Carla Hall And Clinton Kellys Ham And Cheese French Toast Recipes

Steps:

• In a 4-cup liquid measuring cup or large bowl with a spout, gently whisk the eggs with the heavy cream until blended. Whisk in the herbs.
• Heat an 8-inch nonstick skillet over medium-low heat. Add the butter to the pan and swirl to coat the bottom and sides. Stir the egg mixture again, then pour into the pan. Immediately start stirring with a rubber spatula and scraping around the edges of the pan without stopping. Add the salt. As soon as the eggs are just scrambled but still quite wet, spread the eggs in an even layer on the bottom of the pan. Add the cheese in a line down the eggs, perpendicular to the pan handle. Tilt the pan at a 45-degree angle to your serving plate and start nudging the edge of the egg closest to you to roll the top third of the egg over the filling in the center. Keep nudging to roll again into a three-fold omelet. The final roll should flip the omelet out of the pan and onto your plate.
• Mix the paprika, cayenne and 1 teaspoon salt together in a small bowl. Heat the oil in a large skillet over medium heat. Add the potatoes and a pinch of salt; cook, tossing about every 5 minutes, until evenly golden brown, about 15 minutes total. Add the onions and cook, stirring occasionally, until the onions are golden brown and tender, 5 to 7 minutes. Stir in the paprika mixture and season with salt and pepper to taste.
• Combine the maple syrup and apple cider vinegar in a small bowl. Preheat a flat top grill or cast-iron pan over medium-high heat and brush with oil. Sear the ham until golden, flipping halfway through, 2 minutes per side. Glaze the ham with the maple syrup mixture with a heatproof brush and cook 1 minute longer.
• Add the toast to the flat top and toast 1 to 2 minutes per side. Spread with butter and cut in half diagonally.

Steps:

• In shallow dish, stir milk, Bisquick mix, vanilla and eggs with fork or whisk until blended. In each slice of bread, cut 3-inch pocket through top crust. Spread about 1 teaspoon mustard in each pocket. Place 1 oz ham and 1/4 cup cheese in each pocket.
• Heat griddle or skillet over medium heat (350°F); melt butter on griddle. Dip bread in egg mixture, coating both sides. Place bread on hot griddle; cook about 5 minutes, turning once, until golden brown.
• Cut French toast in half diagonally; sprinkle with powdered sugar.

Steps:

• Beat together eggs, cream and salt in pie plate.
• Spread tops of the slices of bread evenly with the butter, then the mustard.
• Top four slices of the bread with the cheese and ham.
• Place other four slices on top and dip into the egg mixture.
• Place sandwiches in preheated skillet with butter added and cook each side until golden brown.
• If cooked in batches, keep warm in oven until all sandwiches are done.

Steps:

• Heat the grill to high. In a shallow bowl, whisk together the eggs, milk, cheese and chives. Melt the butter in a large non-stick pan over a medium heat. Dip slices of bread into the egg mixture, then place them in the pan. Cook for 3-5 mins on each side, or until golden and crisp, then keep warm in a low oven if you need to.
• Place the vine tomatoes on a baking tray, drizzle with a little oil and season with salt and pepper. Grill until they start to soften and blister. On a large platter, pile up the cheesy French bread, grilled tomatoes, sliced ham and a pile of watercress, and let everyone dig in.

Steps:

• # ingredients instructions Heat a pan or griddle to medium heat. # step 2 ingredients 10 slices Brioche (1 inch thick) instructions Cut a pocket in the center of each slice of brioche. Set aside. # step 3 ingredients 1 lb Cheddar Cheese (sliced) 1 lb Ham (sliced thick) 1/2 tsp Thyme Leaves (chopped) 1/2 tsp Tarragon (chopped) Cayenne Pepper instructions In a bowl mix the ham and cheddar with chopped herbs. Stuff the bread with the ham and cheese mixture. # step 4 ingredients 4 Eggs 1 tablespoon Dijon Mustard Salt and Pepper (to taste) 1/4 cup milk instructions Place the eggs in a baking dish or high-sided plate and whisk in the mustard, milk, cayenne, salt and pepper. Dip the sandwiches in the egg mixture. # step 5 ingredients 2 tablespoons butter instructions Spread the butter over the griddle. Place the sandwiches on the griddle and brown on each side, about 2 minutes per side or until the cheese has melted and sandwich is hot in the center. # step 6 ingredients 1 Fried Egg per Sandwich instructions Remove the sandwiches to a platter and top each with a fried egg. Serve with the salad. # step 7 ingredients 1/2 Red Onion (thinly sliced) 1 Granny Smith Apple (thinly sliced) 1/2 lb Arugula 2 tablespoon Apple Cider Vinegar 3 tablespoon Olive Oil Salt and Pepper instructions To make the salad, combine the onion, apple and arugula in a large bowl. Dress the salad with the olive oil and vinegar and season with salt and pepper.