BUCKWHEAT CREPES WITH HAM, GRUYERE AND FRIED EGG
Buckwheat crepes are a staple in Brittany, France and eaten at all times of the day. This one is perfect for breakfast paired with some jam or equally lovely as lunch served with a well-dressed mustardy salad.
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F and lightly grease 2 baking sheets with butter.
- Add the milk, granulated sugar, 2 of the eggs and 1/4 teaspoon salt to a blender and blend until smooth. Add the all-purpose flour, buckwheat flour and 2 tablespoons of the butter and blend until smooth, about 1 minute. Transfer the mixture to a bowl. (See Cook's Note.)
- Heat a 12-inch nonstick skillet over medium heat. Brush with butter, add 1/2 cup of the batter and tilt the skillet to swirl the batter evenly over the skillet. Cook until the bottom of the crepe is firm and the edges lift from the skillet, about 2 minutes. Flip and cook until the other side is firm, about 30 seconds. Transfer to a plate and cover with a paper towel. Repeat with the remaining batter, brushing the skillet with butter each time. Wipe out the skillet after the last crepe and reserve for later use.
- Transfer a crepe to a work surface and top with 1/2 cup of the cheese, leaving a 1 1/2-inch border all the way around. Top with 2 slices of ham. Fold the top and bottom borders in toward the center, pressing the crepe into the ham so that it sticks. Repeat with the right and left borders to create a square. Transfer the crepe to one of the prepared baking sheets using a spatula. Repeat with remaining crepes, cheese, and ham. Bake until the crepes are warm and the cheese is melted, about 10 minutes.
- Meanwhile, heat the remaining butter in the reserved skillet over medium heat. Crack the remaining 6 eggs into the skillet. Cook until the whites are set but the yolks are still runny, about 4 minutes.
- Top each crepe with a fried egg. Sprinkle with chives before serving, or sprinkle with confectioners' sugar and serve with red currant jelly.
BAKED EGG CUSTARD WITH GRUYèRE AND CHIVES
Provided by Melissa Roberts
Categories Cheese Egg Brunch Bake Christmas Quick & Easy Mother's Day New Year's Day Chive Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow baking dish (2 inches deep).
- Sprinkle Gruyère and chives evenly in dish.
- Blend eggs, milk, cream cheese, and nutmeg in a blender with 1/2 teaspoon pepper and 1/4 teaspoon salt until smooth.
- Pour egg mixture over Gruyère and chives in dish and bake until puffed, set, and golden, 35 to 45 minutes. Serve warm or at room temperature.
BAKED HAM AND CHEESE OMELET
Steps:
- Beat eggs, milk, and seasoned salt together in a large bowl.
- Stir in ham, cheese, and onion.
- Pour egg mixture into a greased 8-inch-square baking dish.
- Bake at 350°F for 40-45 minutes, or until the eggs are set and a knife inserted in the center comes out clean.
- Cut into squares and garnish with fresh herbs, if desired.
Nutrition Facts : Calories 271 kcal, Carbohydrate 3 g, Protein 22 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 265 mg, Sodium 861 mg, Sugar 2 g, ServingSize 1 /6 of the recipe, TransFat 1 g, UnsaturatedFat 9 g
BAKED EGGS WITH HAM AND GRUYERE
Make and share this Baked Eggs With Ham and Gruyere recipe from Food.com.
Provided by opalescent
Categories Breakfast
Time 17m
Yield 2 baked eggs
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Place uncured ham in the bottom of 2 small oven-proof crocks or ceramic bakers.
- Add 1 tablespoon unsalted butter, 1/2 teaspoon thyme, and 1 tablespoon heavy cream to each crock.
- Carefully break 1 egg into each crock. Sprinkle each with 1 ounce Gruyere and black pepper to taste.
- Place crocks on a sturdy baking sheet. Bake for 5 minutes or until eggs are mostly set.
- Turn the broiler on high and move crocks to the top oven rack, just beneath the broiler. Broil for 1 to 2 minutes or until cheese is bubbly and golden brown.
- Remove the crocks from the oven and let sit for 5 minutes before serving.
