"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Breakfast Log, by Debbie Gangstad, is from Taste of Bridge,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 pkgs. crescent rolls 6 whole eggs 1 egg yolk 4 oz. cream cheese 4 oz. grated Cheddar cheese 4 oz. shaved ham
Serves: 6 Preparation time: 35 minutes
Preheat oven to 350º. Unroll crescent rolls and place long ends together on greased cookie sheet. Press perforated edges together to form a rectangle. Evenly distribute ham down the center of rolls. Scramble eggs and cream cheese together. Place eggs on top of ham. Cover with shredded cheese. Cut long sides of crescent rolls into 1" strips and crisscross strips over the top of ham and eggs to form a log. Brush top of log with one egg yolk. Bake for 15-20 minutes until log is golden brown.
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