Serious Eats: Recipes
Sunday Brunch: Hamekins
Of all the perks to working at a cheese shop like Formaggio Kitchen, it's the family breakfasts I miss the most. These meals were quickly prepared by whoever had time before the store opened, and were inevitably cheesy and always delicious. Created by two cheese mongers (Tripp and Emily) who needed a quick breakfast that was simple to prepare and used very few ingredients, the "hamekin" was born out of necessity.
Ideally, use a combination of both soft and hard cheeses, but any kind of cheese will work. The type of ham is personal preference, but I like a lightly smoked variety the best. Serve with plenty of toast for dunking, and a delicate fizzy cocktail (unless you're at work, then stick to coffee).
About the author:
Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)