Cheesy Fries With Ham And Egg Recipes

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CHEESY FRIES



Cheesy Fries image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

  • Bake 4 cups curly fries as the label directs. Meanwhile, make the cheese sauce: Melt 1 stick butter in a saucepan over medium-high heat. Sprinkle in 1/4 cup flour and whisk until smooth, 2 minutes. Gradually whisk in 1 cup milk and a pinch of nutmeg; whisk until smooth, 3 minutes. Add 8 ounces cubed Velveeta cheese and whisk until melted, about 5 minutes. Whisk in 1/4 cup lager beer or chicken broth, 1 teaspoon hot sauce and 1/2 teaspoon kosher salt. Add the fries and toss.

HAM AND CHEESY EGG CREPES WITH MUSTARD SAUCE



Ham and Cheesy Egg Crepes with Mustard Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 18

1 1/2 cups whole milk
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon coarse salt
4 large eggs
4 tablespoons unsalted butter, melted and cooled
2 teaspoons finely chopped fresh parsley, plus whole parsley leaves, for garnish
2 teaspoons finely chopped chives
2 teaspoons finely chopped fresh dill
1/4 cup creme fraiche
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
Kosher salt and freshly ground black pepper
1/2 cup grated Gruyere cheese
16 thin slices Black Forest ham
8 large eggs
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter

Steps:

  • For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
  • For the mustard sauce: Whisk together the creme fraiche, Dijon, whole-grain mustard and some salt and pepper in a bowl. Set aside.
  • Mix the parsley, chives and dill into the crepe batter. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
  • For the ham and cheesy egg filling: Put the crepes on a plate. Smear each one with a little mustard sauce (leaving some for topping each crepe too), scatter some cheese on top and then put 2 pieces of ham over the cheese.
  • Whisk the eggs in a bowl with some pepper. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook, stirring, until soft curds form, 2 to 3 minutes. Just before they set, stir in some salt.
  • Spoon some scrambled eggs over each crepe, leaving a 2-inch border at the top and bottom, then smear on a bit more sauce and scatter on some parsley leaves. Fold the crepes over the eggs so the edges meet in the center and serve immediately.

CHEESY HAM & EGG HAND PIES



Cheesy Ham & Egg Hand Pies image

Provided by Ree Drummond : Food Network

Time 50m

Yield 6 pies

Number Of Ingredients 9

2 tablespoons salted butter
7 large eggs
1 tablespoon chopped fresh chives
Kosher salt and freshly ground black pepper
1 cup diced ham
1/2 cup shredded mozzarella
1/2 cup shredded Cheddar
One 17.3-ounce box frozen puff pastry, thawed
2 tablespoons poppy seeds

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Add the butter to a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs and the chives to the skillet, then a pinch of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove from the heat and add to a bowl to cool slightly.
  • Add the ham, mozzarella and Cheddar to the eggs and mix to combine. Set aside.
  • Make an egg wash with the remaining egg and a splash of cold water in a small bowl.
  • Lay out the sheets of puff pastry and cut into twelve 3-by-5-inch rectangles. Divide the egg mix among six of the puff pastry rectangles, leaving borders empty around the edges. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to the lined baking sheet. Brush the tops with the egg wash and sprinkle with the poppy seeds. Bake until golden, about 20 minutes.
  • Serve hot and enjoy.

HAM, EGG AND CHEESE OATMEAL



Ham, Egg and Cheese Oatmeal image

Sure, oatmeal's great with cinnamon and sugar. For a twist, try this savory take: oatmeal paired with the classic combo of ham, eggs and cheese.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
2 cups old-fashioned rolled oats
4 ounces lean Black Forest ham, cut into 1/2-inch cubes
3 ounces shredded Gruyere or Cheddar (about 3/4 cup)
1/3 cup chopped fresh chives (about 1/3 small bunch); plus more for garnish
2 teaspoons extra-virgin olive oil
4 large eggs

Steps:

  • Bring 4 1/4 cups water, 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a large saucepan. Stir in the oats, reduce heat to medium and cook, stirring constantly, until the oats are soft and the oatmeal is slightly thickened, about 7 minutes. Stir in the ham, cheese and chives and remove the saucepan from the heat.
  • Heat the oil in a large nonstick skillet over medium-high heat. Carefully crack the eggs into the pan and cook until the whites are set and slightly crispy and the yolk is still runny, 2 to 3 minutes. Sprinkle with 1/4 teaspoon salt.
  • Transfer the oatmeal to individual bowls. Top each with an egg, sprinkle with additional fresh chives and serve.

