Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [30]
8 large eggs
1 cup heavy cream
1 cup whole milk
½ teaspoon salt
½ teaspoon spicy brown mustard
¼ teaspoon cayenne
1/8 teaspoon freshly grated nutmeg
5 tablespoons unsalted butter
Two 1-pound loaves very thinly sliced sandwich bread, preferably Pepperidge Farm
1 recipe Béchamel Sauce (recipe follows)
1 pound thinly sliced oven-roasted turkey breast
2 medium tomatoes, cored and thinly sliced
1 pound bacon, cooked until crisp and drained
8 ounces thinly sliced honey-glazed ham
8 ounces thinly sliced sharp cheddar cheese
1. In a large mixing bowl, whisk together the eggs, cream, milk, salt, mustard, cayenne, and nutmeg. Set the egg-cream mixture aside while you prepare the sandwiches.
2. Grease the bottom and sides of a 9 × 13-inch glass baking dish with 1 tablespoon of the butter.
3. Using a serrated knife, cut the crusts off the bread. Assemble 16 sandwiches by combining the ingredients for each sandwich in this order, from the bottom up: 1 slice of bread spread with 1 teaspoon of the béchamel, topped with 1 ounce of turkey, 1 slice of tomato, and 1 piece of the bacon (broken to fit on the sandwich); another slice of bread spread with 1 teaspoon béchamel, ½ ounce of the ham, and ½ ounce cheese; and one more piece of bread spread with 1 teaspoon béchamel (béchamel side down). As the sandwiches are assembled, place 8 of them in the prepared casserole dish. Repeat with the remaining sandwiches, placing them directly on top of the first layer.
4. When all the sandwiches are positioned in the casserole, pour the egg-cream mixture evenly over the top. Place a piece of parchment or wax paper on top of the casserole and place a second casserole dish on top of the paper to weight the casserole. Refrigerate for at least 1 hour and up to 2 hours. The bread should absorb most of the egg mixture.
5. Preheat the oven to 350°F and remove the casserole from the refrigerator, slice the remaining 4 tablespoons (½ stick) of butter into 8 pieces, and place one piece on top of each sandwich stack. Bake the casserole, uncovered, until puffed and golden, usually about 40 minutes.
6. Set the casserole aside to cool briefly before serving. Serve the casserole warm.
8 to 10 servings
BÉCHAMEL SAUCE
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
¼ teaspoon salt
1/8 teaspoon freshly ground white pepper
Pinch of freshly grated nutmeg
1. In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, for about 2 minutes; do not allow to brown.
2. While whisking constantly, add the milk, salt, pepper, and nutmeg. Cook the mixture, stirring constantly, until it comes to a boil. Reduce the heat to medium-low and continue to cook until the sauce has thickened and any floury taste is gone, about 8 minutes.
3. Remove the sauce from the heat and transfer to a small heat-resistant bowl. Place a piece of plastic wrap on the surface of the béchamel and then set aside to cool. The béchamel can be stored in a resealable container in the refrigerator for up to 5 days.
1½ cups
LEEK AND BACON QUICHE IN A POTATO CRUST
Here is a unique quiche for you. The filling is baked in a grated potato crust and is flavored with bacon, cheese, sour cream, and green onions—all the fixin’s we love on a baked potato. The quiche makes a perfect lunch or brunch entree since it is just as good (if not better) the day after you make it. Once it cools in the fridge, the texture becomes even creamier. Just slice, reheat, and enjoy.
Nonstick cooking spray
2 tablespoons butter, plus
1 tablespoon softened and
2 tablespoons melted
7 eggs
2½ teaspoons salt
1¼ teaspoons freshly ground white pepper
¼ teaspoon plus a pinch of cayenne
2 pounds Idaho potatoes, peeled and set in a bowl of water to prevent browning
1 egg white, lightly beaten
8 ounces