ONE-PAN HAM AND EGGS
My ham and eggs are cooked together at the same time in one pan, resulting in breakfast nirvana. Serve with toast.
Provided by Chef John
Categories Breakfast Eggs
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Heat olive oil in a skillet over medium-high heat. Toss in ham and cook for 1 to 2 minutes.
- Flip ham and carefully crack an egg on top of each slice. Reduce heat to medium-low, cover, and cook until ham is caramelized, egg whites are just set, and yolks are soft, 2 1/2 to 3 minutes.
Nutrition Facts : Calories 485 calories, Carbohydrate 0.8 g, Cholesterol 435.5 mg, Fat 38.1 g, Protein 33.5 g, SaturatedFat 11.6 g, Sodium 1595.7 mg
COUNTRY-STYLE SCRAMBLED EGGS
Steps:
- In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. , In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.
Nutrition Facts : Calories 577 calories, Fat 45g fat (19g saturated fat), Cholesterol 487mg cholesterol, Sodium 1230mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
2BLEU'S COUNTRY HAM BACON (AND EGGS)
Here's how to turn that salt cured ham into a delicious breakfast bacon. Do not use the ham slice you find in the refrigerated section of your grocery store. You can however, use leftover bone-in baked ham as even the smallest pieces will taste so good (nibblers). A cast iron skillet works best for a true country breakfast. The eggs are optional for this recipe, but if you have never slow cooked your eggs, or never tried them with garlic powder, it's a real treat! Leftover ham is great to chop up and use in green beans or collard greens for dinner.
Provided by 2Bleu
Categories Breakfast
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut the ham slices into about 3" pieces, removing the bone if it has one. The pieces do not have to be cut even, as I usually separate around the fat, leaving some fat for flavor.
- CURED HAM ONLY: (If using leftover baked ham, see instructions below). Place the salt cured ham slices in a large *cast iron* pan (it's okay if they overlap at this point) and add the water, enough to cover the ham slices completely. The water may cook down some, so add more as you go as this removes the saltiness from the ham. The more water in the pan, the better.
- Cook over med heat to a gentle simmer for about 10-15 minutes until most of the salt has dissipated into the water, turning the ham a few times to 'shake the salt out'. Remove ham slices and (using a good potholder) rinse and wipe the skillet with a clean dishcloth. Just a quick rinse/wipe to remove any salt and residue.
- For BOTH types of ham: Place pan back on stove-top at a medium heat. Add the oil to the pan followed by the ham slices. Lay them in a single layer enough to fill pan but not overcrowd them. Do in batches if necessary. Cook for about 10-20 minutes depending on thickness, turning occasionally until browned. Drain ham onto paper towels. Add more oil to the pan if necessary for the next batch, although the ham will usually make it's own in the pan from the previous batch. You only need enough to cover the bottom of the pan.
- EGGS: (about 15 minutes to cook) To a *nonstick* skillet, melt butter over medium-low heat (slow cooked scrambled eggs turn out extremely smooth and creamy). Beat eggs and seasonings until very well blended. When butter has melted, pour in the eggs. As they begin to firm, push them around a bit using a spatula. Continue cooking eggs low and slow while ham is cooking in the iron skillet. The ham should be done first, just place a piece of foil over top to keep warm.
- When the eggs are about a minute from your desired doneness, place onto plates and serve with ham. (remember: scrambled eggs continue to cook after you remove them from the heat).
CRISPY OVEN BACON AND EGGS
Bacon browns and crisps evenly in the oven without the hassle of flipping slices on the stovetop, while eggs can oven-fry alongside for perfect sunny-side-up runny yolks and tender whites. The oven's encompassing heat helps egg whites set on top before the yolks start to stiffen. Make sure to have the eggs sit at room temperature before cracking them into the hot pan: It ensures they'll cook quickly and evenly.
Provided by Genevieve Ko
Categories breakfast, brunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
- Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
- Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
- Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.
COUNTRY HAM BISCUITS
GREAT BREAKFAST or lunch item! These biscuits may be considered "a southern thing", but they sure are popular! I have carried a plate full to a home where relatives were gathering for a funeral and they got smacked up real quick. I would carry them plain without the dijon mustard because of people's preferences. Great for a man's lunchbox. Very filling and satisfying flavor!
Provided by Seasoned Cook
Categories Breakfast
Time 20m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Bake biscuits in a 400 degree oven for 8 to 10 minutes until golden brown.
- Cut ham into pieces to fit size of biscuits.
- Place ham pieces in a skillet and boil in a small amount of water for one minute to allow salt to escape. Pour off water to drain.
- Split biscuit and insert ham pieces.
- Dijon mustard may be spread inside of biscuits - optional feature.
- Enjoy!
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