Faith's Warm Smithfield Ham and Cheese Toast Recipe

About: Although it seems strange to have breakfast for dinner, Town Hall's Faith's Warm Smithfield Ham and Cheese Toast is a signature dish offered during their dinner service. A more rich and fulfilling dish is hard to imagine. It looks much like a traditional eggs Benedict and is served in the center of a round plate with the cream sauce spilling over. The poached egg and toast almost seem to exist solely to accompany the jalapeño sauce, which captures the true flavor, not the heat, of jalapeño extraordinarily well.

Recipe Info

Restaurant: Town Hall | San Francisco Bay Area

Servings: 4
Prep Time: 35 minutes
Cuisine: American
Meal Type: Breakfast
Main Ingredient: cheese
Dish Type: Main Course
Cooking Method: Pan Fry
Season/Occasion: Any Occasion
Dificulty: Moderate
Vegetarian: No


Recipe for the Jalapeno Cream

Combine the cream with jalapenos in a pot on medium heat. Simmer for 10 to 15 minutes until cream coats the back of a wooden spoon and takes on the flavor of the jalapenos. Add 3/8 cup of grated Parmigiano-Reggiano cheese (reserving 1/8 cup) and let simmer until it has melted into the cream. Add salt and pepper to taste and set aside.

Recipe for the Sandwich

Take two slices of sourdough bread, and place one slice of the Smithfield ham and 1/4 cup of the grated St. George cheese in between. Brush outside slices of bread with butter and place in panini machine or on a grill pan and cook until both sides are golden brown.  Plate the sandwich and place on poached egg on top.  Repeat with remaining ingredients.  Ladle approximately 1/2 cup jalapeno cream over each sandwich to cover both the egg and sandwich. Sprinkle Parmigiano-Reggiano cheese over the cream. Using a brulee torch, lightly brown the sprinkled Parmigiano-Reggiano and serve.

Recipe for the Sandwich Note:

Prosciutto can be substituted for the Smithfield ham, and cheddar cheese can be used in place of St. George cheese.


2 C. heavy cream 8 slice(s) sourdough bread (1/2-inch thick) 2 jalapenos, halved 4 slice(s) Smithfield ham 1/2 C. Parmigiano-Reggiano, grated 1 C. St. George cheese, grated to taste, Kosher salt and ground black pepper 4 Tbsp. unsalted butter, at room temperature 4 eggs, poached


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