Busters Recipes

Breakfast Ham Focaccia

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)

Cooking Directions
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 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.

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.

Serves 8.

Asiago Cheese Sauce: In a small saucepan, melt 1 tablespoon butter
over medium heat. Stir in 1 tablespoon all-purpose flour, 1/8 teaspoon
salt and 1/8 teaspoon pepper. Stir in 1 cup half-and-half or light
cream. Cook and stir over medium heat until thickened. Cook and stir
for 1 minute more. Stir in 3/4 cup grated Asiago cheese until melted.
Makes about 1 1/4 cups sauce.

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