2 English muffins split and toasted 1 tomato large, peeled 1 cup Swiss cheese shredded 1/2 cup heavy cream 3 tablespoons almond flour 6 eggs large, beaten 2 teaspoons horseradish prepared 2 teaspoons chives chopped 1/2 teaspoon salt 1/4 teaspoon black pepper 3 ounces ham smoked cooked, cut in small strips 2 bacon roses, see below Parsley sprigs

Preheat oven to 325 degrees. Generously grease an 8 x 8 x 2-inch baking dish.

 Arrange muffin halves in bottom of baking dish. Cut tomato into four 1/2 -inch thick slices; place a slice on each muffin half. Sprinkle 1/4 cup of the cheese over each tomato.

In a medium bowl, beat heavy cream and flour until smooth. Add eggs, horseradish, chives, salt and pepper; stir until blended. Pour around muffin halves.

Sprinkle ham over egg mixture. Bake for 35 to 40 minutes or until golden and centre is almost set.

To serve, garnish with bacon roses and parsley. Cut into squares and serve hot.


 In a large skillet over medium-high heat, fry two bacon strips until brown. While still warm, coil each into a rose shape, secure with a wooden pick; cool completely. Remove picks.

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