21 | 52 Egg on Toast from the oven

This week's post will be short and sweet.

Well, not sweet, actually.

It's another perfect recipe for breakfast or brunch.

It's quick, easy, filling, and most people will like it.

It's not a new invention but I still think it deserves to be here as a week's baking recipe :)

Egg on Toast from the oven

1 slice of toast, American style

2 slices of dry-cured ham

1 egg

cheese, grated

• Preheat oven to 200ºC (390ºF).
• Place toast on baking sheet. 
• Arrange ham on top of it.
• Crack egg open over ham.
• Sprinkle with desired amount of cheese.
• Bake for about 10 minutes.

My modifications:

None because no specific recipe was used.

The taste:

Solidly good. I mean - toast, ham, egg, and cheese - what more can you say.

What's your favorite breakfast bake?

52*52 Baked Eggs with Ham and Cheese

Can you believe that today is the last Sunday in 2013?

2014 will be here in 3 days already...

I won't bore you with a long review of the year but let me say that it's been a fun one when it comes to baking.

But I won't continue in 2014. Other things await that need my full attention in 2014 (please visit www.sarahbucher.ch if you are curious).

Plus - it's time to lose at least some of the weight that I gained from all those cakes and cookies ;)

I hope you're not too disappointed if I end the year (and this blog, at least for now) with a pretty simple and savory baking recipe. But I think it is fitting for a new direction. And it is a very good recipe to have at hand for breakfast and brunch guests (I made it on Christmas morning last year and this year again), as a hangover cure, or just as a small, quick, and comforting meal.

Baked Eggs with Ham and Cheese

From Two Tarts

For each serving you need:

1-2 slices of raw/dry-cured ham

1 egg

1 teaspoon heavy cream

1 teaspoon grated cheese

pepper

• Put one or two slices of ham in a ramekin so that the bottom and sides are covered.
• Crack one egg over the ham. Drizzle with cream, sprinkle with cheese, season with pepper. (No salt is needed because the ham is salty enough).
• Bake in preheated oven at 190°C (375°F) for 10-12 minutes. Serve immediately.

My modifications:

I used a bit less cream and cheese than in the original recipe because I think 1 teaspoon each is enough.

The taste:

So good, so comforting, so filling. And so quick and easy. 

Definitely something to make more often.

How do you end the year? Any specific recipes you make?

19/52 Chäswähe

Chäswähe. Looks very strange, right? It's Swiss-German for cheese pie. Savory cheese pie.
Together with onion pie they are very typical Swiss dishes.

I think that a savory pie or quiche is perfect if you have dinner guests but don't want to stand in the kitchen for long while they are there. Make & bake the pie before the guests arrive, toss together a nice salad and there you go - an easy, quick but satisfying dinner.

Oh, and you can eat it hot or cold - both is delicious. I just like it better when it's hot.

Chäswähe

Adapted from here

Pie crust:

200 g (1 1/2 cup + 1 tablespoon) flour

100 g (1/2 cup) butter, cold

1/2 teaspoon salt

70 ml (4 tablespoons) water (or less)

Filling:

200 ml (0.8 cup) milk

100 ml (0.4 cup) heavy cream

20 g (2 1/2 tablespoons) flour

100 g (0.6 cup) onions

100 g (1 cup) Emmentaler cheese

100 g (1 cup) Gruyère cheese

pepper, salt, nutmeg

• Knead flour, salt and cold butter together with your hands. Add water little by little and knead until you have a smooth dough. Put into pie pan (I use the ceramic kind) and put many holes into it with a fork. Let cool in the fridge for about 30 minutes.
• In a cooking pan, mix flour with a bit of the milk. When combined without clumps, add remaining milk and cream. Bring to a boil and let simmer for about 5 minutes until it starts to thicken. Season to taste with pepper, nutmeg, and salt. Be careful with the salt though because the cheese will bring a lot of saltiness with it. Let cool.

• Preheat oven to 190°C (375°F).
• Cut onions into smaller pieces and add to the milk-cream-sauce.
• Grate both cheeses and add as well.
• Pour into crust and bake for 40-45 minutes. Let cool for 5 minutes before cutting to avoid the cheese from running.

My modifications:

None.

The taste:

It was good. All the guests liked it (or at least they said so).

But it wasn't how I wanted it to be. Having eaten so many slices of Chäswähe (but none of them homemade by me), I have found "my" perfect taste of it. There are millions of different Chäswähe recipes out there, so I was aware that this might not be "it". I will keep searching and will let you know once I found the perfect recipe.

What is your favorite savory pie or quiche?