Breakfast & Brunch

Ham and Egg Braid

Ham and Egg Braid

4 eggs
1/4 cup milk
Salt and pepper
1 tablespoon butter
2 tablespoons chopped red pepper
2 tablespoons chopped scallions
2 ounces cream cheese, cut in small cubes
4 to 6 thin slices ham
1 cup shredded Swiss or cheddar cheese
1 tube (8 ounces) crescent roll dough
1 teaspoon dried parsley

Place a large piece of parchment paper or foil that has been sprayed with cooking spray on a cookie sheet or jelly roll pan. Open the tube of dough and unroll it on the parchment or foil. If you are not using seamless dough, press the seams together.

Next, use a rolling pin or your hands to roll or press out the dough just a bit to form a big rectangle. Use a knife or kitchen scissors to make 1 inch slices all the way down each side of the longest side of the dough. This should leave about a 3 inch area in the middle of the dough for your filling.

Separate one egg. Set aside the egg white. Whisk the yolk from that egg along with 3 other eggs and milk together. Season with a little salt and pepper. Heat butter in a non-stick pan. Add egg mixture. Let the eggs start to set a bit and then scramble and add the red pepper, scallions and pieces of cream cheese. Cook until eggs are still a little soft. Don’t overcook the eggs!

Place ham, overlapping the slices, down the middle of the dough. Spoon cooked eggs on top of ham. Sprinkle cheese over eggs. To braid, lift the strips of dough across the filling to meet the center. Brush egg white over the braid. Sprinkle with parsley. Cook in a preheated 400 degree oven for 20 to 30 minutes until the pastry in golden. Carefully transfer the braid to a large platter. Cut into 2 inch strips and serve.

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