Creamy Ham And Eggs Recipes

Steps:

• 1. Preheat the oven to 400 degrees F. Line the ramekins with nonstick aluminum foil and place on a baking sheet.
• 2. Stack 2 slices of ham directly on top of each other and fit into a ramekin to form a cup, making sure the ends of the ham hang over the ramekin slightly. Repeat with the remaining ham. Dividing evenly, sprinkle half of the cheese into the bottoms of the ham cups. Crack an egg into each and add 1 tablespoon cream. Divide the rest of the cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper evenly among the cups.
• 3. Bake until the egg whites are set and the yolks are still soft, 20 to 24 minutes, rotating the baking sheet halfway; some cups may cook faster than others. Sprinkle with the chives and then carefully lift the ham cups out of the foil so you do not tear the ham or break the shape of the cup. Place on a large platter or on individual plates and serve.

Steps:

• Whisk the vinegar, mustard and a pinch each of salt and pepper in a large bowl. Gradually whisk in 1 tablespoon olive oil until smooth.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the ham and cook until browned, 2 to 3 minutes per side. Remove each piece to a plate. Reduce the heat to medium low. Working in batches, crack the eggs into the skillet and cook, without flipping, until the whites are set but the yolks are still runny, 4 to 5 minutes. Season with salt and pepper. Divide among the plates.
• Add the bell pepper, mesclun greens and chives to the bowl with the vinaigrette and toss to coat. Season with salt and pepper. Add the salad to the plates. Serve with the baguette.

Steps:

• Preheat oven to 350°F with rack in middle.
• Bring ham and cream to a simmer in a small saucepan over medium-low heat, then remove from heat. Let steep, uncovered, about 10 minutes.
• Cook onion in 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat, stirring, until softened, about 2 minutes. Add garlic and season lightly with salt and pepper, then cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, turning with tongs, until spinach is wilted.
• Drain spinach in a colander, pressing to remove excess liquid, then coarsely chop. Divide spinach, then ham, among ramekins, spooning 1 tablespoon cream into each serving. Crack eggs into ramekins and season lightly with salt and pepper. Spoon 1 teaspoon cream over each egg. Cut remaining tablespoon butter into 8 small pieces and dot each egg with butter.
• Put ramekins in a shallow baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, 15 to 20 minutes, removing from oven as cooked.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain.
• Mix egg noodles, ham, evaporated milk, cream of chicken soup, onion, and processed cheese food in a 9x13-inch baking dish until evenly distributed.
• Bake in preheated oven until bubbly and cheese food is melted, about 1 hour. About 5 minutes before end of baking, sprinkle chips atop casserole and return to oven; bake for 5 minutes more.

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix potatoes, green onion whites, oil, garlic, thyme, salt and pepper. Spread evenly in pan.
• Bake 30 minutes; stir, and top with ham. Bake 20 to 25 minutes longer or until potatoes are beginning to brown.
• Remove pan from oven; sprinkle with cheese. Create 6 wells in potato mixture. Gently crack an egg into each well. Bake 7 to 9 minutes longer or until egg yolks are set and whites are firm. Sprinkle with green onion greens and parsley.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the noodles, ham, cheese, soup and milk in a 9x9 inch casserole dish and mix well.
• Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

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.

Steps:

• In a large bowl, combine the potatoes, eggs, ham, salt and pepper. Combine the egg and sour cream; add to potato mixture and gently toss to coat. Transfer to a greased 11x7-in. baking dish. , Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 20 minutes or until a thermometer reaches 160°.

Steps:

• Scramble eggs and add cream cheese in small spoonfuls.
• Stir vigourously to break cream cheese up a bit more.
• Stir in ham and divide mixture evenly between two greased 1-cup ramekins.
• Microwave on high for about 5 minutes. This is VERY approximate, as every microwave is very different. Test for done-ness by inserting a fork or knife along the edge and gently pushing the eggs out of the way. If you can see liquid at the bottom of the ramekin, the eggs need to be cooked a little longer.
• Turn each ramekin upside down onto a plate (the eggs should slide out quite easily) and top with a spoonful of salsa each.

Steps:

• Top tortillas evenly with ham and eggs, using 1 ham slice and about 1/4 cup eggs for each; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Cover tightly with foil; refrigerate overnight.
• Reserve 1 Tbsp. pepitas; blend remaining with Neufchatel and water in blender 2 min. or until smooth. Cover; refrigerate overnight.
• Heat oven to 350ºF. Pour salsa over enchiladas; cover with foil. Bake 25 min; top with cheese. Bake, uncovered, 5 min. or until cheese is melted. Meanwhile, microwave Neufchatel mixture on HIGH 30 sec. or until heated through. Pour over baked enchiladas; sprinkle with reserved pepitas.

Steps:

• Sautee onions in butter over medium heat until onions are transparent.
• Add flour and stir until well combined.
• Remove pan from heat and add milk slowly while stirring.
• Return pan to medium high heat, stirring until sauce thickens, reduce heat to low, stir in cheese until melted.
• Add sherry and ham (add more milk if sauce gets too thick) and simmer until ham is heated through.
• Add garnish, before serving.