Havarti Ham And Egg Lasagna Food

CREAMY SCRAMBLED EGGS WITH DILL HAVARTI WITH COUNTRY HAM AND BUTTERY TOASTED CROUTONS

Steps:

• For the croutons: Preheat the oven to 300 degrees F. Heat the oil in a cast-iron skillet over high heat. Add the ham and cook until golden brown. Transfer to a plate lined with paper towels using a slotted spoon. When cool, dice into 1/2-inch pieces.
• Turn the heat to medium-high and add the butter and garlic to the skillet. Cook for a few seconds and add the bread. Season with salt and pepper and cook until the croutons are lightly golden brown on all sides. Transfer to a baking sheet and keep warm in the oven.
• For the creamy eggs: Melt the butter in a large nonstick saute pan over low heat. Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper. Pour the eggs into the pan and cook slowly over low heat. Stir constantly with a heatproof rubber spatula until soft curds form. Remove the eggs from the heat and stir in the cheese, ham, chives and dill. Transfer to a large platter and top with the croutons.

HAM LASAGNA

Steps:

• Mix butter, flour, salt, and pepper in saucepan and melt butter; gradually add milk.
• Bring to a boil and cook for 2 minutes or until thick.
• Add green onion, lemon juice.
• Spread 1/4 sauce in casserole dish.
• Lay 3 noodles on top and then a layer of diced ham, a layer of broccoli, and layer of cheese, and a layer of egg.
• Repeat 3 times and then pour remaining sauce on top.
• Bake at 350 for 40 minutes and then cool for 10 minutes.

BACON 'N' EGG LASAGNA

Steps:

• In skillet, cook bacon until crisp.
• Remove with slotted spoon to paper towels.
• Drain, reserving 1/3 cup drippings.
• In the drippings, saute onion until tender.
• Stir in flour, salt and pepper until blended.
• Gradually stir in milk.
• Bring to boil and cook and stir for 2 minutes.
• Remove from heat.
• Spread 1/2 cup sauce in greased 13x9x2" baking dish.
• Layer with four noodles, a third of the egg and bacon, cheese and sauce.
• Repeat layers twice.
• Sprinkle with Parmesan cheese.
• Bake uncovered at 350 degrees for 35-40 minutes or until bubbly.
• Sprinkle with parsley.
• Let stand 15 minutes before cutting.
• *Can be made the night before and refrigerated.
• To serve, remove from refrigerator 30 minutes before baking.
• Bake as above.