Scrambled Ham and Egg Breakfast Sandwiches on Totally-From-Scratch Biscuits (Emeril Lagasse) Recipe
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Directions:
- In a large bowl, whisk the eggs, green onions, milk, Essence, salt, and pepper until frothy.
- 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
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 564.34 Kcal (2363 kJ) | ||
| Calories from fat | 236 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.22g | 40% | |
|---|---|---|---|
| Cholesterol | 473.98mg | 158% | |
| Sodium | 4129.73mg | 172% | |
| Potassium | 560.07mg | 12% | |
| Total Carbs | 46.38g | 15% | |
| Sugars | 6.02g | 24% | |
| Dietary Fiber | 6.86g | 27% | |
| Protein | 36.14g | 72% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 6.4mg | 36% | |
| Calcium | 242.6mg | 24% | |
| Amount Per 100 g | |||
| Calories | 289.55 Kcal (1212 kJ) | ||
| Calories from fat | 121.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.45g | 40% | |
|---|---|---|---|
| Cholesterol | 243.19mg | 158% | |
| Sodium | 2118.89mg | 172% | |
| Potassium | 287.36mg | 12% | |
| Total Carbs | 23.8g | 15% | |
| Sugars | 3.09g | 24% | |
| Dietary Fiber | 3.52g | 27% | |
| Protein | 18.54g | 72% | |
| Vitamin C | 4.4mg | 14% | |
| Vitamin A | 0.3mg | 21% | |
| Iron | 3.3mg | 36% | |
| Calcium | 124.5mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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