Ham, creamed spinach and cheese over toast – all topped with an egg. A perfect breakfast or brunch recipe!
I have the best mom. Seriously. I mean, how many people can say that their mom is also one of their best friends? My mom is one of the most hard working people that I know. She has always been such an example to me of what kind of mother I want to be to my children.
Growing up, I can never remember my mom raising her voice. Not once. I never got grounded. The only time I ever remember being spanked was by a babysitter. My mom had this special trick that I really wish I could figure out. All of us kids never wanted to disappoint her by misbehaving or doing something we shouldn’t be doing. Just knowing that she was disappointed was the worst punishment we could ever have. And I think that we all turned out pretty well, so she had something going there!!
I won’t be making breakfast for my mom this Mother’s Day, but if you are still looking for an idea for breakfast tomorrow – or if you need a recipe to pass onto your husband to make for you! 🙂 – this one is a real winner. I may be biased because I have a thing for creamed spinach, and I have a thing for eggs- especially with a runny center. I gobbled this right up, and I’m thinking that I may just want my husband serving this to me in bed tomorrow!
- 1 box (10-oz) frozen chopped spinach
- 4 thick hand-cut slices good-quality white bread
- 1 tablespoon dijon mustard
- 8 thin slices mild ham
- 2 tablespoons butter
- 2 tablespoons flour
- 1½ cups milk
- salt and pepper, to taste
- freshly grated nutmeg, to taste
- ⅓ pound gruyere cheese, shredded (about 1½ cups)
- 4 large eggs
- Preheat the oven to 375°. Defrost the spinach in the microwave, then wring it completely dry in a kitchen towel. Spread it out, separating the spinach bits with your fingers.
- Arrange the bread on the baking sheet. Spread the bread slices with the mustard, then top each with 2 slices ham.
- Melt the butter in a saucepan over medium heat. Whisk in the flour for 1 minute, then whisk in the milk; season with salt, pepper and nutmeg. Cook until the sauce is thickened enough to coat a spoon, a couple of minutes. Add the spinach.
- Spoon the sauce evenly over the ham. Top the spinach with an even layer of cheese and bake until brown, 10 minutes. Cook the eggs any style (we like ours over easy). Place 1 egg on top of each croque.
**adapted from Every Day with Rachael Ray May 2011