“Imagine a world where we listen to everyone’s stories and learn we are not as different as we are the same.” – StoryPeople
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
A member of our Breakfast Club moved to Decorah, Iowa and a carload of us went down to see their new digs last week. Not only did we get to see their new townhouse, we also got a wonderful lunch which included Kay’s ‘No Fail Popovers‘! The bonus was we got a tour of Decorah, including the storefront workshop/gallery/store of amazing StoryPeople, who we first discovered 30 years ago.
RECIPE OF THE WEEK
This week’s recipe is one served at another Breakfast Club gathering that I was unable to attend, by Janet who was unable to join us in Decorah! I haven’t tasted it myself but I am sure it will be delicious… recipe from LundsandByerlys.com.
HAM & GRUYERE EGG BAKE
- 1-pound loaf French bread, cut into 1-inch cube
- 2 tablespoons olive oil
- 1 leek, thoroughly cleaned, white and light green parts sliced and chopped
- 5-ounce bag baby spinach, roughly chopped
- 8 ounces diced ham
- 8 ounces Gruyere cheese, shredded
- 8 large eggs
- 2 3/4 cups milk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Spray 9 x 13 baking dish with cooking spray.
Heat olive oil in medium skillet over medium-high heat. Add leek and cook until softened, about 5-7 minutes. Add in chopped spinach and stir, cooking until wilted. Remove from heat.
Layer half of the bread cubes in the bottom of the baking dish. Top with half of the ham, half of the leek/spinach mixture and half of the cheese. Repeat with bread, ham, leek/spinach and cheese.
In a medium bowl, whisk together eggs, milk, mustard, salt and pepper. Pour evenly over baking dish.
Cover with plastic wrap and refrigerate overnight.
In the morning, set out the baking dish for 30 minutes.
Heat the oven to 350 degrees F and bake for 45-55 minutes, until golden brown and egg casserole is baked through.
Serve and enjoy!
