CHEESY HAM AND ASPARAGUS BAKE
Even if you think you don't like asparagus you have to try this. It is a wonderfully easy quiche-like casserole to throw together for breakfast. This can be prepared the night before, covered, and put in the refrigerator overnight. Just be sure to allow extra cook time.
Provided by bettina
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
- Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
- Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 201.4 calories, Carbohydrate 12.1 g, Cholesterol 148.1 mg, Fat 11 g, Fiber 0.9 g, Protein 13.4 g, SaturatedFat 5 g, Sodium 535.9 mg, Sugar 3 g
CHEESY BREAKFAST EGG AND POLENTA CASSEROLE
If you've had the pleasure of a cheesy polenta dinner, topped with a creamy-yolked egg, you can imagine how good that combination is at breakfast. This quick casserole for a crowd is exactly that, made elegant and easy so you can have a perfectly cooked portion for each person with very little work. Layer your polenta with anything you desire, whether salami or ham - or keep it vegetable-centric with spinach or oven-roasted tomatoes. Make nests between your toppings and the polenta where the eggs will cook slowly, giving you a soft-cooked finish that's loaded with flavor.
Provided by Sarah Copeland
Categories breakfast, brunch, casseroles, main course
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees with the rack in the center. Generously butter a 9-by-13-inch pan and set aside.
- Bring 4 cups water to a boil. Gradually whisk in the polenta and salt, and cook, stirring constantly until the polenta bubbles and pulls away from the pan, about 3 minutes. Vigorously stir in the milk, butter and cheese until smooth and creamy. (It will seem loose.)
- Spread the polenta onto the bottom of the prepared pan. Layer with meat, greens or anything else you desire. Use the back of a large spoon to create 8 small wells in the polenta. Crack the eggs inside, sprinkle with Parmesan, and bake 10 to 15 minutes, depending on how set you like your eggs. Let stand for 5 minutes; sprinkle with black pepper and basil and serve warm.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 7 grams, Sodium 275 milligrams, Sugar 2 grams, TransFat 0 grams
POACHED EGGS AND ASPARAGUS
This is a family recipe my mother made for me growing up. My grandfather had several acres of asparagus on his farm, and this was something they served during the spring and fall whenever asparagus was plentiful. This recipe is also good served with warm breakfast ham or Canadian bacon--just put in on the toast before the egg. Top this masterpiece with another slice of toast to make a sandwich and eat it on the go.
Provided by Melissa Weiner
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
- Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
- Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 17.2 g, Cholesterol 223.6 mg, Fat 18.4 g, Fiber 4.3 g, Protein 19.7 g, SaturatedFat 9.6 g, Sodium 729.6 mg, Sugar 4.2 g
ASPARAGUS, POACHED EGG, PROSCIUTTO AND FONTINA CHEESE
This recipe is one of many Fantastic sanwiches in "Nancy Silverton's Sandwich Book". Great for brunch or dinner. Paula G has a fast and easy way to poach eggs, please check out her Recipe #118761.
Provided by Brenda.
Categories One Dish Meal
Time 33m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To roast the asparagus: Place the asparagus in a large bowl, drizzle the olive oil over it and sprinkle with the salt, tossing to coat.
- Scatter 16 of the thyme sprigs onto a baking sheet and lay the asparagus over them to cover.
- Roast in a preheated 450-degree oven for about 10 minutes, until tender to the touch but firm in the center.
- To grill the bread: Butter each side of each slice.
- In a pan over medium heat, lightly brown each side; remove to a plate and let cool just long enough to handle.
- Rub one side of each slice with the garlic clove, then place on a baking sheet, garlic side up.
- Arrange the asparagus evenly over the bread.
- To poach the eggs: Use Paula G's easy poaching method Recipe #118761, or in a medium saucepan, bring 2 quarts of water to a boil.
- Turn the heat down to just below a simmer and add the vinegar and salt.
- Crack an egg into a small bowl to check that the yolk isn't broken.
- Slowly stir the water in one direction to create a whirlpool effect.
- Once the whirlpool has slowed a little, carefully slide the egg into the water against the side of the pan, following the current of the water as you pour, so the white envelops the yolk.
