This is a fantastic dish that you can dive into for breakfast or lunch. This version is savory and salty. It would go great with a smooth cup of coffee and maybe some juice or fruit slices. I made mine with prosciutto tips but you can also cut up some slices of this fabulous meat.
A friend of mine deletes the cheese and meat and instead adds some cinnamon and tops with powdered sugar to make a sweeter version. Change the meat and cheese and this is so versatile you should be able to make it with whatever is in your fridge.
3 tbs butter
3/4 cup of milk (warmed in the microwave for 30 seconds)
3/4 cup of flour
1 tbsp sugar
1 tsp almond extract
pinch of salt
1 cup of cheese (gruyere or other sharp cheese)
4 ounces of prosciutto
Preheat oven to 400 degrees. Place butter in a cast iron pan or stone baking dish as oven pre-heats.
Blend until frothy the eggs, hot milk, sugar, almond extract and slat until smooth and a little frothy. Stir in gruyere and prosciutto.
Carefully remove hot pan and swirl around butter. Pour in mix and lightly shake to evenly distribute. Cook 15-20 minutes until the top is golden. Don’t open the oven while it is baking.
This recipe comes from Genie Maybank’s Bacon Class at New Pioneer Co-op in Coralville, IA.