Ham and Egg Croissant with Swiss and Chives

Ingredients:
3 eggs
3 slices ham
1 slice swiss cheese
freshly cracked pepper
garlic powder
1 tablespoon butter


Directions:
Place butter in pan add ham and lightly brown. While ham is cooking crack your eggs in a small bowl and whisk to blend add pepper and garlic powder. Add some fresh chopped chives and then pour over your ham. Cook until eggs are fluffy I usually cook my eggs very slowly to achieve soft fluffy eggs. While eggs are cooking cut your croissant in half place cheese slice on bottom of croissant when eggs are ready spoon onto your croissant and garnish with left over chives. 
You can also heat your croissants in the oven. Cut in half place cheese slice on bottom of croissant and slightly toast them for lets say 10 minutes on 325 when warmed place eggs on bottom half and garnish with chives.   
Either warmed croissants or room temp. These Ham and Egg Croissant with Swiss Cheese and Chives are very tasty. Great for a weekend brunch.
This is a very fast and easy recipe.
Enjoy!

Tomatoes

My heirloom tomatoes are beginning to ripen.  So far I've made a  fresh pasta sauce, caprese salad and baked tomatoes with fresh herbs and parmesan cheese and that was so delicious. They were all very yummy and so fresh tasting. But what will I make with my delicious bounty next? 

Hot Artichoke Dip

This has to be one of my all time favorite hot dips. It is so easy... just 3 ingredients and you have a fabulous tasty dip in no time at all. This is usually a dip I make for the holidays or special occasions and how about Friday night date night. This is dip people will RAVE about.....so whip some up and party.....  

Ingredients:

I can artichokes

1cup of mayo

I cup of parmesan cheese

freshly grated pepper

Directions:

Combine all ingredients place in an ungreased baking dish and bake for 45-60 minutes or until hot and bubbly. Serve with crackers or french bread.

I garnish with chopped chives and a little parsley.

Enjoy!!!

Caprese Salad

Ingredients:

vine-ripe tomatoes, 1/4-inch thick slices

fresh mozzarella, 1/4-inch thick slices

fresh basil

extra virgin olive oil for drizzling

Coarse pepper

Directions:

Layer alternating slices of tomatoes and mozzarella. Season with fresh cracked black pepper. Tear fresh basil leaves and scatter on top of tomatoes and mozzarella. Drizzle the salad with extra-virgin olive oil.

I used fresh heirloom tomatoes and basil from my garden. This is a meal in itself with some crusty warm french bread and a glass of vino.