Eggs En Croute, a fantastic melange of simple ingredients
Innkeepers are constantly looking for innovative ways to serve the same basic ingredients for breakfast. This dish was inspired by Scot Fuller, the innkeeper at Pomegranate Inn. Our Historic Homes of Maine course was held there a few weeks ago and those of us who stayed the night prior to class were awakened to wonderful aromas wafting from the kitchen. Sometimes the most successful breakfast entrees are the ones with the simplest of ingredients. This is a beautifully delicious example of that.
Here’s my adaptation:
2 slices thick cut bread (I prefer Challah but I didn’t have any so I used white bread) buttered and lightly browned in a saute pan
2 eggs (crack 1 each into a small ramekin) and set aside
Top each slice of browned toast with 2 tablespoons of shredded Gruyere and Swiss cheese, then 2 slices Canadian Bacon (Prosciutto would be wonderful as well)
Add 1 thick slice of a ripe tomato (preferably heirloom or Ugly Ripe) and salt to taste
Top each with 2 more tablespoons grated Gruyere followed by freshly cracked black pepper.
Place in a 375 degree oven until the cheese is melted and begins to bubble. While waiting, heat some butter in a pan and gently place the eggs to cook, sunny side up. When the egg is cooked to your liking, remove the bread, cheese and tomato croute and place the egg atop, add a dash of salt and more pepper and enjoy!
I prefer to serve my egg dishes on a small bed of baby spinach. The warmth of the egg softens the tender spinach leaves nicely.
I often garnish my plates with steamed asparagus and sliced cucumbers (I use the cucumber peel as a garnish as well). Fan an apple wedge and you’ve got a very satisfying and simply elegant meal, for breakfast, lunch or a light dinner (paired with a nice Pouilly-Fuisse ).
Bon Appetit!
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