Scrambled Ham and Egg Breakfast Sandwiches on Totally-From-Scratch Biscuits (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 tablespoons unsalted butter |
1/2 cup chopped cooked ham (about 3 ounces) |
9 large eggs |
3 tablespoons chopped green onions |
2 tablespoons whole milk |
1/2 teaspoon essence or creole seasoning, recipe follows |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1/2 cup grated fontina or swiss |
8 warm totally from scratch biscuits, recipe follows, split in 1/2 |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. In a large bowl, whisk the eggs, green onions, milk, Essence, salt, and pepper until frothy.
2. In a large skillet, melt the butter over medium-high heat. Add the ham and cook, stirring, until hot and fragrant, 1 to 2 minutes. Add the eggs, and cook, stirring with a wooden spoon, until the eggs are soft and creamy and just set in large curds, 1 1/2 minutes for soft scrambled to 2 minutes for a hard scramble. Remove from the heat and sprinkle the cheese over the top.
3. Place 2 split biscuits on each of 4 large plates. Spoon the egg mixture onto the bottom biscuits and arrange the tops to make sandwiches.
4. Serve immediately.
5. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
6. Combine all ingredients thoroughly.
7. Yield: 2/3 cup
8. Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch
9. Published by William and Morrow, 1993.
10. Totally From Scratch Biscuits:
11. 1 1/4 cups self-rising flour
12. 3/4 cup cake flour
13. 1 tablespoon sugar
14. 3/4 teaspoon baking powder
15. 1/2 teaspoon salt
16. 1/8 teaspoon baking soda
17. 4 tablespoons (1/2 stick) cold unsalted butter cut into pieces
18. 1 1/4 cups heavy cream
19. 1/4 cup all-purpose flour
20. 2 tablespoons melted unsalted butter
21. Preheat the oven to 475 degrees F and position the rack in the center of the oven.
22. Into a medium bowl, sift together the self-rising flour, cake flour, sugar, baking powder, salt, and baking soda. Using your fingers or a pastry cutter, work the cold butter into the flour until the mixture resembles coarse crumbs. Add the heavy cream and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a moist dough, being careful not to overmix!
23. Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour. Using your hands, pat the dough into a 1/2-inch thick disk about 8 inches in diameter.
24. Using a 3-inch round cutter dipped in some of the remaining all-purpose flour, cut out rounds and place on an ungreased baking sheet. (Be sure to press straight downward when cutting the dough – a twisting motion will prevent the dough from rising.) Re-form the scraps of dough in order to make 8 biscuits.
25. Using a pastry brush, brush the tops with the melted butter and bake until golden brown, 10 to 12 minutes.
26. Remove from the oven and cool briefly before serving.
27. Yield: 8 (3-inch) biscuits
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