8 Eggs

1/4 C. Milk

Salt

Fresh ground black pepper

Cooking oil

1/4 C. Green bell pepper, seeded, finely diced

1/4 C. Red onion, finely diced

1/2 C. Ham, diced

1/2 C. Tomato, diced

1/2 C. Potato, diced and cooked

1/2 tsp.. Fresh parsley, chopped

1/3 C. Smoked Gouda cheese, shredded

1/3 C. Swiss cheese, shredded

1/3 C. Monterrey Jack cheese, shredded

4 each Tomato slices

4 each French baguette slices, buttered

Fresh sliced fruit or berries

 

Combine cheeses, reserve. Cook buttered French baguette slices on a griddle until golden brown, reserve. Season tomato slices with salt and pepper. Grill tomato slices, reserve keeping warm. Combine eggs and milk, season with salt and pepper. Heat a large non-stick egg pan with a small amount of oil. Add green pepper and red onion, saute until tender. Add ham, tomato, potato, egg mixture and parsley. Cook eggs until just set. Sprinkle in a little of the blended cheeses, reserve. Place toasted baguette slices on serving plates and top with grilled tomato slices. Portion scrambled ham / egg mixture over grilled tomatoes. Top with generously with blended cheeses. Garnish with fresh fruit and serve immediately.