Scrambled Ham and Egg Breakfast Sandwiches on Totally-From-Scratch Biscuits
- 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
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 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
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.
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.
Serve immediately.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.Totally From Scratch Biscuits:
1 1/4 cups self-rising flour
3/4 cup cake flour
1 tablespoon sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
4 tablespoons (1/2 stick) cold unsalted butter cut into pieces
1 1/4 cups heavy cream
1/4 cup all-purpose flour
2 tablespoons melted unsalted butter
Preheat the oven to 475 degrees F and position the rack in the center of the oven.
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!
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.
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.
Using a pastry brush, brush the tops with the melted butter and bake until golden brown, 10 to 12 minutes.
Remove from the oven and cool briefly before serving.
Yield: 8 (3-inch) biscuits
Recipe courtesy Emeril Lagasse