Best Creamed Ham And Eggs Recipes

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QUICK CREAMED HAM AND EGGS



Quick Creamed Ham and Eggs image

Creamed ham and eggs. Serve on a biscuit or toast.

Provided by jeffy

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 20m

Yield 4

Number Of Ingredients 9

3 tablespoons butter
3 tablespoons flour
½ teaspoon dry mustard
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 ¼ cups milk
1 cup diced cooked ham
4 hard-cooked eggs, chopped
4 biscuits

Steps:

  • Melt butter in a large saucepan over low heat. Stir flour, mustard, salt, and pepper into butter until mixture is smooth and bubbly. Remove from heat and add milk. Return to heat and bring to a boil, stirring constantly; boil until mixture thickens, about 1 minute.
  • Stir ham and eggs into milk mixture and cook until heated through. Spoon creamed ham and eggs onto biscuits.

Nutrition Facts : Calories 456.8 calories, Carbohydrate 28.6 g, Cholesterol 265.1 mg, Fat 28.9 g, Fiber 0.6 g, Protein 20 g, SaturatedFat 11.9 g, Sodium 1126.7 mg, Sugar 8.2 g

CREAMED HAM AND EGGS



Creamed Ham and Eggs image

When I got married, my husband asked me to get this favorite recipe from his mother. I like to serve it with homemade bran muffins and applesauce.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2-3 servings.

Number Of Ingredients 9

3 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon ground mustard
1/8 teaspoon pepper
2 cups milk
1/2 teaspoon Worcestershire sauce
3 hard-boiled large eggs, diced
2 cups cubed fully cooked ham
3 slices toast, cut into triangles

Steps:

  • In a saucepan, melt butter. Add flour, mustard and pepper; cook until bubbly. Gradually add milk and Worcestershire sauce; cook and stir until thickened. Stir in eggs and ham, heat through. Serve hot over toast.

Nutrition Facts : Calories 535 calories, Fat 31g fat (15g saturated fat), Cholesterol 314mg cholesterol, Sodium 1590mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 1g fiber), Protein 32g protein.

DEEP-FRIED POACHED EGGS WITH CREAMED SPINACH AND SERRANO HAM



Deep-Fried Poached Eggs with Creamed Spinach and Serrano Ham image

Categories     Dairy     Egg     Breakfast     Brunch     Fry     Poach     New Year's Day     Ham     Spinach     Deep-Fry     Prosciutto     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 15

1 cup heavy cream
1/2 cup plus 2 teaspoons all-purpose flour
2 tablespoons finely chopped shallot
1 tablespoon unsalted butter
1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups coarse fresh bread crumbs (from firm white bread)
4 poached large eggs >
3 oz thinly sliced serrano ham or prosciutto
7 to 8 cups vegetable oil
1 large egg, lightly beaten with 0 teaspoon water
Special Equipment
a deep-fat thermometer

Steps:

  • Whisk together cream and 2 teaspoons flour in a small bowl until just combined.
  • Cook shallot in butter in a 9- to 10-inch heavy skillet over moderately low heat, stirring occasionally, until shallot is softened, about 3 minutes. Add spinach, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until excess liquid is evaporated, about 2 minutes. Stir cream mixture, then add to spinach and cook, stirring occasionally, until cream is slightly thickened, about 2 minutes. Remove from heat.
  • Stir together bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a shallow bowl. Spread remaining 1/2 cup flour on a plate and set aside for dredging.
  • Gently blot any water from top of poached eggs with paper towels, then sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Carefully dredge 1 poached egg in flour, dusting off excess. Transfer to beaten egg, spooning to coat completely, then transfer with a slotted spoon to bread crumbs, letting excess egg drip off. Coat with crumbs and transfer to a plate. Repeat with remaining poached eggs, 1 at a time.
  • Cut sliced ham crosswise into 1/4-inch-wide strips.
  • Heat 1 1/2 inches oil in a 3- to 4-quart heavy saucepan (about 1 1/2 inches deep) over high heat until deep-fat thermometer registers 375°F. Fry ham in oil, stirring occasionally with a clean slotted spoon to separate strips, until crisp, 15 to 20 seconds. Transfer ham to paper towels to drain.
  • Return frying oil to 375°F.
  • Lower 2 eggs (1 at a time on slotted spoon) into hot oil and fry until golden brown, 15 to 20 seconds. Transfer fried eggs to paper towels to drain. Repeat with remaining 2 eggs.
  • Reheat spinach over low heat, stirring constantly and adding more cream or water to loosen mixture if necessary, about 1 minute.
  • Divide creamed spinach among 4 plates, then top with poached eggs and ham.

CREAMED HAM AND EGGS OVER CORNBREAD



Creamed Ham and Eggs over Cornbread image

This is a wonderful way to use your Easter leftovers! Your hard-cooked eggs and ham go into a luscious white sauce which is spooned over a piece of your favorite cornbread, be it homemade or prepared from a mix. This is a good brunch dish or company breakfast dish but would be equally good at lunch or suppertime. Talk about versatility! The timing of this dish is considerably less than indicated since there is a time overlap: you are making the creamed eggs and ham while the cornbread is baking.

Provided by Lorraine of AZ

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 pan prepared cornbread, homemade or prepared from a mix (or see first note below)
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon white pepper
6 hard-cooked eggs, chopped (or may be sliced)
1 1/2 cups chopped ham (or see second note below)
chopped parsley (to garnish)

Steps:

  • Prepare the pan of cornbread. While it is baking prepare the creamed eggs.
  • Melt butter in a saucepan. Add flour, mixing well and cooking a couple of minutes to cook off the raw flour taste. Be sure to see note #3.
  • Add the milk, whisking or stirring constantly, until sauce begins to thicken.
  • Add the seasonings, ham and eggs. Keep warm in the top of a double boiler till serving time. Garnish with chopped parsley before serving.
  • Guests serve themselves a square or wedge of cornbread, then spoon the creamed hand and eggs over.
  • NOTE #1: The creamed eggs and ham are good served over toast points, also. Or, for glamour, in baked frozen patty shells.
  • NOTE #2: Other meats substitute very well for the ham in this recipe: chipped beef, chicken, shrimp, sauteed kidney, etc. Even cooked vegetables can be substituted for a vegetarian meal: peas, beans, asparagus, cauliflower, broccolini ~ or try mixed veggies. A very accommodating basic recipe, you see!
  • NOTE #3: You can flavor the white sauce to please your own taste buds. I like to cook a little finely chopped onion and celery in the butter before proceeding for example. A little dry mustard is a tasty addition, too.

Nutrition Facts : Calories 268.1, Fat 18, SaturatedFat 9, Cholesterol 261.9, Sodium 880.9, Carbohydrate 8.4, Fiber 0.2, Sugar 0.6, Protein 17.4

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