham slices 1 cup finely grated Gruyere cheese
Raspberry or strawberry jam for dipping
Make French toast: In a medium shallow bowl, whisk together eggs, milk, sugar, salt and cinnamon. In nonstick skillet set over dium heat, melt enough butter just to coat the bottom of pan. Dip a slice of brioche into egg mixture and let it rest for about 15 seconds on each side before transferring it to hot pan. Cook for about two minutes per side until golden brown. Transfer to a wire rack and repeat with remaining bread slices. Preheat broiler. Spread each slice of warm French toast with as much Dijon mustard as you’d like. Top each piece with three pieces of ham and sprinkle with Gruyere. Place on baking sheet.
Broil for about two minutes until ham is toasted and cheese is bubbling and melted. Keep an eye on the sandwiches as they can quickly burn.
Serve warm with jam on the side for dipping.
Serves 4.