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.
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.
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