Sunday, March 20, 2011

Happy birthday, D. and thanks for your breakfast-casserole recipe!

Last weekend's wedding was really sweet! We had such a great time in Austria, surrounded by family members who are as crazy about good food as I am. And the food. We ate all day long. I am not kidding. All. Day. Long. The feast took place at a family-owned traditional Austrian restaurant, and the veal they served came from their own farm where the animals are fed with alpine hay. Can you say tender???
And the partying continues! Next week, we will celebrate my former host mom's birthday, hooooraaaay! Unfortunatley, I can't jump the next plane to the US, but I will be thinking about her all day long! To do her honor, this week's recipe is a dish I learned from her. She does the best spinach-cheese balls in the world and makes absolutely great mango salsa to go with fish, but her breakfast casserole blew my mind. So simple, so smart, so convenient, so tasty!  I love it, because you prepare it the night before, just add the cheese in the morning and throw it into the oven the next morning. Great for people who are grumpy in the morning and don't want to fiddle with preparing breakfast and superb if you want to have friends over for brunch!




copyright of all photos j.

Breakfast casserole

1 egg per person
50 gr of ham per person
30 ml of milk or cream per person
one slice of toast per person or old bread
swiss cheese
salt
pepper

In the evening, cut the bread  and the ham into dices. Mix the milk (or cream) with the egg and season with salt and pepper. Spread the bread into a casserole and pour the egg-milk-mix on top. Put the casserole into the fridge and let the bread soak over night. The next morning, preheat the oven to 180 °C. Take the casserole out of the fridge and sprinkle with swiss cheese. Let the casserole bake in the oven for about 20 minutes, until the egg has set. Hearty, tasty, simply great!

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