I might have a slight problem when it comes to brunching. Whenever I go out for brunch or make a pre-meditated breakfast at home, I always land on a croque madame or a croque monsieur. Boring, right?
Well, maybe a little, but how could anyone really get bored with melted gruyère and ham? Then there’s the bread factor, which is important for people like me who don’t like to do their morning coffee without carbs. And, of course, I wouldn’t dream of having my croque without a decent schmear of Dijon mustard. That’ll wake you up. Yum. Are you going to fault a girl for knowing what she likes?
A couple of weeks ago, I bought The Smitten Kitchen Cookbook (and had the opportunity to meet the Deb Perelman!). I leafed through the book for days, admiring the pictures and the writing, trying to decide which recipe to tackle first. I would have happily made anything, but I kept coming back to the Cheddar & Onion Breakfast Buns. I kept looking at these glorious buns, wondering how I could take the cheddar out and, instead, insert all the elements of a croque monsieur. Like I said, I may have a problem.
