CHEF JEFF — ONE BYTE AT A TIME: Breakfast Crostatas

This recipe made the finals of the Pillsbury Bake-Off.

Breakfast Crostatas

1 can refrigerated crusty French loaf

1½ teaspoons. dried basil

½ teaspoon. rosemary leaves, crushed

1½ cups diced ham

1½ cups shredded Gouda cheese or Cheddar cheese

4 eggs

Dash salt, if desired

Dash ground black pepper

Heat oven to 350 degrees. Spray cookie sheet with nonstick spray. Carefully unroll loaf of dough onto cookie sheet; cut in half lengthwise and crosswise to form 4 squares. Sprinkle dough squares with basil, rosemary. Top squares evenly with ham, cheese. Make small well in center of ham, and cheese on each square. To form crostatas, fold edges of dough up 1 inch over filling, making pleats, pressing dough firmly. Carefully crack open each egg and drop into well in each crostata. Sprinkle with salt, pepper. Bake 20 to 25 minutes or until bottoms of crostatas are golden brown, egg whites, yolks are firm, not runny.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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