Breakfast this AM was on a mission to make my own version of the Egg and Cheese on Ciabatta sandwich from Panera Bread. I could eat their sandwich everyday. Here's my take on this simple weekend treat. Note: the White Cheddar cheese makes or breaks this sandwich. I'm still on a mission to find the right one.
2 slices bread (I had Whole Foods Seeduction bread - a must try)
1 slice of Vermont White Cheddar (this was Whole Foods - may try something from the deli next time such as Boars Head)
Salt and Pepper
This is pretty straight forward -- heat up a skillet over medium high heat. Add a dab of butter and let it melt. Crack the egg into the pan, sprinkle with salt and pepper. I like to add water to the skillet at this point to limit the amount of "fried" brown crispy edges on the egg. Flip egg and place cheese on top of cooked side. Cover skillet with lid and let cheese melt. Place on bread - you can toast the bread or slather with butter and toast in the pan with the egg too.
Hope you try this one!
I can't believe I'm making this post. This recipe has been a personal favorite of mine for years, and I wanted to keep the fame to myself by never sharing. But it's too easy and delicious.
World, you are welcome.
One of my all-time favorite cookbooks holds this beloved recipe. It's the most unusual cookbook but has some of the most amazing recipes I've ever tried. It's called The Best of France by Evie Righter. I'd highly recommend her other book The Best of Italy too. If you've ever w
anted to try any of the classics, these are the recipes to start with...French Onion Soup, Creme Brulee, Meatballs, Alfredo sauce, etc.
So here it is. You can switch up the ingredients any way you like. Today I used ham, onion, spinach, and cheddar cheese. Try using bacon, leeks, tomatoes, Gruyere, Parmesan, fontina...the possibilities are endless. My favorite part about this recipe is that its egg-hater friendly. As much as I detest eggs, there are only 3 in the entire dish, and the texture is perfect. Word of advice, you may want to make two...
1 recipe pastry dough (store bought refrigerated or frozen in a tin are perfect)
1 C. milk
1/2 C. heavy cream
2-3 tsp. Dijon mustard
Freshly grated nutmeg (vital!!!)
Salt and Pepper
For the filling:
1 C. diced ham
1/2 C. thawed frozen spinach, drained and squeezed dry
1/3 C. minced onion
Preheat the oven to 450 degrees and prepare the pastry dough by pressing into a pie pan and pricking with a fork to help vent (if using the frozen shells already in the pan, no extra steps needed!). Bake the crust for 10 minutes or until lightly browned. Remove from oven and allow to cool. Reduce oven temperature to 375 degrees.
In a large bowl, whisk together the egg, milk, cream, mustard, nutmeg and salt and pepper. Sprinkle the toppings into the cooled pastry shell and pour the egg mixture over the toppings just up to the rim of the crust.
Place pie dish on a baking sheet and bake 30-45 minutes until the quiche starts to puff and brown. I like to cook the quiche well so that the middle no longer jiggles. Remove from oven and serve warm.
Hi, I'm Michelle and based in the Minneapolis/St. Paul area. I love all things cooking and baking and would love to inspire you to create something of your own!