Breakfast Essentials Ham Egg Cheese Skillet Food

ONE-PAN HAM, EGG AND CHEESE BREAKFAST SANDWICH

Steps:

• Place a 9 1/2- to 11-inch nonstick skillet over medium heat and preheat for 2 to 3 minutes. Spray the skillet for about 2 seconds with cooking spray, then cook the ham or Canadian bacon on each side until hot and lightly browned. Transfer to a plate and set aside.
• Place the bread in the skillet to toast for about 30 seconds on each side. Set aside.
• Spray the skillet again with cooking spray until very well coated, about 5 seconds. (You can also substitute melted butter for the cooking spray if you like.) Whisk the eggs in a small bowl and pour into the skillet. Season with salt and pepper. Reduce the heat to low and allow the egg to firm up, about 1 minute. While the top of the egg is still wet, place both slices of bread in the center next to each other. The egg will firm up around them.
• Flip the entire round of egg with the bread stuck to it. Now the 2 slices are covered by the egg and it will look like an omelet from the top. Fold the edges of the egg over the bread, leaving them still connected to the the bread slices. Top the bread slice on the left with the cheese. Top the other bread slice with the ham or Canadian bacon, folding or overlapping slightly if necessary to fit inside the bread. Once the egg is set, gently fold the right slice of bread over the other to close the sandwich. Slide the sandwich onto a plate and, voila, you have a perfect breakfast sandwich.

BREAKFAST ESSENTIALS: HAM, EGG, CHEESE SKILLET

Steps:

• PREP/PREPARE
• Chef's Note: I purposely made this recipe mild, because a lot of folks do not like to start the day with their mouths on fire... Really? Anyway, if you want more pep this different spices like, cayenne, or hot paprika, or how about a nice diced green pepper, or maybe a hot chili or two. Have fun with it.
• Chef's Note: I like to serve this breakfast in individual cast iron skillets; however, it would be just as tasty, if you mixed up a bigger batch, and put it into a large skillet, or even a deep-dish pie pan.
• Chef's Tip: If you buy the inexpensive version of pitted black olives, I have found that sometimes, they do not get all the pit out. And I really do not wish for one of my houseguests to crack a tooth. Be careful.
• Chef's Note: Many of the items in the recipe, such as the mustard powder, the olives; even the type of cheese, were chosen because I am using ham. If I were to choose sausage or bacon, I would probably rethink the spices, and cheese.
• Gather your Ingredients (mise en place).
• Add the diced potatoes to a cold skillet, and then cover with water.
• Chef's Tip: Red or Golden potatoes are a waxy variety of tater. I choose them because they will not break down during the cooking process.
• Place on a burner set to medium-high heat, and bring up to the boil, then lower the temperature to bring it down to a simmer.
• Simmer the potatoes, until they just start getting tender, about 5 - 6 minutes.
• Remove the potatoes from the skillet, place on paper towels, and allow the internal heat from the potatoes to dry them, about 2 - 3 minutes.
• Remove the water from the skillet, and wipe out any remaining water, then place the skillet on a burner over medium heat, and add the butter.
• When the foaming subsides, add the onions, and potatoes to the skillet.
• Cook, stirring often, until the potatoes begin to brown, and the onions soften, about 3 - 5 minutes.
• While the onions and potatoes, are having fun in the skillet, whisk the eggs, half & half, mustard powder, parsley, salt, and pepper, together in a mixing bowl, and reserve.
• Add the ham, and black olives to the skillet, and then stir into the mixture.
• Add the egg mixture to the skillet.
• Gently stir, over medium heat, until it just begins to set up, about 5 - 6 minutes.
• Add the Swiss cheese to the top of the egg mixture.
• Pop the skillet under the broiler until the cheese is nice and bubbly, about 3 - 4 minutes.
• PLATE/PRESENT
• Serve while still nice and hot, with some fresh buttermilk biscuits and maybe a bottle of hot sauce on the side. Enjoy.
• Keep the faith, and keep cooking.

SOUTHWESTERN HAM AND EGG SKILLET

Steps:

• Beat eggs well in a large bowl until lemon colored. Whisk in milk, sour cream, pepper flakes, and garlic powder until well incorporated. Set aside.
• Spray a skillet with cooking spray for easy clean up. Add butter and melt using medium heat. Then add shallots, ham and tortilla strips until strips and shallots soften.
• Add egg mixture and stir constantly to keep from scorching.
• When the eggs are almost done add cheese and continue to stir until cheese is melted and eggs are completely cooked.
• Remove from heat and stir in salt and pepper to taste. Serve with any desired garnish and enjoy.

HAM N EGG SKILLET

Steps:

• In a skillet, saute potatoes in butter until tender and golden brown. Add the onion and green pepper; saute until crisp-tender. Add ham, eggs, cheese, salt and pepper. Cook until eggs are completely set, stirring occasionally.