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Saturday, August 21, 2010

Breakfast at Rosewind Farm

I hate those big fluffy excuses for a bedspread/blanket etc that most hotels have these days.  The "puff" is typically hidden in the closet and housekeeping is called to provide a real blanket.  One that doesn't smother me.  Most of the time I have a miserable night's sleep in a hotel.  Imagine my delight when the bed at Rosewind had a real blanket to start with. And, it was a VERY comfortable bed.  Nirvana.  On vacation.  A wonderful night's sleep.  Awakening to time to fix a good breakfast before we headed out on the day's adventure.  MMMMMM.  I'd seen a recipe for an egg and prosciutto panini.  Maggie had provided plenty of breakfast goodies.  We had eggs, ham, bacon, frozen blueberries, pancake mix, syrup, honey greek yogurt, apples, bananas, grapes, cereal, and coffee.  I'd brought along almost all of the condiments we use on a regular basis:  Hellman's olive oil mayonnaise, dijon mustard, capers...  And, a handful of my beloved golden raspberries. Chives were outside the door.  Let's not even list the cheeses I had in the refrigerator.  I'd brought some and bought some at Huber's the evening before.  So, needless to say, I was ready to fix brunch.  Now, since I didn't have prosciutto or a panini press, these were technically ham and egg sandwiches...



Ham and Egg Sandwiches (what a blah and boring name - Dr. Seuss where are you???)

Ingredients:

2 whole grain english muffins, halved and toasted
4 eggs
milk
chives
romano, grated
havarti, grated
dijon mustard
1 slice ham (1/2" thick)

Directions:

Whisk the eggs with a bit of milk, some chopped chives and a handful of grated romano.  Pour them into a small skillet that is very lightly oiled.  As the omelet cooks, lift the edges to allow the uncooked egg to fill in at the edges.



While the eggs are cooking, toast the muffins.  When they're toasted, spread them with a bit of dijon mustard.  Then, sprinkle them with grated cheeses.  I used romano and havarti.



Also while the eggs are cooking, slice the ham into "fingers" and brown them in a medium skillet.



Once the eggs and ham are done, cut the omelet into four equal parts.  Put the hot omelet onto the cheese and muffins.  Top with the ham.

I served these with leftover goat cheese mashed potatoes turned into potato pancakes.  Simply form them into pancakes and lightly dust them with flour.  Brown in olive oil.



I also served diced apples, grapes and golden raspberries tossed in honey greek yogurt. 






10 comments:

doggybloggy said...

yuck on the puff but bravo on the sandwich!

Lisa {Authentic Suburban Gourmet } said...

I have not had breakfast yet and than I saw your post. I wish I could just take it from the screen - it looks yummy!

Jessica said...

This sounds delicious! Yum!

Boabe de Cafea said...

In Romania is night but I would try one of your sandwiches!
Yummy!

Cookin' Canuck said...

This is my favorite kind of weekend breakfast - there's just something about egg sandwiches with either ham, bacon, or sausage that feels so decadent in the morning.

Cook with Madin said...

Great ham and egg breakfast sandwiches, my kind of breakfast, and the pan fried leftover mashed potatoes, awesome.

baking.serendipity said...

It may be a boring name, but these sandwiches do not look boring at all. Yum!

The Mom Chef said...

Can I come on your next vacation with you? It looks so good!

Angus Beef said...

I absolutely love breakfast sandwiches and this one looks fantastic. Good choice on the Romano and Havarti cheeses.

Becky said...

Not your "typical" egg sandwich for sure. Looks yummy with layers of flavor,