↞ recipe box start page
Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
1 12-inch round or square focaccia (Italian flat bread), split horizontally
3/4 cup mascarpone cheese (3 oz)
2 tbsp finely chopped bottled roasted red sweet peppers
2 tsp snipped fresh rosemary
6 eggs
1/4 cup water
1/4 tsp salt
1/8 tsp pepper
1 tbsp butter
16 slices cooked ham, thinly sliced
1 recipe Asiago Cheese Sauce (see below)
Snipped fresh rosemary or parsley (optional)
Preheat broiler. Broil cut sides of focaccia until toasted. Remove from broiler. In a small bowl, combine mascarpone cheese, roasted peppers and rosemary. Spread some of the mascarpone mixture on each half of the focaccia. Cut each half of the focaccia into 4 wedges or squares.
Meanwhile, with a whisk or fork, in a medium bowl, beat eggs, water, salt and pepper together until combined. In a 10-inch skillet, melt butter over medium heat. Pour egg mixture into skillet. Cook, without stirring, until mixture begins to set. Cook for 4 to 5 minutes more or until eggs are cooked through but still moist, lifting and folding often to assure eggs cook evenly. Remove from heat; keep warm.
To assemble focaccia, broil cheese-topped wedges or squares for 2 minutes. Top each with 2 slices of ham and some of the scrambled egg mixture. Spoon some of the Asiago Cheese Sauce over each wedge or square. If desired, garnish with additional snipped rosemary or parsley. Serves 8.
Asiago Cheese Sauce: In a small saucepan, melt 1 tbsp butter over medium heat. Stir in 1 tbsp all-purpose flour, 1/8 tsp salt and 1/8 tsp pepper. Stir in 1 cup half-and-half or light cream. Cook and stir over medium heat until thickened. Cook and stir for 1 minute more. Stir in 3/4 cup grated Asiago cheese until melted. Makes about 1 1/4 cups sauce.
view more member recipes
BREAKFAST HAM FOCACCIA
view my recipes
print
save
Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
1 12-inch round or square focaccia (Italian flat bread), split horizontally
3/4 cup mascarpone cheese (3 oz)
2 tbsp finely chopped bottled roasted red sweet peppers
2 tsp snipped fresh rosemary
6 eggs
1/4 cup water
1/4 tsp salt
1/8 tsp pepper
1 tbsp butter
16 slices cooked ham, thinly sliced
1 recipe Asiago Cheese Sauce (see below)
Snipped fresh rosemary or parsley (optional)
Preheat broiler. Broil cut sides of focaccia until toasted. Remove from broiler. In a small bowl, combine mascarpone cheese, roasted peppers and rosemary. Spread some of the mascarpone mixture on each half of the focaccia. Cut each half of the focaccia into 4 wedges or squares.
Meanwhile, with a whisk or fork, in a medium bowl, beat eggs, water, salt and pepper together until combined. In a 10-inch skillet, melt butter over medium heat. Pour egg mixture into skillet. Cook, without stirring, until mixture begins to set. Cook for 4 to 5 minutes more or until eggs are cooked through but still moist, lifting and folding often to assure eggs cook evenly. Remove from heat; keep warm.
To assemble focaccia, broil cheese-topped wedges or squares for 2 minutes. Top each with 2 slices of ham and some of the scrambled egg mixture. Spoon some of the Asiago Cheese Sauce over each wedge or square. If desired, garnish with additional snipped rosemary or parsley. Serves 8.
Asiago Cheese Sauce: In a small saucepan, melt 1 tbsp butter over medium heat. Stir in 1 tbsp all-purpose flour, 1/8 tsp salt and 1/8 tsp pepper. Stir in 1 cup half-and-half or light cream. Cook and stir over medium heat until thickened. Cook and stir for 1 minute more. Stir in 3/4 cup grated Asiago cheese until melted. Makes about 1 1/4 cups sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Focaccia
by sgre52160
Premade pizza crust Olive Oil Parmesan Cheese Fresh, minced herbs Preheat oven according to crust directions. Drizzle the crust with olive oil, sprinkle with a tbsp of minced herbs. Rosemary als
by sgre52160
Premade pizza crust Olive Oil Parmesan Cheese Fresh, minced herbs Preheat oven according to crust directions. Drizzle the crust with olive oil, sprinkle with a tbsp of minced herbs. Rosemary als
Focaccia Breadsticks
by ICOOK2
Ingredients 1/2 cup oil-packed dried tomatoes 1/2 cup grated Romano cheese 2 teaspoon snipped fresh rosemary or 3/4 tsp. dried rosemary, crushed 1/4 teaspoon cracked black pepper 2 1
by ICOOK2
Ingredients 1/2 cup oil-packed dried tomatoes 1/2 cup grated Romano cheese 2 teaspoon snipped fresh rosemary or 3/4 tsp. dried rosemary, crushed 1/4 teaspoon cracked black pepper 2 1
Herbed Focaccia
by HappyCook80
Herbed Focaccia 2 cups warm, 105 to 115 degrees water 4 teaspoons active dry yeast 2 pinches of sugar or 1/2 teaspoon honey 5 to 6 cups unbleached all purpose flour, divided, plus more for dust
by HappyCook80
Herbed Focaccia 2 cups warm, 105 to 115 degrees water 4 teaspoons active dry yeast 2 pinches of sugar or 1/2 teaspoon honey 5 to 6 cups unbleached all purpose flour, divided, plus more for dust
Easy Focaccia
by sgre52160
1/2 cup fresh basil leaves 1/4 cup fresh thyme sprigs 2 garlic cloves, chopped 1/4 tsp salt, if desired Dash pepper 1/4 cup oil 1 (12 oz) can refrigerated biscuits (in the tube) 1/3 cup grate
by sgre52160
1/2 cup fresh basil leaves 1/4 cup fresh thyme sprigs 2 garlic cloves, chopped 1/4 tsp salt, if desired Dash pepper 1/4 cup oil 1 (12 oz) can refrigerated biscuits (in the tube) 1/3 cup grate
view more member recipes