Another favorite recipe for using up a lot of leftover ham. Ham & Eggs is a hearty breakfast dish, whether for one or two or a hungry crowd. You wouldn't think that something as basic as cooking ham and eggs would require a 'recipe', but honestly, this is so perfect, so easy, so tasty, so protein- and flavor-packed, I hope that Kitchen Parade readers find it an inspiration.
'The ham's on your pillow,
The egg's in your sheet,
The bran muffin's rollin'
Down under your feet,
There's milk in the mattress,
And juice on the spread-
Well, you said that you wanted
Your breakfast in bed.'
In bed or at the table, Ham & Eggs is (or is that ‘are’?) surprisingly hearty even though the recipe calls for just four eggs. The recipe easily feeds four but if served with fruit, muffins or other breakfast sides, it’s ample enough to stretch to feed six or even eight. For a crowd, double or triple the recipe for Ham & Eggs, then cover and keep warm in the oven before serving. If your skillet is small, you might need to cook the eggs in two or three batches.
These days, I’m loving the smoky warmth of poblano peppers in everything from chili to chilaquiles. They’re less expensive than the oh-so-pricey red bell peppers too.
Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Become a Kitchen Parade fan on Facebook! RECIPE for HAM & EGGS
Time to table: 20 minutes
Serves 4 hearty eaters (easily divided or multiplied)
-
HAM MIXTURE
- 1 tablespoon olive oil
- 1/2 pound leftover ham, cut into meaty chunks
- 1 large onion, cut into big chunks
- 1 poblano pepper or 1 bell pepper, seeds and membrane removed, cut into big chunks
-
EGG MIXTURE
- 4 eggs
- 1 tablespoon milk
- 1 teaspoon mustard (see TIPS)
- 1 teaspoon paprika (pimentón is especially good, see favorite spices for more information)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
HAM MIXTURE In a large skillet, heat 1 tablespoon olive oil on medium-high until shimmery, then add the ham, onion and pepper. Let cook, stirring infrequently to let the edges brown, until cooked through but still crisp. Set aside.
EGG MIXTURE Meanwhile, whisk together the eggs and remaining egg mixture ingredients.
COMBINE Add another tablespoon olive oil to the same skillet and heat til shimmery. Add the egg mixture and the ham mixture. Let cook until the eggs are done, stirring occasionally with a spatula to scramble the eggs into big chunks.
SERVE & SAVOR Serve hot with Fried Bread or Savory Cornbread Muffins.
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