Today's recipe is for ham and cheddar cheese stuffed French toast, served with seasonal steamed asparagus and a combination of Dijon mustard and maple syrup.
Cheddar cheese, grated or thinly sliced
2 - 3 Tbs butter
One-half inch water
Preheat the oven to 350 degrees.
Add a little splash of milk to a couple of cracked eggs and whisk that up.
Add some grated or very thinly sliced cheddar cheese to half of your slices of bread, and top the cheese with somewhat thin layer of sliced ham.
Place a little more cheese over the top of the ham and then place the other slices of bread on top to make the sandwiches.
I'm using pretty fresh bread today, so I don't want to soak it in the eggs until just before I'm ready to cook it, so I want to melt 2 - 3 tablespoons of butter in a large cast iron skillet or heavy bottomed nonstick oven proof pan.
Once the pan is hot, soak one sandwich at a time in the beaten egg, lightly on both sides, and carefully add it to the hot pan.
Cook them on medium to medium high heat and, once the first side is a nice golden brown, carefully flip them over. Let them go for 30 seconds or so, and place the pan into the oven to finish cooking all the way through and melt the cheese.
Add another pan to the stove top with the asparagus in it. Add one-half inch of water, turn the heat to high and put a lid on top.
While that's happening, combine as much maple syrup as you think you'll need with a dollop of Dijon mustard and whisk it up.
Once the asparagus is done and drained, and the ham and cheddar cheese French toast is hot all the way through, serve it up on individual plates with the mustard maple syrup over the top.