Baked Ham and Cheese Breakfast Sandwiches
Prep time
Cook time
Total time
Serves: 6
  • 2 leeks (white and pale-green parts only), halved lengthwise and sliced
  • ½ tablespoon + ¼ cup extra virgin olive oil
  • 6 long slices sourdough bread, sliced in half for a total of 12 pieces
  • ¼ cup dijon mustard
  • 6 slices honey ham
  • 6 slices provolone cheese
  • 5 eggs
  • 5 tablespoons heavy cream
  • ⅓ cup freshly grated Parmigiano Reggiano or Parmesan cheese
  • 1½ tablespoons freshly chopped flat leaf parsley
  • a pinch of nutmeg
  1. Heat ½ tablespoon extra virgin olive oil in a skillet over medium-high heat. Add the leeks, and cook for 4 minutes, until the leeks are soft and tender. Plate, then set aside.
  2. Grease a 13'' x 9'' baking dish with butter. Spread 2 teaspoons dijon mustard on 6 pieces of bread. Arrange the bread on the baking dish, mustard side up. Place a slice of ham, then cheese over the bread. Evenly distribute the leeks over the cheese. Top with slices of bread.
  3. In a small mixing bowl, whisk the eggs until well blended. Whisk in the remaining ¼ cup extra virgin olive oil, heavy cream, Parmigiano Reggiano or Parmesan cheese, parsley, nutmeg, ¼ teaspoons salt, and ⅛ teaspoon freshly ground black pepper. Pour the mixture over the sandwiches. Cover, and chill in the refrigerator for 2 to 12 hours.
  4. Before baking, uncover the dish and allow it to sit at room temperature for 30 minutes. Preheat the oven to 350 F degrees. Bake in a preheated oven for 40 minutes, until golden brown. Cool for 10 minutes before serving.
Recipe by Sprig and Flours at