By NANCY ZAMBELL
For The Vista
I love Spring in Cumberland County–so much in bloom!
And with the better weather, my thoughts turn to entertaining. This recipe is great for company.
It can be prepared the night before, and if you add a nice fruit salad to it, garnish the plate with veggies and basil, you’ll have a very colorful table!
Ham & Eggs
1 can large refrigerated buttermilk biscuits
1 1⁄2 t. dried Italian seasoning
1⁄2 c. diced cooked ham
4 oz. (1 c.) shredded 6-cheese Italian blend
1⁄4 c. roasted red bell peppers (from a jar), drained, chopped
1⁄2 c. diced seeded Italian plum tomatoes
2 T thinly sliced fresh basil leaves
Fresh basil sprigs
Cherry tomatoes, halved
Heat oven to 375°. Spray large cookie sheet with nonstick cooking spray. Separate dough into 8 biscuits.
Place 3” apart on sprayed cookie sheet. Press out each biscuit to form 4” rounds with 1⁄4”-high rim around outside edge.
Beat l of the eggs in small bowl. Brush over tops & sides of biscuits. Sprinkle with 1 t of the Italian seasoning.
In another small bowl, combine remaining 2 eggs & remaining 1⁄2 t Italian seasoning; beat well. Spoon evenly into indentations in each biscuit. Top with ham, 1⁄2 c of the cheese, roasted peppers, plum tomatoes, sliced basil & remaining 1⁄2 c cheese.
Bake for 15-20 minutes or until biscuits are golden brown & eggs are set. Garnish with basil sprigs & cherry tomato halves.