Breakfast Ham Foccacia

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20 min

10 min

Serves 8

    • 16
      slices cooked Canadian Ham, thinly sliced
    • 1
      12"/30 cm round or square focaccia bread, split horizontally
    • 3/4 cup
      175 mL
      mascarpone cheese (about 3 oz/75 g)
    • 2 Tbsp
      25 mL
      finely chopped bottled roasted red sweet peppers
    • 2 tsp
      10 mL
      chopped fresh rosemary
    • 6
    • 1/4 cup
      50 mL
    • 1/8 tsp
      0.5 mL
    • 2 Tbsp
      25 mL
      butter, divided
    • 1 Tbsp
      15 mL
      all purpose flour
    • 1/8 tsp
      0.5 mL
    • 1 cup
      250 mL
      half-and-half or light cream
    • 3/4 cup
      175 mL
      grated Asiago cheese


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, in a medium bowl, whisk eggs, water, and pepper together until combined. In a 10″/25 cm skillet, melt 1 Tbsp/15 mL 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. Meanwhile, make Asiago Cheese Sauce: In a small saucepan, melt remaining 1 Tbsp/15 mL butter over medium heat. Stir in flour and pepper. Stir in half-and-half or light cream. Cook and stir over medium heat until thickened. Cook and stir for 1 minute more. Stir in Asiago cheese until melted. To assemble focaccia, broil mascarpone 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 fresh rosemary.

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