Another great addition to a breakfast of eggs, bacon and juice. You could also serve these at lunch with a salad. They are truly yummy.
- 1/2 cup Emmental cheese
- 1/2 cup Balderson ‘s 5 year aged cheddar
- 1/2 cup grated fresh Parmesan cheese
- 1 whole egg
- 1 egg, separated
- 1/2 cup light cream
- 2 cups flour
- 4 tsp. baking powder
- pinch of salt
- 1/4 cup very cold, unsalted butter
Preheat oven to 425 degrees. Mix the Emmental and cheddar cheeses and only 1/4 cup of the Parmesan cheese in a large bowl.
In a small bowl, beat a whole egg, egg yolk and cream until well blended. In a food processor mix the flour, baking powder, and salt. Grate the cold butter into the flour. Add this to the cheese mixture and mix together.
Add the egg mixture all at once and stir with a fork. Press the dough into a ball and knead gently on a floured surface up to 10 times.
Roll into a circle 1/2″ thick. Place on a parchment covered pan and score the surface into 12 wedges. Brush with the egg white and sprinkle the remaining cheese over the top. Bake 12-15 minutes.
Serve warm with butter, scrambled eggs, sausages or bacon and enjoy.
