Layers of bread soaked in wine and milk covered with cheese, tomatoes and pesto topped with eggs and cream
For two 10" pie pans:
2 C milk
1 C white wine
2 loaves French bread cut in 1/2" slices
3/4 lbs. Thinly sliced prosciutto (optional)
2 lbs. Monterey Jack cheese
6-10 tomatoes sliced
Pesto
8 eggs, beaten
Salt & pepper to taste
1 C whipping cream
Day prior to serving: 1. Mix milk and wine, dip bread in mixture, squeeze out excess and place soaked bread in two 10" pie plates and press into pie pans. 2. Cover with a layer of prosciutto ham (optional) 3. Cover with a layer of grated cheese 4. Cover with a layer of tomato and pesto; spreading pesto on tomatoes 5. Repeat all layers 6. Beat eggs with salt and pepper, pour over layers
Day of serving: 1. Drizzle whipping cream over top 2. Bake at 375-F for 45 minutes
BREAKFAST BURRITOS
Scrambled eggs wrapped in flour tortillas and smothered with Jerry's famous green sauce and cheese
For each burrito:
1 egg
1 Tbs. milk
1 flour tortilla
1 slice of Monterey Jack cheese
1 ladle of Jerry's famous green sauce (call Peggy for the recipe)
Preparation: 1. Beat egg and milk with wire whip 2. Pour into nonstick omelet pan 3. Scramble eggs 4. Place slices of Monterey Jack across center of tortilla 5. Add eggs and roll tortilla so cheese is on top 6. Pour 1 ladle of green Chile sauce over the top and grated jack and cheddar cheese to lightly cover, garnish with chopped red bell pepper 7. Bake for 4 minutes at 400-F to melt cheese 8. Garnish with cilantro
