Lydia, I agree with Sandie that adding bread would turn this into a whole other dish entirely (but that’s exactly how new dishes are often discovered!). Besides the substitutions Sandie mentioned, sliced deli turkey would also work, as would a thin layer of sauteed mushrooms. We’ve also done it with nothing at all on the bottom when none of these substitutions fit within a given guest’s diet–not quite as good, but still delightful.

Mary Jo – This breakfast entree is ideal for a B&B setting. As you mentioned, so simple, yet extraordinarily delicious. This is one of those recipes where final flavor and texture come together in an unusually delightful way. I can’t imagine a guest not enjoying it, especially with the substitution notes Rodney included at the end of the recipe to fit different dietary requirements of guests & family (see note with substitutions for meat).

Marguerite – The recipe actually calls for very little mustard, but what it does, it does well

Kathy – This recipe sent me on a hunt for gratin dishes as well. I finally found some at an antique store that I loved: old, heavy, well made…must have come from a restaurant about 40 years ago! (Modern gratin dishes seem so much lighter—I like the weightiness of dishes from the past.)

Val – Re: the cookbook, I hope so. Each recipe I’ve made & shot so far has honestly exceeded my expectations. The recipes are unique, tasty & fit my qualifications for being “best of”. I hope Inn Cuisine readers embrace them as much as I do!

Lydia – I personally don’t think bread would be a proper substitute for the ham called for in this recipe. You need something with a bit more meat down there (pardon the pun). Bread would just be too soggy and end up changing the texture of the dish to something like a standard egg bake—wouldn’t be the same at all.

Instead, why not follow Rodney’s notes included at the end of the recipe? For ham substitutions, he suggests turkey ham or vegetarian sausage patties. You really need a meat-type base. Would any of those suggestions work for you instead of the pork?