The Anytime of Day Egg Braid

The Anytime of Day Egg Braid
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2015 Mountain State Fair – Honorable Mention: Lacey Grogan

Ingredients:

1/3 of a 10 oz box of frozen chopped broccoli, thawed & well drained

2 Tablespoons butter

1/2 cup chopped green onion

1/2 cup chopped green pepper

6 EGGS

1/4 cup milk

1/2 teaspoon salt

1/2 teaspoon basil leaves, crushed

1 cup diced ham

1 cup Cheddar cheese

1 teaspoon lemon juice

1 can refrigerated Pizza crust

1 egg

1 Tablespoon water

Poppy seeds

 

Directions:

Thaw and drain broccoli; set aside.   In a large skillet over medium heat, cook onion and pepper until tender in butter.  Beat together eggs, milk, salt, basil and ham until blended.  Pour over vegetables in pan. Gently scramble eggs until thickened but still moist.  Remove from heat; set aside.

In a medium bowl, toss together broccoli, cheese, and lemon juice.  Set aside. Unroll dough onto lightly greased baking sheet and stretch until it forms 14 x 9 inch.  Spread egg mixture in a 3 inch wide strip lengthwise down center of dough.  Top with reserved broccoli mixture.  Preheat oven to 375 F. Use pizza cutter and make cuts in dough at 1 inch intervals on both sides of rectangle, just to edge of filling.  Fold dough over lapping and giving a braided appearance,  In a small bowl, beat together 1 egg and water.  Brush top of dough with egg mixture.  Sprinkle with poppy seeds.  Bake in a oven for 15 minutes.  Loosely cover with foil.  Cook an additional 10 minutes.  Cut into slices to serve.