Ham & Mushroom Torta

Butter a 9x13 baking dish and pre-heat oven to 350 degrees

In a bowl whisk together six eggs, ¾ cup milk, ½ cup cream, 1 tsp salt, 1 tbsp pepper, and 1 tbsp dried tarragon

In a skillet drizzled with olive oil sauté together one chopped yellow or red onion and 10-12 fresh mushrooms, sliced. Season with a sprinkle of salt, pepper, and tarragon.

In the buttered baking dish place a layer of bread slices to cover the bottom but not to overlap. Top the bread with half of the onion-mushroom mixture. Sprinkle grated cheese (about one cup) over this and then place sliced ham on top of the cheese. Repeat the layers.

Slowly pour the egg custard mixture over the entire dish. Let set for five minutes so the bread absorbs the egg mixture. Bake for 35 to 40 minutes, remove from the oven and spread the top of the torta with a thin layer of sour cream. Sprinkle the sour cream topping with a bit more grated cheese and return to the oven for 15 minutes.

Remove the torta from the oven and let stand for ten minutes before cutting and serving.

Serves six

 

 

Stuffed French Toast

In a bowl mash together three bananas, 1/4 cup brown sugar,and 1 tsp cinnamon. Add 1/4 cup raisins and 1/4 cup chopped pecans .

together 5 eggs, 1 cup milk, 1 tbsp cinnamon, 1 tsp vanilla, 1/4 tsp each ground ginger and ground nutmeg. Pour this mixture in a low flat glass or plastic dish large enough to hold all six stuffed bread.

On your work surface lay out six slices of your favorite bread (I like either cinnamon-raisin or a good multigrain with seeds and nuts). Spread each bread slice with the mashed banana mixture and top with another slice of bread. Soak the stuffed breads for 10 minutes on each side. While the breads are soaking heat a griddle and drizzle with butter. Fry the toasts until golden on both sides. (The Stuffed Toast can be held in a 200 degree oven at this point until serving if necessary) For serving cut each toast diagonally and top with sliced banana and warm syrup.