Ham and vegetable bread cups
Ham and vegetable bread cups

Preparation time 20 minutes

Total time: 1 hour

Ingredients

  1. 15 mL (1 tbsp.) Meaux mustard or Compliments old-fashioned mustard
  2. 1 mL (1/4 tsp.) nutmeg
  3. 500 mL (2 cups) milk
  4. 45 mL (3 tbsp.) flour
  5. 125 mL (1/2 cup) diced onion
  6. 125 mL (1/2 cup) diced celery
  7. 125 mL (1/2 cup) diced sweet red pepper
  8. 45 mL (3 tbsp.) butter
  9. 250 mL (1 cup) peeled, cubed potatoes
  10. 250 mL (1 cup) cubed Chef Georges ham
  11. 6 slices whole wheat bread (crusts removed)
  12. 15 mL (1 tbsp.) melted butter
  13. fresh parsley finely chopped

Directions

  1. Preheat oven to 230°C (450°F).
  2. Cook potatoes in a saucepan of boiling water for about 10 minutes, or until tender. Drain and reserve. Melt butter in a saucepan over medium heat and add onion, sweet pepper and celery.
  3. Cook for about 5 minutes, or until vegetables are cooked but still a little crunchy. Sprinkle flour over vegetables and continue cooking for 2 minutes, stirring. Pour in milk gradually, stirring constantly; cook for 5 to 7 minutes, or until sauce thickens and bubbles.
  4. Add nutmeg, mustard, potatoes and ham. Combine. Cover pan and reduce heat to low. Place six slices of bread on a work surface and fl atten with a rolling pin.
  5. Butter both sides of bread and press into giant muffin cups or into bowls 9 cm (3 1/2 inches) in diameter.
  6. Bake for 10 minutes, or until bread is toasted and crusty Spoon 125 mL (1/2 cup) of the ham mixture into each bread cup.
  7. Garnish with fresh parsley. Served with a grated carrot salad.

Tip: For Sunday brunch, mould bread in regular muffin tins. The bread cups can be prepared the day before and stored in an airtight container.

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