Ok, ok. I had to do just one more from Rachel Ray this weekend. The craving for an egg on toast took over and I recalled seeing an egg dish in the mag. Not in the mood for meat, I cut the prosciutto from this recipe and used an everything bagel instead of white bread.
Four 1-inch-thick slices good-quality white bread (or a bagel which works out lovely)
2 tablespoons butter
1 rounded tablespoon flour
1 cup skim milk
Salt and pepper
Freshly grated nutmeg, to taste
1 tablespoon grainy mustard
8 slices prosciutto cotto with rosemary, if desired
8 ounces fontina cheese, grated
4 large organic eggs
Preheat the oven to 375. Arrange the bread on a baking sheet and spread a thin layer of fig spread on each slice. In a small skillet, melt 2 tablespoons butter over medium heat. Whisk in the flour for half a minute, then whisk in the milk. Season the sauce with salt, pepper and nutmeg. Turn off the heat and stir in the mustard. Sauce will thicken.
Divide the sauce among the bread slices. Top each slice with 2 folded prosciutto slices and a small mound of fontina, scattering the cheese all the way to the edges of the bread. Bake until golden, 10 to 12 minutes.
When the sandwiches are done, cook the eggs to order in pats of melted butter. Top each sandwich with an egg and serve.
Despite my shortcuts, this was so, so good. This is also my first time using Fontina and it will not be the last. What a delightful combination of flavors! Never would've thought to combine these ingredients. I can see us having this with ham on Sunday mornings or as a lazy weeknight dinner.
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