The fridge is still full of succulent pientanze already cooked or canned on holidays as they are, and more then welcome to continuous cycles of eating and tasting ... oh well, any excuse is good, but not I will leave everything bendiddio unscathed until the end ... no? The dinner last night allowed to give background to the remains of:
- ham
- chevre fontina
- eggs
- Upon your blanched fresh spinach from my grandmother
- loaf
First you should butter the bread before toast ... I have avoided, but it was a personal choice, not linked to the taste (actually the recipe and your taste buds require), but rather the conscience ...
Then just add the ham, cheese and bake nuovamene everything. The result of these two steps is the "croque monsieur", which turns into a croque madame if you add an egg. Some people cook the egg fried separately and superimposed on the layer of melted cheese, and those who cook the egg in the oven for a few minutes directly covered above the croque. I am one of them ... why dirty another pan?
