Cope’s Knotty Pine Cafe might be known for its hand-breaded chicken fried steak, killer burgers, and hefty portions of home-cooked favorites, but when we asked owner Karla Cope if she and her team—including Chef George—would come up with something light for our readers for this issue’s Quick Bites, we were reminded why people have loved the Knotty Pine Cafe since 1948.
First, the hearty Ham & Egg Baguette recipe they created included local ingredients, which, actually, wasn’t a stretch for them. “All the meats and produce we use in the restaurant are local,” Cope explained. Second, it sounded easy-to-make and delicious. “I gave George an idea of what we wanted to do and he ran with it…he created a bunch of different recipes,” she said, “and we taste-tested everything and picked our favorite.” Third, they stuck to a classic combination of fresh flavors that are perfect any time of day. Breakfast? Brunch? Lunch? Dinner? Make this dish whenever, and with each bite, savor—in more ways than one—the fact that what you’re eating was thought up just for you. LET’S EAT!
Ham & Egg Baguette
- Loaf of crusty baguette bread
- 1 slice breakfast ham, medium-cut
- 2 eggs
- 1 avocado, diced
- 1/4 c. shredded cheese of your preference
- 1/2 c. diced tomatoes
- Salt and Pepper to taste
Start by hard boiling your eggs. Once ready, peel, chop, and mix them with enough mayonnaise to coat well. A couple tablespoons should do, unless you like a lot of mayo.
Add salt and pepper to taste.
Slice your baguette bread into small pieces (a bit bigger than bite size) and place on a baking sheet. Place in the oven at 400 degrees and toast until lightly browned (about 15 minutes).
Grill your ham with the method you prefer but at home, the fastest way is to heat a skillet on the stove and sear the ham for a few minutes a side until golden brown.
Cut your ham to fit your bread slices and then place a piece of ham on top of each slice of bread. Top with a small spoonful of the egg mixture. Then place your diced avocado and tomatoes and sprinkle with cheese. Enjoy!