Best Spinach Ham Scrambled Eggs Recipes
SPINACH PESTO SCRAMBLED EGGS ON GARLIC BRIOCHE WITH COUNTRY HAM
Steps:
- In a large skillet over medium-low heat, melt 3 tablespoons butter. Add garlic and distribute evenly, then add brioche and coat on both sides with garlic butter. Toast over low heat so garlic doesn't burn until slightly brown and crisp. Remove to a plate. Wipe the pan with a paper towel, melt 1 tablespoon butter and add the ham. Cook the ham over medium heat to brown slightly on both sides and to heat through. Remove to a plate.
- In a medium bowl, whisk together eggs, cream, and shallot. In a nonstick skillet over low heat, melt remaining butter. Cook egg mixture over low heat, whisking the entire time so the eggs form little loose curds. Serve eggs over brioche and dollop top with Spinach Pesto.
- In a food processor, pulse to blend, spinach, walnuts, garlic and cheese. Scrape down the sides of the bowl. While machine is running, drizzle in oil until the mixture forms a loose paste. Season, to taste, with pepper.
- Yield: 1 1/4 cups
SPINACH & HAM SCRAMBLED EGGS
Turn simple scrambled eggs into a lunch with Bill Granger's spinach and ham twist
Provided by Bill Granger
Categories Breakfast, Main course
Time 10m
Yield Easily doubled
Number Of Ingredients 5
Steps:
- Halve, toast and butter an English muffin. Add a handful of baby spinach leaves to the scrambled egg at the last moment and fold in until just wilted. Top half of the muffin with a slice of ham off the bone or prosciutto, then pile on the scrambled eggs. Serve with the top of the muffin and a spoonful of tomato chutney on the side.
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