EGG SCRAMBLE
Perfect for a special-occasion breakfast or holiday brunch, this easy egg scramble is warm and hearty, with potatoes, ham, cheese and sweet red and green peppers. You can serve it for a casual supper, too. -Vicki Holloway, Joelton, Tennessee
Provided by Taste of Home
Time 35m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a small saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. , In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender. Add half of the ham and potatoes; saute 2-3 minutes longer. , Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper. Cover and process until smooth. , Pour half over vegetable mixture; cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup cheese. Repeat with remaining ingredients.
Nutrition Facts : Calories 312 calories, Fat 20g fat (9g saturated fat), Cholesterol 349mg cholesterol, Sodium 839mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein.
SCRAMBLED EGGS WITH CHICKEN, HAM AND POTATOES
Another recipe I found on "Food and Wine" for South American recipes. Here is what is stated about the recipe: "This hearty lunch dish is popular in Buenos Aires."
Provided by diner524
Categories Breakfast
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet. Add the onion and cook over moderately low heat, stirring, until lightly browned, about 8 minutes. Add the bell pepper and cook until softened, about 5 minutes. Add the chicken and ham and cook, stirring, until heated through.
- In a medium bowl, lightly beat the eggs with the milk, 1 teaspoon of kosher salt, 1/2 teaspoon of pepper and the chopped parsley. Add the egg mixture to the skillet and cook over moderate heat, stirring gently, until the eggs are just cooked through, about 5 minutes. Add the Oven-Fried Potatoes and toss gently until heated through. Serve immediately, with hot sauce.
Nutrition Facts : Calories 279.1, Fat 16.5, SaturatedFat 5, Cholesterol 406.3, Sodium 598.5, Carbohydrate 5.3, Fiber 1.1, Sugar 2.6, Protein 25.8
SCRAMBLED EGGS WITH SWEET POTATO BISCUITS, HAM STEAK AND RED-EYE GRAVY
Provided by Bobby Flay
Time 2h35m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the biscuits: Preheat the oven to 375 degrees F. Prick the surface of the potato with a fork, put the potato on a baking sheet and roast until it is soft and a paring knife easily slips into the center, about 1 hour. Cool briefly, then halve and scoop the flesh out from the skin (discard the skin) and into a small bowl. Mash the potato until smooth, then refrigerate until cold, at least 1 hour.
- Increase the oven temperature to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- Whisk together the cold potato puree and the muscovado sugar in a medium bowl until smooth. Whisk in the buttermilk.
- Whisk together the 2 1/4 cups flour, baking powder, baking soda and salt in a large bowl. Sprinkle the cubed butter over the dry ingredients, and using your hands or a pastry blender, cut the butter into the flour until the mixture resembles very coarse cornmeal with the largest pieces of butter about the size of a large pea. Stir in the sweet potato mixture and gently mix until a soft dough forms.
- Turn the dough out onto a floured work surface and pat it into a 1-inch-thick round. Using a 2-inch round biscuit cutter, stamp out as many biscuits as you can. Gently press the scraps together and stamp out more biscuits. Place the biscuits about 1 inch apart on the prepared baking sheet, then brush the tops with the cream and bake until golden brown, about 15 minutes. Remove from the oven and brush with the melted butter. Transfer to a bowl or basket and loosely cover with a kitchen towel to keep warm while you make the ham, gravy and eggs.
- Make the ham steak and red-eye gravy: Heat the oil in a large cast-iron pan over medium heat. Add the ham steak and cook on both sides until golden brown, about 4 minutes per side. Transfer the ham to a cutting board.
- Add the onion to the drippings in the pan and cook, stirring often, until slightly soft, about 1 minute. Add the brown sugar and some salt and pepper. Cook, stirring often for 1 minute. Stir in the flour and cook while stirring constantly for 1 minute. Slowly stir in the coffee, bring the gravy to a simmer, and cook, stirring, until thickened, 2 to 3 minutes. Stir in the butter, then remove from the heat, taste and season with more salt and pepper if needed. Cover to keep warm while you make the eggs.
