3 large eggs
2 Tablespoons whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 Tablespoon unsalted butter
10 slices bacon
2 (8-ounce) round loaves focaccia bread*
1 cup pesto (try this recipe)
8 ounces thinly sliced turkey
4 ounces thinly sliced provolone cheese
*Substitute square focaccia or ciabatta bread if you can't find round focaccia.
- Whisk the eggs, cream, salt, and pepper until well blended.
- Heat a small (6-inch) skillet over medium-low heat. Brush the skillet with some butter. Pour just under 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan.
- Cover the pan and cook until the egg is just set, about 1-1/2 minutes. Invert the skillet over a plate and allow the egg crepe to drop onto the plate. Repeat to make four crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
- Cook the bacon until crisp. Drain on paper towels.
- Preheat a griddle or grill pan over medium-high heat. Brush the skillet with butter.
- Cut the focaccia horizontally in half. Place it cut side down on the griddle and cook until it's golden brown on the bottom, about two minutes.
- Spread the pesto over the toasted sides of each halved focaccia.
- On the bottom halves of the focaccia, layer egg crepes, turkey, provolone, and bacon. Cover with top halves of focaccia, pesto side down. Cut into bite-sized wedges and serve.
