UITSMIJTER (DUTCH STYLE FRIED EGGS AND HAM BREAKFAST) RECIPE
Steps:
- Melt the butter in a frying pan or skillet and fry the eggs.
- Once the bottoms of the eggs are set, take the pan off the heat, place a lid on the pan and allow the eggs to steam until the top has firmed up. If you prefer your eggs more thoroughly cooked, flip them over and fry until the yolk is done to your liking.
- Lightly toast the bread (optional).
- Place the slices of bread or toast on a plate.
- Top with the fried eggs, ham and cheese.
- Season to taste with salt and pepper.
- Use sharp cheddar cheese instead of Gouda.
- Add sliced avocado and substitute Monterey Jack cheese for the Gouda.
- Top the eggs and ham with cheese and put under the broiler to melt the cheese for a few minutes before completing the sandwich.
- Substitute crispy bacon for the ham.
- Use smoked rather than boiled ham.
- Serve on whole-wheat or whole-grain bread or toast.
- Spread butter or mayonnaise on the toast.
Nutrition Facts : Calories 740 kcal, Carbohydrate 36 g, Cholesterol 534 mg, Fiber 2 g, Protein 63 g, SaturatedFat 17 g, Sodium 2561 mg, Sugar 7 g, Fat 38 g, ServingSize 1 serving, UnsaturatedFat 0 g
COUNTRY HAM AND FRIED EGG ON ANGEL BISCUITS
Provided by Bobby Flay
Time 2h45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Whisk together the flour, sugar, baking powder, yeast, and salt in a large bowl. Cut in the shortening and 1/4 cup butter pats until pea-size bits remain. Add the milk and gently stir until combined. The dough will be wet.
- Transfer the dough to a well-floured surface and gently pat into a 9-inch round that is 1-inch thick. Cut the dough into 2-inch rounds using a cookie cutter. Transfer the rounds to a parchment paper-lined baking sheet that has been lightly coated with cooking spray. Cover with a clean kitchen towel and let sit at room temperature for 1 hour. Remove the towel and cover with plastic wrap and place in the freezer for 1 hour and up to 24 hours.
- Cook's Note: The longer the biscuits stay in the freezer, the lighter and fluffier they become. You can make ahead and just bake off a few as you need them.
- Preheat the oven to 400 degrees F. Brush the tops of the biscuits with the heavy cream and bake until golden brown, about 15 minutes. Remove from the oven and brush the tops with the melted butter. Let cool slightly, then sprinkle the top with black pepper and slice open.
- Heat 1 tablespoon of the unsalted butter in a small (6-inch) nonstick saute pan over medium-high heat until it begins to sizzle. Add one egg at a time, season top with salt and pepper and cook until the white is set, gently flip over and continue cooking for another minute or so. Flip so the top side is up. Place a few slices of ham on the bottom biscuit and top with the egg, place the other half of the biscuit on top and serve immediately.
- *Cook's Note: It's American prosciutto .
- Blackberry topping:
- Macerate the berries with the sugar in a bowl for about 30 minutes. Put some of the berries on the bottom half of the biscuit. Add whipped cream and top with the other half of the biscuit.
HAM-AND-EGG FRIED RICE
This quick and easy supper is a riff on your favorite Chinese takeout dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add ham, scallion whites, garlic, and ginger; season with salt and pepper. Cook, stirring frequently, until beginning to brown, 2 to 4 minutes.
- Add rice, scallion greens, vinegar, and soy sauce. Cook, stirring, until heated through, 2 to 4 minutes. Divide fried rice among four serving bowls.
- Wipe out skillet with a paper towel. Heat 1 tablespoon oil over medium. Gently crack eggs into skillet; season with salt, and cook until whites are set, 2 to 4 minutes. Top each bowl of rice with a fried egg.
Nutrition Facts : Calories 454 g, Fat 17 g, Fiber 2 g, Protein 21 g
HAM AND EGG FRIED RICE
Steps:
- Heat a wok or a small, heavy skillet over high heat. Add 1 1/2 tablespoons oil, swirl to coat the pan. Add eggs and scramble them. As soon as there is no more freely running egg, turn them out into a bowl and break them into small bits. They should be soft and a bit runny -- not brown.
- Heat the wok or a large skillet and add 2 tablespoon oil to coat. Add the rice and toss briskly to coat and separate each grain, about 2 to 3 minutes. Add the ham and peas. Toss to mix in the ingredients and allow the mixture to heat through, about 30 seconds. Return the eggs to the pan and toss to combine. Season with salt, scallions and peanuts, tossing another 5 to 10 seconds to let the eggs get hot.
FRIED EGG WITH HAM
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
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 AND SPINACH HASH WITH FRIED EGGS
This is a B, L or D: Breakfast, Lunch or Dinner recipe. The portions can easily be adjusted, up or down in number. The fresh spinach and basil can be swapped for pesto and frozen spinach, defrosted, making the recipe more versatile. You could keep all of the ingredients easily on hand, keeping you ever-prepared for a brunch in a crunch!
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a large nonstick skillet over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons, and 2 tablespoons of butter. While the pan is getting hot and the butter is melting, cut the potatoes in half and then thinly slice them, add to the hot skillet and season with salt, pepper, thyme and the crushed red pepper flakes. Cook, stirring every now and then, for about 10 minutes or, until potatoes have browned and are tender. Add the onion and the ham and continue to cook for 3 to 4 minutes
- Preheat another skillet over medium high heat with 2 tablespoons of butter. Once the butter has melted and the bubbles have subsided, crack extra-large eggs into the pan, season with salt and pepper and fry to desired doneness.
- While the eggs are frying, finish off the hash by adding the roughly chopped spinach and basil to the potatoes. (Defrosted frozen spinach and some pesto would be added in at the same point if using substitutions.) Toss to wilt and warm the spinach. Sprinkle the hash with tomatoes and cheese and remove from the heat. Transfer the ham and spinach hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter.
EASY PEASY HAM AND EGG FRIED RICE
This is a simple and fun to make Chinese dish, and tastes absolutely delicious.There are quite a few ingredients but they are so easy to throw together and you can get them all from your local supermarket. I love impressing my friends by making my own Chinese food. This recipe is based on a recipe by Ken Hom but I have modified it a little.
Provided by Donnalou86
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare your ingredients by slicing the water chestnuts, chopping the spring onions and ham. Then arrange your ingredients on a plate or in bowls ready. This makes it easier when coming to the actual stir frying section as you can just grab your ingredients.
- Beat the eggs together with the sesame oil and set aside.
- Place your wok over a high heat and add the groundnut oil. Heat until very hot (almost smoking).
- Add the cooked rice and stir fry for 3 minutes.
- Stir in the ham, peas, salt, pepper and soy sauce.Then stir fry for another minute or two.
- Add the beaten egg and sesame oil mix and stir through. Keep moving and stir fry for 1 minute. This should at first go kind of shiny and gloopy looking at this stage, then the eggs start to cook and distribute throughout the rice.
- Add the bean sprouts, water chestnuts and spring onions. Stir fry for a further 2 minutes then serve with your favorite Chinese dish -- or on it's own! Delicious!
Nutrition Facts : Calories 233.4, Fat 10.3, SaturatedFat 2, Cholesterol 112.2, Sodium 1326.4, Carbohydrate 25.1, Fiber 1.6, Sugar 2.2, Protein 9.9
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