- Make the scrambled eggs: Beat the eggs until well combined in a large bowl. Season with some pepper. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and immediately start to stir with a wooden spoon or heatproof rubber spatula to form small curds. Once the eggs are barely set, add some salt and cook, stirring constantly, just until the eggs are set but still very soft and loose. Remove from the heat.
- Cut the ham into large chunks and divide among 4 plates. Top the ham with a scoop of eggs, gravy and a few cilantro sprigs. Add 2 biscuits to each plate and serve immediately.
HAM AND VEGETABLE SCRAMBLED EGGS
Enjoy this cheesy egg dish that's made with ham and vegetables - a delicious dinner that's ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In medium bowl, combine eggs, milk and garlic salt; beat well. Set aside.
- Melt margarine in large skillet over medium heat. Add ham, bell pepper and onion; cook and stir 2 to 4 minutes or until vegetables are crisp-tender.
- Pour egg mixture over ham mixture in skillet. Cook until eggs are set but slightly moist, stirring occasionally from outside edge to center of pan. Remove from heat. Sprinkle with cheese. Cover; let stand 1 minute or until cheese is melted.
Nutrition Facts : Calories 280, Carbohydrate 3 g, Cholesterol 450 mg, Fat 1, Fiber 0 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 2 g
SCRAMBLED EGGS IN POTATO SHELLS
Provided by Craig Claiborne And Pierre Franey
Categories breakfast, main course
Time 1h15m
Yield Four servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees.
- Peel the potatoes, trimming them to make each as smooth and oval as an egg. As the potatoes are prepared, drop each into cold water to cover to prevent discoloration. Cut off a small slice from the top and bottom of each ''egg.'' Reserve four of the cut-off slices. Using a melon-ball cutter, start at one end of each potato and scoop out the inner flesh to make a cavity for filling with scrambled eggs. The outer and bottom of each shell should be about a quarter-inch thick.
- Melt one tablespoon of butter in a heat-proof saucepan and arrange the potatoes hollowed-out side up in the saucepan. Arrange the four reserved cut-off pieces around the potatoes. Sprinkle the inside of each potato with salt. Add one-half teaspoon of butter to the center of each potato. Spoon one tablespoon of broth inside each potato. Pour the remaining four tablespoons of broth around the potatoes.
- Cover closely with foil and place in the oven. Bake about 35 minutes. As the potatoes cook, test them often by piercing them with a small pointer. When ready, the potatoes should be tender, but not overcooked, or they may collapse.
- Break the eggs into a mixing bowl. There should be about one cup. Add salt and pepper to taste and beat thoroughly.
- Heat the remaining two tablespoons of butter in a saucepan and cook over very low heat or, preferably, on a metal flame guard. Add the eggs and cook, stirring briskly with a wire whisk, about five minutes, or until they have the consistency of a thick custard. Off the heat, beat in the cream and the chives.
- Meanwhile, drain the liquid from the potatoes into a saucepan. Bring the liquid to the boil and cook until reduced to about two tablespoons. Brush the outside of the potatoes with this buttery liquid.
- Arrange each potato on a small serving dish and use a small spoon to fill the cavities of each with an equal portion of the scrambled eggs. Garnish each serving with a topping of one teaspoon of caviar or with three chive stems inserted into the eggs. Arrange the reserved cut-off portions on the plate or neatly place them on top.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 7 grams, Carbohydrate 31 grams, Fat 17 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 758 milligrams, Sugar 2 grams, TransFat 0 grams
CREAMY SCRAMBLED EGGS WITH HAM
Steps:
- In a large bowl, whisk eggs and cream; stir in the ham, onion, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Stir in cream cheese. Cook and stir until completely set.
Nutrition Facts : Calories 383 calories, Fat 33g fat (17g saturated fat), Cholesterol 504mg cholesterol, Sodium 594mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.