Nutrition Facts : Calories 370 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 225 milligrams, Sodium 990 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 25 grams, Sugar 2 grams

HAM, EGG, AND CHEESE BREAKFAST SANDWICHES



Ham, Egg, and Cheese Breakfast Sandwiches image

Quick and easy ham, egg, and cheese sandwich, which can be modified for your preference. If not serving them right away, you can let them cool, put in the freezer for a hour, and then wrap to warm up for a quick breakfast or snack.

Provided by MN_Aztec

Categories     Breakfast Sandwiches

Time 25m

Yield 12

Number Of Ingredients 5

2 (12 ounce) packages English muffins
1 tablespoon butter
12 large eggs
12 slices deli ham, warmed
12 slices Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Split English muffins and lay on a sheet pan.
  • Rub butter into each cavity of a 12-cup muffin tin, then crack an egg into each cavity. Break the yolks unless you want them runny.
  • Place the English muffins and eggs in the preheated oven on separate racks. Toast the muffins until golden brown, about 3 minutes, then remove. Bake the eggs until set, 10 to 15 minutes.
  • Lift eggs out of the pan with a spatula and place on English muffins. Top with ham and Cheddar cheese. Serve hot.

Nutrition Facts : Calories 255.5 calories, Carbohydrate 27.2 g, Cholesterol 204.5 mg, Fat 9.3 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 3.2 g, Sodium 635.1 mg

CHEESY EGGS, BACON AND FRIES



Cheesy Eggs, Bacon and Fries image

Make our Cheesy Eggs, Bacon and Fries part of the breakfast menu. ORE-IDA Waffle Fries are topped with a mixture of cheddar, bacon and eggs in our scrumptious Cheesy Eggs, Bacon and Fries recipe.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 8 servings

Number Of Ingredients 6

1 pkg. (22 oz.) ORE-IDA Waffle Fries
8 eggs
1/2 cup sour cream
1 pkg. (8 oz.) KRAFT Shredded Mild Cheddar Cheese
6 slices cooked OSCAR MAYER Bacon, chopped
2 Tbsp. chopped fresh chives

Steps:

  • Heat oven to 450ºF.
  • Bake fries as directed on package.
  • Meanwhile, whisk eggs and sour cream until blended; pour into large nonstick skillet. Cook on medium heat 6 to 8 min. or just until egg mixture is set, stirring occasionally.
  • Sprinkle cheese over fries; top with egg mixture and bacon. Bake 3 min. or until cheese is melted. Top with chives.

Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 210 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g

FRIED EGG WITH HAM



Fried Egg With Ham image

Make and share this Fried Egg With Ham recipe from Food.com.

Provided by zappaz

Categories     Very Low Carbs

Time 6m

Yield 1 serving(s)

Number Of Ingredients 3

1 egg
30 g ham
1 tablespoon olive oil

Steps:

  • Place the oil in pan.
  • Fried the egg with ham.

Nutrition Facts : Calories 235, Fat 20, SaturatedFat 4, Cholesterol 201.6, Sodium 526.9, Carbohydrate 0.4, Sugar 0.2, Protein 13

HAM, CHEESE, AND EGG CUPS



Ham, Cheese, and Egg Cups image

We love breakfast in this house and a fun way to enjoy it is with these cute little ham and egg cups! Super easy to make and delicious for breakfast or as an appetizer!

Provided by LaDonna Langwell

Categories     Breakfast Eggs

Time 30m

Yield 2

Number Of Ingredients 8

nonstick cooking spray
3 thin slices ham
¼ cup shredded Gruyere cheese
3 large eggs
1 tablespoon milk, or as needed
3 leaves fresh basil, torn
½ teaspoon chopped fresh chives, or to taste
salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 6-cup muffin pan with nonstick spray, making sure the spray coats all sides of the cup.
  • Cut ham in half and place 1 piece in each cup, pressing it down so it forms a basket in the cup. Sprinkle a small amount of Gruyere cheese on the bottom of the ham.
  • Crack eggs into a a measuring cup. Add milk, basil, chives, salt, and pepper. Whisk until combined.
  • Pour egg mixture evenly into each muffin cup.
  • Bake in the preheated oven until set, 20 to 25 minutes. Let cool for a few minutes before using a spoon to slide the cups out onto a plate.

Nutrition Facts : Calories 214.1 calories, Carbohydrate 1.8 g, Cholesterol 309.9 mg, Fat 14.8 g, Fiber 0.3 g, Protein 18.2 g, SaturatedFat 6.2 g, Sodium 440.8 mg

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