- Repeat the process with each egg, poaching them for 2 to 2-1/2 minutes until the whites are set and the yolks are runny.
- Carefully remove them with a slotted spoon to a plate; cup the eggs with your hand and tip the plate to drain off the water.
- To assemble: Center an egg on top of the asparagus on each toast; drape a slice of the cheese over each egg.
- Heat the sandwiches under the broiler just until the cheese melts.
- Remove the sandwiches from the oven, rumple a slice of prosciutto over each, drizzle with a little olive oil and sprinkle with fresh pepper.
- Garnish with the remaining thyme; serve immediately.
Nutrition Facts : Calories 478.6, Fat 24, SaturatedFat 10.6, Cholesterol 285.5, Sodium 971.4, Carbohydrate 44.1, Fiber 6.7, Sugar 4.1, Protein 24.3
ASPARAGUS WITH HAM AND EGGS
This is the traditional way to eat asparagus in The Netherlands and probably in Germany and Belgium too. Mostly used are the white asparagus here. I make them using green or white asparagus based on what is available and how the price is. You will need more when using white asparagus because they need to be peeled unlike the green ones. This dish is served here with melted butter drizzled over the asparagus, ham and egg, and some boiled new potatoes. This makes 2 pretty large servings.
Provided by PetsRus
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Break off tough ends of the asparagus and cook until tender, drain.
- Meanwhile chop the ham and egg finely.
- Put asparagus on a serving plate and garnish with the chopped ham and eggs.
- Serve with the melted butter in a jug on the side.
Nutrition Facts : Calories 534, Fat 51.8, SaturatedFat 30.9, Cholesterol 333.9, Sodium 420.4, Carbohydrate 9.9, Fiber 4.5, Sugar 3.5, Protein 12.2
ASPARAGUS, HAM, AND POACHED EGG SALAD
On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect poached egg draped with a shiny, fragrant slice of ham from the French Basque region, and a tangle of soft greens.
Provided by Patricia Wells
Categories HarperCollins Salad Asparagus Ham Egg Chive Lettuce Poach Lunch Brunch Spring
Number Of Ingredients 13
Steps:
- Prepare a large bowl of ice water.
- Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the asparagus. Blanch, uncovered, until crisp-tender, about 3 minutes. (Cooking time will vary according to the size and tenderness of the asparagus.) Immediately remove the colander from the water, letting the water drain from the asparagus. Plunge the asparagus into the ice water so they cool down as quickly as possible and retain their crispness and bright green color. (The asparagus will cool in 1 to 2 minutes. After that, they will soften and begin to lose crispness and flavor.) Drain the asparagus and wrap it in a thick kitchen towel to dry. (Do not cook the asparagus in advance or it will lose its crispness.)
- Break each egg into a ramekin or small cup. Set aside. In a large, shallow saucepan, bring 2 inches of water to a boil. Add the vinegar. One by one, bring the edge of a ramekin or cup level with the surface of the water and slide the egg in gently. Turn off the heat and cover the pan. Poach the eggs until the whites are firm but the yolks are still runny and are covered with a thin, translucent layer of white, about 3 minutes.
- With the sieve or slotted spoon, carefully lift the eggs from the water and transfer them to several thicknesses of paper towels.
- Place the salad greens and chives in a large salad bowl. Toss with just enough dressing to coat the greens lightly and evenly.
- Place the asparagus on a large plate and add just enough dressing to lightly coat the spears. Roll the asparagus in the dressing.
- Arrange the dressed greens at one side of each of 4 large dinner plates. (Rectangular plates are particularly beautiful here.) Carefully place a poached egg alongside. Arrange 4 asparagus spears next to the eggs. Carefully drape a slice of ham over each of the poached eggs. Season the greens lightly with fine sea salt and generously with pepper. Sprinkle with chives. Serve with the toast.
ASPARAGUS, HAM, AND POACHED EGGS ON CHEESE POLENTA
Make and share this Asparagus, Ham, and Poached Eggs on Cheese Polenta recipe from Food.com.
Provided by ratherbeswimmin
Categories Ham
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Poached eggs--combine 2 quarts water and the vinegar in a large skillet.
- Bring to a boil over high heat.
- Decrease heat to very low to maintain the water at a bare simmer.