Nutrition Facts : Calories 385.2, Fat 32.7, SaturatedFat 18.3, Cholesterol 283.3, Sodium 604.8, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 21.6
SMOKED HAM AND GRUYÈRE EGG BAKE
Soft in the middle and crunchy on top, this comforting breakfast dish is part strata and part pudding. The ham lends an alluring smoky taste, while the Gruyère, an excellent melting cheese, adds a slightly nutty note. Great for a Bed&breakfast
Provided by Dave Smith
Categories Eggs
Time 5h50m
Number Of Ingredients 7
Steps:
- 1. Coat 13x9-inch (3-quart) shallow glass or ceramic baking dish with cooking spray. Arrange bread in bottom; sprinkle with ham and cheese.
- 2. Whisk eggs in large bowl until blended; whisk in all remaining ingredients. Pour over bread mixture, pressing down with back of spatula to keep bread submerged. Cover and refrigerate 5 hours or overnight.
- 3. Heat oven to 350°F. Bake, uncovered, 50 to 60 minutes or until golden brown and knife inserted in center comes out moist but clean. Let stand 10 minutes before serving.
SAVORY GRUYèRE BREAD WITH HAM
The ham and cheese-filled loaf is the savory quick bread you didn't know you needed. We love it with Gruyère, but sharp cheddar works just as well.
Provided by Melissa Clark
Categories cookbooks Bread Cheese Ham Green Onion/Scallion
Number Of Ingredients 11
Steps:
- Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
- Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
- Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.
CROQUE MADAME CASSEROLE WITH HAM AND GRUYèRE
Feed a crowd with a baked casserole version of the classic French Croque Madame sandwich with smoky ham, melty cheese, creamy sauce, and gently cooked eggs.
Provided by Rhoda Boone
Categories Casserole/Gratin Breakfast Brunch Ham Cheese Egg New Year's Day Peanut Free Tree Nut Free Soy Free Cheese Week
Yield 6 servings
Number Of Ingredients 12
Steps:
- Arrange racks in top and middle of oven; preheat to 375°F. If bread is not a day old or still feels moist, arrange slices in a single layer on a baking sheet and bake, flipping once, until dry to the touch but not toasted, 5-10 minutes. Using a 2" ring or cookie cutter or sharp paring knife, cut a hole in the center of 6 bread slices. Trim bread to fit in 2 even layers in a 13x9" baking dish, with the whole slices on the bottom and the slices with holes on the top, forming 6 sandwiches. Remove from dish.
- Melt butter in a medium pot over medium heat. Add flour and cook, whisking constantly, until butter foams then subsides (make sure it doesn't brown), and mixture is light gold and thickened, about 3 minutes. Slowly add milk, whisking constantly to prevent lumps from forming. Increase heat to medium-high and cook, whisking, until mixture thickens and coats the back of a spoon, 4-6 minutes. Reduce heat to very low. Whisk in nutmeg, 3/4 tsp. salt, and 1/4 tsp. pepper into the Béchamel sauce. Whisk in 1 cup Gruyère a handful at a time, making sure cheese is melted before adding more. (Béchamel with cheese added is technically called a Mornay sauce.) You should have about 3 1/2 cups of sauce.
- Spread one-third of the Béchamel in the dish. Arrange 6 whole slices of bread in a single layer in dish. Spread Dijon evenly on bread. Top each with 2 slices of ham, folding to fit on bread if necessary.
- Spread another third of the Béchamel over ham. Sprinkle evenly with 1 cup Gruyère. Place 6 bread slices with holes on top to form 6 sandwiches. Spread remaining Béchamel over sandwiches; sprinkle with 1 cup Gruyère (avoid holes to save room for eggs).
- Crack 1 egg into each hole. Sprinkle with remaining 1/4 cup Gruyère. Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
- Spray a large piece of foil with nonstick spray. Place foil, oiled side down, over baking dish, crimping to seal. Bake on middle rack for 20 minutes. Remove foil, increase oven temperature to 400°F, transfer dish to top rack, and bake until egg whites are just barely set and yolks are still runny (eggs will continue to cook slightly when removed from oven), 8-12 minutes. Let cool 10 minutes before serving.
SAVORY HAM AND GRUYèRE BREAD
Provided by Jane Sigal
Categories easy, side dish
Time 1h30m
Yield About 20 slices, or 4 dozen mini muffins
Number Of Ingredients 10
Steps:
- Center a rack in the oven and heat to 350 degrees. Or, if making mini muffins, position 2 racks in upper third of the oven and heat to 425 degrees. Generously brush a loaf pan or four 12-portion mini muffin pans with butter.
- In a large bowl, whisk flour with baking powder, salt and pepper.
- In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil.
- Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in ham and cheese.
- Scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup.
- Bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached, 40 to 50 minutes. Or bake muffins until golden, about 15 minutes, switching pans between racks halfway through.
- Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters. Muffins can be served warm or at room temperature.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 207 milligrams, Sugar 0 grams, TransFat 0 grams
SPAETZLE BAKED WITH HAM AND GRUYERE
This came to me in an email from Cooking Light and it looks like a fun adventure, especially the spaetzle making! Sounds like excellent comfort food for the fall so I am putting it here for safekeeping.
Provided by smellyvegetarian
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- Lightly spoon flour into dry measuring cups; level with a knife. Sift together 1 2/3 cups flour, 1/2 teaspoon salt, and baking powder. Combine 3/4 cup milk and 2 eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk until combined. Let stand 10 minutes.
- Bring 2 quarts water to a boil in a large saucepan. Hold a colander with large holes (about 1/4-inch in diameter) over boiling water; spoon about 1/2 cup dough into colander. Press the dough through holes with a rubber spatula (droplets will form spaetzle); set colander aside. Cook 3 minutes or until done (spaetzle will rise to surface). Remove with a slotted spoon; drain in a strainer (spaetzle will stick to a paper towel). Repeat procedure with remaining dough.
- Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onion; cook 5 minutes or until lightly browned, stirring frequently. Remove from heat; stir in ham. Combine spaetzle and onion mixture in a 2-quart baking dish coated with cooking spray, tossing gently.
- Combine remaining 1/2 teaspoon salt, 1 1/2 cups milk, 2 eggs, 2 tablespoons flour, and pepper, stirring with a whisk. Pour milk mixture over spaetzle mixture. Sprinkle evenly with cheese. Bake at 375° for 35 minutes or until cheese is lightly browned.
Nutrition Facts : Calories 287.8, Fat 8.2, SaturatedFat 3.8, Cholesterol 140.7, Sodium 561.1, Carbohydrate 36.4, Fiber 1.5, Sugar 1.4, Protein 16
More about "baked eggs with ham and gruyere recipes"
HAM AND GRUYèRE EGG CASSEROLE - LUNDS & BYERLYS
From lundsandbyerlys.com
Estimated Reading Time 3 mins
10 MINUTE BAKED EGGS WITH HAM & GRUYERE CHEESE
From clodaghmckenna.com
EASY BAKED EGGS (READY IN 20 MINUTES!) - SPEND WITH …
From spendwithpennies.com
HAM & GRUYèRE EGG BAKE - LUNDS & BYERLYS
From lundsandbyerlys.com
HAM, LEEK AND GRUYERE BAKED EGG CUPS | RECIPE
From rachaelrayshow.com
BAKED EGGS WITH HAM AND GRUYERE RECIPE - HEALTHY …
From healthbenefitstimes.com
BAKED EGGS GRUYERE RECIPE | CDKITCHEN.COM
From cdkitchen.com
BEST BREAKFAST CASSEROLE WITH HAM & GRUYERE RECIPE
From food52.com
CLODAGH'S 10-MINUTE BAKED EGGS WITH HAM AND GRUYèRE
From itv.com
BAKED CROQUE MADAME CASSEROLE WITH HAM AND GRUYèRE …
From epicurious.com
BAKED OMELETTE WITH HAM AND GRUYERE - AGAINST ALL GRAIN
From againstallgrain.com
BEST BAKED EGGS - ALLRECIPES
From allrecipes.com
HAM AND GRUYERE EGG CASSEROLE - SHAMROCK FARMS
From shamrockfarms.net
PASTA, HAM AND GRUYERE CASSEROLE / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
BAKED EGGS WITH MUSHROOMS AND GRUYERE RECIPE ON FOOD52
From food52.com
HAM AND CHEESE OMELETTE | RECIPETIN EATS
From recipetineats.com
BAKED EGGS WITH MUSHROOMS AND GRUYERE RECIPE
From recipes.net
HAM AND GRUYèRE CRESCENT ROLLS - BAKE FROM SCRATCH
From bakefromscratch.com
HAM AND GRUYERE OMELETTE RECIPE RECIPE | RECIPES.NET
From recipes.net
FOLLOW THIS RECIPE FOR THE BEST GRILLED CHEESE YOU’VE EVER HAD
From insidehook.com
EGG BITES WITH BACON & GRUYèRE - ONCE UPON A CHEF
From onceuponachef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love