2 10” Organic Sprouted Spelt Crusts
6 Eggs
¼ cup Whole Milk
1 tbsp Butter
1 cup Diced Ham (fried)
2 Green Onions (chopped)
½ cup Shredded Cheese
Chives (for garnish)
Bechamel Sauce (recipe in directions)
2 tbsp Flour
2 tbsp Butter
1 ¼ cups Milk
A pinch of nutmeg
Salt
Pepper
Preheat oven to 425 degrees. Bake crusts for 3-5 minutes until slightly crispy, let cool and set aside. Beat eggs, milk and salt and pepper (to taste) in a bowl until mixed. In a medium sized pan melt butter and cook eggs, adding the ham and chopped green onions to the pan. Cook until fluffy, not over cooking. Set it aside.
Bechamel Sauce:
Warm the milk on low heat until little bubbles form at the edges; remove from heat. Melt butter in a saucepan over medium heat. Stir in flour and cook, stirring constantly until the paste cooks and bubbles a bit, but don’t let it brown, about 2 minutes. Slowly add milk, whisking to incorporate. Bring it to a boil, stirring constantly, as sauce thickens. Add salt and pepper to taste. Reduce to low heat, and cook, stirring, 2-3 minutes more. Remove from heat. Add a pinch of nutmeg and let Bechamel sauce cool for 2-3 minutes. Now it is ready to use in the recipe.
Take a ½ cup of Bechamel sauce and cover crust with it then top with egg and ham mixture. Sprinkle cheese over the top and garnish with chives. Pop it in the oven until cheese melts, about 5 minutes. Now enjoy your yummy Merry Christmas breakfast pizza!
