Set aside your sweet french toast and pile up on the savory for breakfast with this ham florentine stuffed french toast. Like a a grown-up ham and grilled cheese sandwich, but for breakfast!
Welcome to this month’s installment of The Secret Recipe Club. This time around I was assigned to Ros’s bog The More Than Occasional Baker! I somehow managed not to cook one of Ros’s desserts. I could happily get lost in all of her amazing flavor combinations with things such as Crystallized Ginger and Beer Cake, Marmalade Chocolate Croissant Pudding, and Pear Walnut Cake. Be sure to stop over and check out her blog!
Sometimes happy coincidences happen when you don’t fully read recipe instructions. Usually unhappy things, but sometimes good. For example, even though I read the title of this recipe on The More Than Occasional Baker and saw the word “baked” I most definitely whipped out the skillet and went to town before I could correct myself. Apparently I was so excited to try a savory stuffed french toast, drizzled in maple syrup, that I didn’t want to wait for it to bake! I am one of those people that loves sopping up the remnant syrup on my breakfast plate not with my pancake, but with my sausage or whatever other breakfast meat I’ve got going on, so the idea of syrup on this savory stuffed french toast pulled me right in and it did not disappoint. I do like the idea of baking it with some extra cheese on top though, cause when is that ever a bad thing?
And yes I drank wine with my french toast. Don’t hate, I developed a weakness for Gewurztraminer. So very unlike me loving a white, but I do enjoy my whites sweet, while my reds are dry.
One year ago: Thanksgiving Dinner for Two
Two years ago: Buckeye Cupcakes
Three years ago: Apple Blackberry Pie
Four years ago: Cranberry Sauce
HAM FLORENTINE STUFFED FRENCH TOAST
1/3 cup milk
4 slices of bread, or 2 thick slices with slits/”pockets” cut in the middle
4 slices of ham
2 slices of Mozzarella or Swiss cheese
2 tomatoes, sliced
Handful of spinach
Salt and pepper, to taste
1 Tbsp unsalted butter
Maple syrup to serve (optional)
- In a wide shallow bowl, whisk the eggs, add the milk and stir.
- Assemble two sandwiches with the bread, ham, cheese, tomato, and spinach. Season with salt and pepper, if desired.
- Place the bread in the egg/milk mixture and let it soak for a couple minutes per side.
- Meanwhile, heat a large skillet over medium heat. Melt butter and swirl to coat pan.
- Place stuffed french toasts on the skillet and cook until golden brown, then carefully flip an cook the other side.
- Slice and enjoy with a drizzle of maple syrup.
Source: Adapted slightly from The More Than Occasional Baker.