8 extra large eggs
2 tablespoons water
1/2 teaspoon salt
pinch of ground nutmeg
pinch of white pepper
1/4 pound thinly sliced Westphalian ham or prosciutto, julienned
6 tablespoons butter or margarine
Snipped chives or chopped parsley for garnish
Crisp Wheat Pastry
3/4 cup all purpose flour
2/3 cup graham or whole wheat flour
1/2 teaspoon salt
1/8 teaspoon sugar
1/4 cup cold butter or margarine
2 tablespoons lard
2 tablespoons grated parmesan cheese
1 teaspoon lemon juice
1 to 1 1/2 tablespoons cold water
Preheat oven to 450. Mix flours, salt, and sugar. Cut in butter, lard and cheese until crumbly. Gradually mix in lemon juice and cold water until mixture clings together.
Press dough into a flattened ball. Roll out on a floured board or pastry cloth to fit in a 9 inch pie pan. Fit into pie pan; trim and flute edge. Pierce all over with a fork to prevent pastry from bubbling. Bake until lightly browned (10-12 minutes).
If pastry is baked ahead of time, reheat in a 350 oven until heated through (6-8 minutes).
Filling
In a large bowl beat eggs with water, salt, nutmeg, and white pepper until well combined.
In a small frying pan cook ham strips in 2 tablespoons of the butter until lightly browned; keep warm.
Melt 3 tablespoons of the remaining butter in a large frying pan over low heat. Add egg mixture all at once. Cook, stirring lightly as eggs begin to thicken, until eggs are cream. Cut remaining 1 tablespoon butter into bits and add to the eggs, stirring until softly set.
Spoon scrambled eggs into hot pastry. Scatter ham strips evenly over eggs, sprinkle lightly with chives, and serve at once.
Breakfasts & Brunches – California Culinary Academy
Serves 4-6
