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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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The ingredients of the traditional Denver omelet top savory French toast. Alongside, offer sliced tomatoes with balsamic or red wine vinegar and crumbled marjoram. End with oatmeal cookies and oranges. Ingredients:
3 large eggs |
2 tablespoons water |
4 3/4-inch-thick slices sourdough bread (each about 4x3 inches) |
2 tablespoons (1/4 stick) butter |
1 onion, thinly sliced |
1 large red, green or yellow bell pepper, thinly sliced |
1 cup matchstick-size strips black forest ham (about 4 ounces) |
4 large thin slices swiss cheese, folded to match bread size |
Directions:
1. Whisk eggs and 2 tablespoons water in pie dish to blend. Season with salt and pepper. Add bread; let stand 1 minute. Turn bread over; let stand until egg mixture is absorbed, about 8 minutes.
2. Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat. Add onion and bell pepper and sauté until soft, about 5 minutes. Add ham; sauté until vegetables and ham are golden, about 3 minutes longer. Season with salt and pepper. Transfer mixture to bowl; cover with foil to keep warm.
3. Melt remaining 1 tablespoon butter in same skillet over medium heat. Add bread and cook until brown and crusty on bottom, about 5 minutes. Using spatula, turn bread over. Top each bread slice with 1 cheese slice. Cook until bread is crusty on bottom and cheese melts, covering skillet briefly if necessary to melt cheese, about 5 minutes longer. Transfer toast to plates. Top with vegetable mixture and serve.
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