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Breakfast Ham Focaccia
Easter celebrations

Makes eight servings 1 12-inch round or square focaccia (Italian flat bread), split horizontally 3/4 cup mascarpone cheese (3 ounces) 2 tablespoons finely-chopped bottled roasted red sweet peppers 2 teaspoons snipped fresh rosemary 6 eggs 1/4 cup water 1/4 teaspoon salt 1/8 teaspoon pepper 1 tablespoon butter 16 slices cooked ham, thinly sliced 1 recipe Asiago Cheese Sauce (see below) Snipped fresh rosemary or parsley (optional

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, with a whisk or fork, in a medium bowl, beat eggs, water, salt and pepper together until combined. In a 10-inch skillet, melt butter over medium heat. Pour egg mixture into skillet. Cook, without stirring, until mixture begins to set. Cook for 4-5 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. To assemble focaccia, broil 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 snipped rosemary or parsley.