Friday, July 1, 2011
Ham, Egg, and Cheese "Bruschetta"
Happy July 1st! Soon, we will be celebrating the 4th of July, and then one day later, July 5th, which is my mum’s birthday. At the beginning of every month I think to myself, ‘I can’t believe it’s already (insert new month here).’ The days, the weeks, the months go by so quickly, it’s hard to keep up! Which is why I resort to lists.
Lists, which I’ve recently become very attached to, help me stay on top of things, keep plans organized, and beat my short term memory loss. Today, I had a rather long list as it was my day off from work. My list mostly consisted of Dartmouth College prematriculation forms, cleaning, exercising, and blogging. Also on the list was to make a list of things to do this summer. After making that second list however, I realized that most of the plans I had were to dine at particular restaurants. Of course, this is no surprise as I do love to explore culinary delights. You would think though, that I had more on my mind than just food. Nonetheless, here are some of the food destinations I plan to (and WILL) visit before I head off to college next fall:
Philly’s Italian Market
Artisan Boulanger Patissier
1 freshly baked baguette
4 ounces ham, chopped into small pieces
1 cup cheese of your choice, grated
1. Preheat the oven to 450°F.
2. Heat a non-stick pan on medium heat, and cook the eggs like you would an omelet. Tear into pieces.
3. In a bowl, combine the cooked eggs, ham, salt, and pepper. Mix well.
4. Cut the baguette diagonally into ½ inches slices. Put the baguette slices onto an oven tray and toast in the oven for about 5 minutes.
5. Take the tray out of the oven and spoon the egg/ham mixture on top of the baguette slices. Sprinkle cheese on top of the tomatoes. Put the tray back into the oven for about 10 minutes or until the cheese is melted.