Our Muffuletta Breakfast Pie is inspired by the muffulettas we enjoyed in New Orleans. Our favorite cold muffuletta is from Central Grocery on Decatur Street. We always had one for our flight back home so we could enjoy NOLA a bit longer. However, our follow passengers did not always appreciate the fact that we did not have enough to share. Our favorite warm muffuletta has to be from Napoleon House, at the corner of Chartres and St. Louis streets, enjoyed with a refreshing Pimm’s cup. We often found ourselves here for an afternoon snack (if you can call a muffuletta a snack) and a Pimm’s cup. We have created our version of a muffuletta (sans Pimm’s cup) in breakfast form. We hope you enjoy it as much as we do.
- PIE CRUST (or use your own recipe or store bought):
- 3 cups all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 cup cold butter (2 sticks), cubed
- 3/4 cup cold water
- 10 large eggs
- 1 TBLSP butter
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 3/4 lb sliced ham
- 1/4 lb salami
- 1/2 lb provolone
- 12 oz jar of muffuletta olive salad, drained
- EGG WASH:
- 1 egg
- 1 TBLSP water
For the pie crust:
Whisk together flour, sugar and salt. Cut in cold butter cubes until it resembles coarse crumbs, with no pieces larger than a pea (I typically use a pastry blender). Add cold water and mix with large spoon until dough starts to come together. Add more water (1 tsp at a time) if dough looks too dry or add flour (1 TBLSP at a time) if the dough seems to wet. Turn dough onto lightly floured surface and bring together into a ball. Slightly flatten dough and fold in half, flatten and fold in half one more time. Wrap in plastic and refrigerate at least 30 minutes.
While dough is chilling, crack 10 eggs in bowl and whisk until yolks and whites are just blended.
Melt butter in pan, add eggs and gently stir occasionally until eggs are mostly solid, but still wet. Sprinkle cooked eggs with salt and oregano and stir to combine. Let cool.
Remove dough from refrigerator and cut off 1/4 of dough and re-wrap smaller piece and refrigerate until ready to roll. Form a disk with remaining dough and roll on floured surface to form a 14" circle.
Lightly butter or spray with non-stick spray a 9" springform pan. Lay dough in pan, gently pressing into bottom and up sides of pan and drape extra dough over sides. Trim dough if more than 1" hangs over sides. Roll smaller piece of dough on floured surface to form a 9 1/2" circle, then place on plate, cover and refrigerate until ready to use.
Assemble Pie: layer bottom of dough-lined pan with half the scrambled eggs. Cover eggs with half the cheese, half the ham, and half the salami. Evenly distribute muffuletta olive salad over salami. Reverse layering: cover olive salad with remaining salami, ham and cheese. Evenly distribute remaining scrambled eggs. Top with remaining dough from refrigerator, gently pressing down to even out the layers. Seal two doughs together by folding extra dough hanging over the sides over top layer of dough and crimp two doughs together on inside of pan to seal. With sharp knife cut an X on top center of dough to let steam out. Cover pie with plastic wrap and chill at least 2 hours or overnight.
Remove pie from refrigerator and remove plastic wrap while heating oven to 375 degrees. Whisk egg and water for egg wash. Lightly brush top and edges of dough with egg wash. Place pie on large cookie sheet and bake at 375 on middle rack of oven for about 60 minutes, until the crust is golden brown. Cool about 10 minutes, then run a knife or small thin spatula around inside of pan, then release and remove the sides of the pan. Let rest for another 10 minutes before cutting. May be served warm or at room temperature.