Ham Egg and Cheese Braid

Ham Egg and Cheese Braid 

 

 

 

 

 

 

 

  

 

 

 

So, you made this big beautiful ham for the holidays and now you ask yourself what are you going to do with it after the holidays.  Well, I take one day at a time…starting with breakfast the day after Christmas.  I make a Breakfast Braid because I’m still in a festive mood.  I call it a breakfast braid but you can fill it with whatever you want.  Turkey and stuffing with a little cranberry sauce.  Roast beef and provolone cheese with an Au jus for dipping.  Fill it with strawberries and whipped cream.  That is what I love about making braids…  SO EASY and so impressive no matter what you fill it with.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ham Egg and Cheese Breakfast Braid

4 large eggs, beaten

1 stick butter, divided

⅓ cup heavy cream 

salt and pepper

1 tablespoon unsalted butter

1 box (2 sheets) frozen puff pastry sheet, defrosted

A few slices of leftover honey baked ham

1 cup shredded cheddar cheese

 

Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

 

 

 

 

 

 

 

 

 

 

 

Crack the eggs into a bowl and beat together until well combined. Measure out 1 tablespoon egg and transfer to a small bowl (this will be the egg wash). Add the heavy cream and season with a pinch of salt and pepper. Mix well. 

Heat the butter in a skillet over medium. Add the egg mixture and cook, stirring constantly, until eggs are softly set. Remove from the heat and set aside to cool.  Slightly under-cook the eggs as they will continue to cook in the oven.

 

 

 

 

 

 

 

 

 

 

 

Unfold the puff pastry and roll out into a 10 x 12-inch rectangle. Arrange on the parchment paper. Using a sharp knife, make a series of evenly spaced cuts down both long edges of the pastry to form ½-inch wide strips. The center of the pastry should be about 4 inches wide. 

 

 

 

 

 

 

 

 

 

 

 

Arrange the slices of ham down the center strip of pastry.

 

 

 

 

 

 

 

 

 

 

Spoon the scrambled eggs evenly over the ham.   

 

 

 

 

 

 

 

 

 

 

 

Cover with your choice of cheese.  I like mild cheddar.

 

 

 

 

 

 

 

 

 

 

 

Arrange the strips of pastry over the filling, overlapping alternating sides as you work down to form a braid shape, tucking and pinching the pastry to hold it together as needed.

Add a splash of water to the small bowl of beaten egg you set aside and mix well. Brush the egg wash all over the pastry. Note:  Instead of egg wash you can also use melted butter. Your choice.

 

 

 

 

 

 

 

 

 

 

Bake the braid until puffed and golden brown, 30–35 minutes. Let cool slightly before cutting into pieces. Serve warm. 

 

Photography is the property of and copyrighted to Welcome Home.

Easy Caprese Quiche

  

I love Caprese…… fresh tomatoes and basil and mozzarella cheese are so perfect together. So, I make Caprese as an appetizer.  I make Caprese Chicken that is to die for.  But today I made a Caprese quiche.  Eggs so light and fluffy you won’t believe it.  And it’s loaded with fresh Roma tomatoes, mozzarella cheese and fresh basil.  It’s so easy to make because it makes it own crust.  Great for breakfast, brunch, lunch and dinner.  I love this recipe and you will too.

 

 

 

 

 

 

 

 

 

 

 

Easy Caprese Quiche

5 whole large eggs 

5 large egg whites (or use liquid egg whites)

1 cup half and half or whole milk 

1/2 cup shredded mozzarella cheese

½ cup of shredded Provolone or Monterrey Jack 

2 tablespoons sliced fresh basil, packed 

1 teaspoon garlic salt 

¼ teaspoon salt

¼ teaspoon pepper 

1-2 fresh Roma tomatoes thinly sliced 

 

 Preheat oven to 350 degrees. 

 

 

 

 

 

 

 

 

 

 

 

Grease a 9 inch pie pan or you can use a 8 inch square dish

 

 

 

 

 

 

 

 

 

 

 

 

Crack 5 whole large eggs into a large mixing bowl. Then add 5 more egg whites only and whisk until blended. By the way, save the yolks for another breakfast. Whisk in the half and half or milk until combined.

Add in the seasonings, cheeses, and basil and continue to whisk until everything is blended. Whisk well.

 

 

 

 

 

 

 

 

 

 

 

 

Pour into a greased 9 inch pie plate or 8 inch square baking pan. Top with thinly sliced tomatoes and extra cheese on top.

 

 

 

 

 

 

 

 

 

 

 

 

Bake at 350 degrees 50-60 minutes or until center is set and no longer jiggly.  

 

 

 

 

 

 

 

 

 

 

 

Garnish with additional sprinkle of chopped basil on top if desired.

 

 

 

 

 

 

 

 

 

 

 

 

Slice and serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

Cover quiche with plastic wrap and store in refrigerator for up to 3 days. To heat up, cover with foil and bake in oven for 15 minutes at 350 degrees. 

 

 

 

 

 

 

 

 

 

 

 

 

You can also freeze this if you want to make it ahead of time.  Just thaw and bake. 

 

 

 

 

 

 

 

 

 

 

 

 Breakfast, brunch, lunch or dinner.  So easy to make and so good!  

Fried Egg and Ham Sandwich

 

 

 

 

 

 

 

 

 

 

 

 

 

What a delicious way to start your day! This super easy and quick fried egg, cheese and ham sandwich comes together in less than seven minutes making it a great breakfast for any morning!

White bread

Ham steak

Eggs

Butter

Fry the egg

Add two tablespoons of butter to a large non-stick skillet over medium heat. When the pan is hot and the butter foamy, crack the egg into the pan. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook the eggs until the whites are cooked and it is still somewhat runny in the yolk (or not runny at all if that's what you prefer), and remove the egg from the pan to a plate and set aside. 

 

 

 

 

 

 

 

 

 

 

Add another pat of butter to the same skillet and add your ham slice. Fry until lightly browned and warmed through. Remove from skillet and set aside with your fried egg.

 

 

 

 

 

 

 

 

 

 

 

Next, Spread some butter on one side of each slice of your  bread. Place the slice buttered side down in the same skillet you fried your ham and egg. Fry the one side of the bread until golden brown. 

 

 

 

 

 

 

 

 

 

 

While in the skillet, add your ham and then top it with your fried egg.  If you want cheese, now is the time to add it.  Next lay your second slice of buttered bread on top of the ham and egg, being careful not to push down on it if you want to keep the yolk runny.

Once the bread is brown on the other side, remove and serve. 

 

 

 

 

 

 

 

 

 

 

 

 

Notes

Use good quality bread.  It really does make a difference.

Butter makes the bread brown so nicely and adds fabulous flavor.  You can use salted or unsalted butter.

If you like your eggs runny don’t push down on the sandwich.  It will all come together as everything melts and browns.

Fry the ham slice until a little crispy on the edges, makes it even better! 

 

Photography is the property of and copyrighted to Welcome Home.