Emeril's Breakfast-in-Bed Best Recipes

To get geared up to enter a special mom in Emeril's Breakfast-in-Bed Mother's Day Contest, you can find some of Emeril's favorite brunch recipes below.

Emeril's Ham and Broccoli Breakfast Pockets

*Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

1 tablespoon olive oil
1 cup minced yellow onion
1 cup small diced mushrooms
2 teaspoons minced garlic
1 teaspoon chopped fresh thyme
1 teaspoon Emeril's Original Essence
1 cup finely diced lean smoked cured ham
2 cups blanched and chopped broccoli
1 ½ tablespoons plain dry breadcrumbs
2 eggs, lightly beaten, divided
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 ounces grated cheddar cheese
1 15-ounce package Pillsbury refrigerated pie crusts (2 crusts)

In a 10-inch nonstick skillet, heat the olive oil. When hot, add the onions and cook until tender, about 4 minutes. Add the mushrooms, garlic, thyme and Essence, and cook, stirring, until mushrooms are tender and golden, about 4 minutes longer. Transfer to a heatproof mixing bowl and set aside until cool. When cool, add the ham, broccoli, breadcrumbs, one of the beaten eggs, salt, and pepper, and stir to combine. Refrigerate while you prepare the pastry.

Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper or aluminum foil. Remove the pie crusts from the refrigerator and let come to room temperature as instructed on the box.

When the pie crusts have come to room temperature, remove them from their wrapping and roll out on a lightly floured clean work surface. Using a lightly floured rolling pin, gently roll each dough circle to a circumference of 12 inches. Using a sharp knife, cut each pie dough circle into 4 equal sized wedge shaped pieces. You should have 8 equal portions of dough.

Divide the cooled filling evenly among the pie dough portions, using your hands to compress the filling in the center of one side of each portion of dough. Divide the grated cheese evenly among the tops of the filling on each portion of dough. Place the remaining egg in a small bowl and, using a pastry brush, lightly brush the edges of the pastry lightly with the beaten egg.

Fold the pastry up and over the filling so that the edges meet and gently ease to contain the filling. Using your fingers, press the dough on all sides to form a border around the filling. Using the tines of a fork, crimp the edges of the wedge-shaped package. Lightly brush the package on the top with some of the remaining beaten egg, then poke a few vent holes in the top of the dough using a fork or the tip of a knife.

Transfer to the parchment lined baking sheet and repeat until you have used all the filling and the pie dough portions. Refrigerate for 15 minutes. Transfer to the oven and bake uncovered until golden brown and hot throughout, 22 to 25 minutes. Remove from the oven and allow to cool slightly before serving.

Yield: 8 servings

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