Swiss-Style Ham and Cheese Ramekin
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 352352 cal |
| pro | 21 g21g pro |
| total fat | 19 g19g total fat |
| sat. fat | 10 g10g sat. fat |
| carb | 22 g22g carb |
| fibre | 1 g1g fibre |
| chol | 183 mg183mg chol |
| sodium | 713 mg713mg sodium |
| potassium | 290 mg290mg potassium |
| % RDI: | - |
| calcium | 3131 calcium |
| iron | 1313 iron |
| vit A | 1616 vit A |
| folate | 2424 folate |
- Preparation time: 15 minutes
- Total time : 25 minutes
Swiss cheese and ham are natural partners, as in this ramekin, the Swiss name for a baked dish of bread, cheese and eggs (similar to a strata), that originated in the French-speaking canton of Vaud. Serve it for brunch or for a light family dinner with a green salad.
Ingredients
- 6 thick slices country-style bread 6 thick slices country-style bread
- 6 slices Canadian Swiss cheese , or other Swiss-style cheese6 slices Canadian Swiss cheese, or other Swiss-style cheese
- 6 slices Black Forest ham 6 slices Black Forest ham
- 1/4 cup dry white wine 1/4 cup dry white wine
- 4 eggs , separated4 eggs, separated
- 1/4 tsp salt 1/4 tsp salt
- 1 pinch white pepper 1 pinch white pepper
- 1 pinch grated nutmeg 1 pinch grated nutmeg
- 1-1/2 cups 10% cream 1-1/2 cups 10% cream
Preparation
Toast bread; cut off crusts, squaring corners. Cut toast, cheese and ham slices in half diagonally.
In buttered 9-inch (2.5 L) square glass baking dish, arrange half of the toast, alternating points of triangles, to cover bottom; top each toast with 1 each of the cheese and ham slices. Repeat to make second layer; drizzle wine over top.
Whisk together egg yolks, salt, pepper and nutmeg; whisk in cream. In separate bowl, beat egg whites until soft peaks form; fold into yolk mixture. Spoon over triangles; bake in centre of 375°F (190°C) oven until top is golden and egg mixture is set, about 25 minutes.
In buttered 9-inch (2.5 L) square glass baking dish, arrange half of the toast, alternating points of triangles, to cover bottom; top each toast with 1 each of the cheese and ham slices. Repeat to make second layer; drizzle wine over top.
Whisk together egg yolks, salt, pepper and nutmeg; whisk in cream. In separate bowl, beat egg whites until soft peaks form; fold into yolk mixture. Spoon over triangles; bake in centre of 375°F (190°C) oven until top is golden and egg mixture is set, about 25 minutes.
Source : Canadian Living Magazine: November 2010
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