Eggs, Eiffel Tower

Eggs, Eiffel Tower

A Recipe from Better Homes & Gardens Lunches and Brunches (1963)

About the Recipe

If you’ve been reading my blog for any period of time, you probably know by now how much I love an overcomplicated but delicious breakfast / egg dish. Here’s another one to enjoy!

When I was looking at the recipe on paper, my first thought was that it sounded like a croque Madame – egg, ham, cheese, bread. Simple! But it’s clearly more complicated than that – and the flavor profile you get out of it is more complex as well. It tastes kind of like a quiche Lorraine or an egg hash when all is said and done. The texture is really lovely and surprising. It’s a very light, fluffy dish and everything just comes together when you dig in with a fork.

I used a rustic French sandwich bread for the toast, and a sharp cheddar cheese. This is a recipe that would also be really easy to substitute in other kinds of cheeses and meats with success. Just make sure that your meat can be broken up or speared easily as it gets buried in the ramekin. And of course, if you want a true Parisian taste to go on, go with the deviled ham and some good gruyere.

About the Book

These little Better Homes & Gardens books are such great resources in a kitchen. In the case of this one, you simply pick the lunch or brunch that you’re planning for and there’s a menu ready to go! I’ll go into more details the next time I post on it. For right now, just to give you the flavor of the book, here’s some of the contents:

The Recipe!

Ingredients:

4 rusks or slices dry toast
1 4.5 oz can deviled ham
3/4 cup shredded process cheese
6 egg whites
1/4 t cream of tartar
10 drops bottled hot pepper sauce
Dash salt
1 t prepared mustard
6 egg yolks

Directions:

Cut rusks or toast in rounds to fit in bottom of 4 ramekins or 6-oz custard cups. Butter each rusk; spread with 1 T deviled ham, place in ramekin and sprinkle with 1 T cheese.

Beat egg whites with cream of tartar, hot pepper sauce, and salt till soft peaks form. Place on top of cheese in each ramekin. Top with egg yolks (place 2 egg yolks in 2 of the ramekins). Dot layer with bits of deviled ham (about 1/2 T on each) and sprinkle with 1 T cheese. Top with egg-white mixture.

Repeat layers of ham, cheese, and egg white, building up a peak of egg white mixture. (See picture, above)

Bake in slow oven (325*F) about 30 minutes, or till golden and yolks are of desired doneness. Makes 4 servings.

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