Preheat oven to 375 degrees.

In a blender, add the eggs and water. Blend until smooth. Add salt and pepper. Heat a lightly oiled skillet over medium-high heat and cook egg mixture until eggs are almost set.

Arrange the crescent rolls from one package into a rectangle shape on top of a piece of parchment paper on a cookie sheet. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan.

Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top. Bring the corners of the rolls together over the cheese to form the shape of a braid.

Brush with egg white. Sprinkle with fresh chopped rosemary!

Bake for 25 to 30 minutes, until cheese is melted and rolls are golden brown.

On a board, place a hot pad for a plate to hold the hot braid.