CHICKEN, HAM AND POTATO BAKE
Cook up some Chicken, Ham and Potato Bake for your next family dinner night. Chicken, Ham and Potato Bake is loaded with meat and fluffy potatoes and is drizzled with delectable gravy. You can add some broccoli florets to add a nice crunch.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Prepare potatoes as directed on package; place in large bowl. Add chicken, ham, broccoli and 1 cup cheese; mix well.
- Spoon into 11x8-inch baking dish sprayed with cooking spray; top with remaining cheese.
- Bake 15 to 20 min. or until heated through. About 5 min. before casserole is done, cook gravy in saucepan on medium-low heat until heated through, stirring occasionally.
- Serve casserole topped with gravy.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
SHARON'S EGG AND HAM SCRAMBLE
This is my original recipe, although there might be a zillion egg recipes very similar to it. The number of servings depends upon your appetite and what else is on the table to go with it.
Provided by Dinner Date
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Beat eggs, milk, seasoned salt, salt, and black pepper together in a bowl.
- Heat olive oil in a large non-stick skillet over medium-high heat; saute jalapeno in hot oil until slightly softened, 2 to 3 minutes. Add ham to jalapeno and cook until heated through, about 1 minute.
- Pour egg mixture into ham mixture. Cook and stir until eggs are set but not dry, 3 to 5 minutes. Sprinkle 1/2 of the Cheddar cheese over eggs; cook and stir until cheese is melted. Transfer eggs to a plate and sprinkle remaining cheese over the top.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 1.9 g, Cholesterol 411 mg, Fat 33.7 g, Fiber 0.1 g, Protein 23.1 g, SaturatedFat 11.2 g, Sodium 625.2 mg, Sugar 1.6 g
GREEN GARLIC AND HAM SCRAMBLED EGGS WITH CHEESE
I recently was given some stalks of green garlic. I had no idea what to do with them, so I started looking for recipes and found this delicious egg recipe. There are endless variations but the key ingredients are the same.
Provided by Soupster
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 20m
Yield 3
Number Of Ingredients 9
Steps:
- Melt the butter in a skillet over medium heat. Cook the onion, garlic scapes, and ham in the melted butter until the onion is tender, about 5 minutes.
- Beat the eggs, milk, salt, and pepper together in a small bowl; pour into the skillet and cook, stirring continually, until the eggs have nearly set, but are still slightly moist. Add about half the Cheddar cheese; cook and stir until the eggs are completely cooked, about 5 minutes. Top with the remaining Cheddar cheese to serve.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 13.8 g, Cholesterol 445.4 mg, Fat 27.9 g, Fiber 2 g, Protein 24.3 g, SaturatedFat 11.7 g, Sodium 1433.1 mg, Sugar 5.2 g
SCRAMBLED EGGS AND HAM
These low-fat scrambled eggs use no yolks but they always turn out great. A weekend favorite for me.
Provided by Dancer
Categories Breakfast
Time 16m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- In medium bowl, beat egg whites and egg substitutes with wire whisk for 30 seconds.
- In nonstick skillet over medium heat, combine egg mixture, butter and ham.
- Scramble eggs until desired consistency; stirring constantly.
- Serve with toast and all fruit jam.
Nutrition Facts : Calories 208.4, Fat 4.4, SaturatedFat 1.2, Cholesterol 11.3, Sodium 806.9, Carbohydrate 26.5, Fiber 3.9, Sugar 3.4, Protein 17
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SCRAMBLED EGGS WITH CHICKEN, HAM AND POTATOES RECIPE
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- Heat the oil in a large skillet. Add the onion and cook over moderately low heat, stirring, until lightly browned, about 8 minutes. Add the bell pepper and cook until softened, about 5 minutes. Add the chicken and ham and cook, stirring, until heated through.
- In a medium bowl, lightly beat the eggs with the milk, 1 teaspoon of kosher salt, 1/2 teaspoon of pepper and the chopped parsley. Add the egg mixture to the skillet and cook over moderate heat, stirring gently, until the eggs are just cooked through, about 5 minutes. Add the Oven-Fried Potatoes and toss gently until heated through. Serve immediately, with hot sauce.
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