- Place a bowl of hot tap water near the stove.
- Crack an egg into a ramekin.
- With the ramekin close to the simmering water, pour the egg into the water.
- Using a large metal slotted spoon, quickly spoon the egg white back onto the remainder of the egg.
- Cook very gently until the egg white is opaque and the egg is just firm enough to hold its shape, 3-4 minutes.
- Using the slotted spoon, carefully transfer the poached egg to the bowl of hot tap water, trimming off any stray strands of egg white.
- Repeat with the remaining eggs (with practice, you should be able to poach 3-4 eggs at the same time, but keep track of the eggs so they don't overcook).
- The hot water will keep the eggs at serving temperature for up to 10 minutes.
- Asparagus-Ham Saute--melt the butter in a large skillet over med-high heat.
- Add the ham and cook until lightly browned, about 5 minutes.
- Stir in the shallots and cook until softened, about 1 minute.
- Stir in the asparagus, then add the sherry and 2 tablespoons water.
- Cover and cook, stirring occasionally, until the asparagus is crisp-tender, about 5 minutes.
- During the last minute, add the heavy cream.
- Season with salt and pepper to taste.
- Remove from the heat and cover to keep warm.
- Meanwhile, make the polenta--bring the milk, 2 cups water, and the salt to a boil in a medium saucepan over high heat.
- Whisk in the polenta.
- Decrease heat to med-low and let bubble, whisking often, until smooth and thick, about 2 minutes.
- Remove from the heat and stir in the Parmesan until melted.
- Using a large spoon, spoon equal amounts of the polenta into warm serving bowls, making an indentation in the center of each mound of polenta.
- Spoon the asparagus-ham saute around the indentation.
- One at a time, remove a poached egg from the water with a slotted spoon, drain well, and nestle in the indentation in the polenta.
- Sprinkle with chives and serve hot.
Nutrition Facts : Calories 293.8, Fat 19.8, SaturatedFat 10.1, Cholesterol 244.2, Sodium 954.1, Carbohydrate 9, Fiber 1.5, Sugar 1.3, Protein 19.8
More about "asparagus ham and poached eggs on cheese polenta food"
10 BEST HAM AND CHEESE WRAPPED ASPARAGUS RECIPES
From yummly.com
HAM AND CHEESE ASPARAGUS - JULIA'S ALBUM
From juliasalbum.com
10 BEST BREAKFAST EGGS ASPARAGUS RECIPES | YUMMLY
From yummly.com
POACHED EGG, HOLLANDAISE AND GRILLED ASPARAGUS - BBC FOOD
From bbc.co.uk
HAM AND CHEESE FRITTATA (WITH ASPARAGUS) - THE FOOD BLOG
From thefoodblog.net
HAM CASSEROLE WITH ASPARAGUS AND CHEDDAR CHEESE RECIPE - THE …
From thespruceeats.com
GRILLED ASPARAGUS & POACHED EGG ON TOAST - JAMIE OLIVER
From jamieoliver.com
POACHED EGGS WITH SMOKED HAM, ASPARAGUS AND …
From thriftyfoods.com
POACHED DUCK EGG WITH ASPARAGUS & DRESSING - GREAT …
From greatbritishchefs.com
GRATIN OF ASPARAGUS WITH CHEESE AND POACHED EGGS | RECIPES
From deliaonline.com
CHEESY HAM AND ASPARAGUS EGG CASSEROLE - HOMEMADE NUTRITION
From homemadenutrition.com
SPRING ASPARAGUS AND POACHED EGG RECIPE - BBC FOOD
From bbc.co.uk
ASPARAGUS & PARMA HAM SALAD WITH POACHED EGG - WAITROSE
From waitrose.com
10 BEST POLENTA AND EGGS BREAKFAST RECIPES | YUMMLY
From yummly.com
SAUTEED ASPARAGUS WITH EGGS AND PARMESAN | RECIPES | DELIA ONLINE
From deliaonline.com
ASPARAGUS WITH CURED HAM, POACHED DUCK EGG AND HOLLANDAISE …
From bbc.co.uk
HAM-WRAPPED ASPARAGUS WITH POACHED EGG | ASDA GOOD LIVING
From asda.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love