EoMEoTE #8, Papas for Papa!

It's egg and toast time again (add this to Sunday night's sushi and IMBB?, we've been running through a lot of eggs!); until I'm instructed to quote Shakespeare or submit my entry in the form of a Gilbert & Sullivan tune...here we go.

A dish I created for Matt: Papas for 'Papa'.



Layered in an oven-proof bowl: thinly sliced blue potatoes (pre-cooked in the microwave), slices of Fontina, more potatoes, basil leaves, potatoes, prosciutto, still more potatoes, more basil, yes more potatoes, slices of mozzarella, and finally, another layer of potatoes.
Over this pour two eggs, beaten with about a half cup of evaporated milk. Top with a nice, thick slice of buttered French bread.
Bake, covered in foil, at 350 degrees, for 25 minutes. Remove foil, and bake another ten to fifteen minutes, till bread is nice and toasted (gotta work in that angle, you know).



Since I made it for Matt, and he's the who ate it, here he is with a review: With the potatoes, eggs, cheese, cured pork, and bread, it has the taste of a breakfast or comfort food. There are no particularly challenging flavors, but the basil is quite distinct and does help to distinguish it from something which might otherwise be pleasant but unremarkable.