ham – Oven Love https://www.ovenloveblog.com from scratch, with love...and a little sass Tue, 21 Apr 2015 20:19:12 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.29 Ham and Egg Crepe Squares https://www.ovenloveblog.com/ham-and-egg-crepe-squares/ https://www.ovenloveblog.com/ham-and-egg-crepe-squares/#comments Mon, 28 Mar 2011 13:51:00 +0000 http://www.ovenloveblog.com/ham-and-egg-crepe-squares/
These crepes have been on my mind for weeks.  I am so glad I finally made them! I’ve never made crepes before, just never got around to it.  I thought they were hard to make. I should have just listened to Ricky Bobby.. (am I really quoting Talladega Nights?) “They’re like really thin pancakes.”
He’s right, though, they are.  Just a thin pancake batter, swirled around your frying pan and quickly cooked.  Then, line them with ham, crack an egg, fold up the edges and bake until the egg is set.
They’re so pretty.. I just stared at them for a while.
Then I got my head on straight and dug in- simple, but delicious.
Fun fact: we bought at least 10+ dozens of eggs during brunch month. ha!
Subsequent fun fact: we are getting chickens next week. stay tuned.
Ham and Egg Crepe Squares
 

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adapted from Everyday Food via Framed Cooks- http://framed-mylifeonepictureatatime.blogspot.com/2011/02/ham-and-egg-crepe-squares.html
Author:
Recipe type: Breakfast
Serves: 8

Ingredients
  • For the crepes: ½ cup all purpose flour
  • ½ cup whole wheat flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1½ cups milk
  • 4 eggs
  • 3 tablespoons butter, plus more for cooking
  • For the filling: 9 thin slices ham
  • 9 eggs
  • chopped parsley

Instructions
  1. Combine flours, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.
  2. Heat a 10-12 inch non-stick skillet over medium heat and lightly coat with butter. Add ⅓ cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
  3. Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another minutes and then slide out of skillet onto a plate. Repeat until all crepes are done. You should have about 8-9 when you are done.
  4. Preheat oven to 350. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place am slice in center of crepe and carefully crack egg onto ham. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes. Sprinkle with chopped parsley and serve at once.

]]> https://www.ovenloveblog.com/ham-and-egg-crepe-squares/feed/ 4 Spinach Cheddar Strata with Crispy Breakfast Ham https://www.ovenloveblog.com/spinach-cheddar-strata-with-crispy-breakfast-ham-2/ https://www.ovenloveblog.com/spinach-cheddar-strata-with-crispy-breakfast-ham-2/#comments Wed, 23 Mar 2011 12:57:00 +0000 http://www.ovenloveblog.com/spinach-cheddar-strata-with-crispy-breakfast-ham-2/
 Now that all that first birthday biz is behind us, I can focus back on March’s original task- bringing you delicious brunch inspiration.  Aren’t you loving spring already? We absolutely are. We’ve already got some produce growing in the yard.. the green is beautiful!If you’ve never heard of a strata, it’s a layered casserole dish, usually with bread, eggs and cheese. (Yes, please.)  These little personal stratas have the extra health factor of spinach, because we all need a little extra folic acid, vitamins A slash B slash C, calcium, magnesium- I could go on, but you get me.  An excellent choice for vegetarians (sorry vegans, still love you) as well.

 

If you kinda love meat, though, which I definitely kinda do, you should make some crispy breakfast ham as well.  Salty, crispy goodness.  And wait- I just had a flash of genius- next time we’ll all drizzle a little maple syrup on the ham before broiling.  Brunch of champions!

Tasty and good for you!  Don’t get me started on the health benefits of eggs, we’ll be here all day.

PS- We actually ate this for dinner, not brunch.  I love meals that work at any time of day.
Brinner is our fave.  Who else does brinner out there?

 

Spinach Cheddar Strata
 

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only slightly adapted from Everyday Food (May 2010)
Author:
Recipe type: Breakfast
Serves: 4

Ingredients
  • 1 teaspoon olive oil
  • 10 oz fresh spinach
  • 3 cups day-old bread cubes (1 inch)
  • 5 large eggs, lightly beaten
  • 1 cup milk (preferably whole)
  • 4 oz grated sharp (or extra sharp!) white cheddar
  • whole nutmeg, for fresh grating
  • coarse salt and ground pepper

Instructions
  1. Preheat oven to 400.
  2. Heat oil in a large skillet over medium heat, add spinach and stir constantly until wilted. Press into a colander to remove as much liquid from the spinach as possible.  Divide bread and spinach in four 8 oz ramekins or an 8 inch square baking dish.
  3. In a medium bowl, whisk eggs, milk, and half of the cheese.  Season with salt, pepper and freshly grated nutmeg to taste (a little nutmeg goes a long way- just a few passes over the grater will be fine).  Divide egg mixture evenly among the dishes and top with the remaining cheese.  Place dishes on a rimmed baking sheet and bake until set in the middle and golden on top, 20-25 minutes.

 

Crispy Breakfast Ham
 

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Author:
Recipe type: Breakfast
Serves: 4

Ingredients
  • 8 slices of deli ham

Instructions
  1. On a lightly oiled rimmed baking sheet, broil slices of deli ham until golden in parts, 3-5 minutes, rotating sheet frequently.

]]> https://www.ovenloveblog.com/spinach-cheddar-strata-with-crispy-breakfast-ham-2/feed/ 2 Mini Frittatas https://www.ovenloveblog.com/mini-frittatas-2/ https://www.ovenloveblog.com/mini-frittatas-2/#comments Wed, 02 Mar 2011 18:14:00 +0000 http://www.ovenloveblog.com/mini-frittatas-2/
It’s March!  That means it’s Brunch month in my Great Food Adventure.  To tell you the truth, I’m relieved.  Those macarons last month were giving me drama.
I think brunch is one of the greatest ideas ever.  I only wish I could enjoy it more!  I’m always ravenous in the morning and the bean never sleeps in, so our morning meal usually happens around 7am.  But I do love the idea of having a beautiful spread of breakfast and lunch options, lots of eggs, beautiful fruits and veggies, pastries and carbs galore!
Here’s my first brunch offering for you- mini frittatas.  These are great for a brunch spread- individually sized and protein-packed.  A perfect way to start the day and a nice foil for all of the usual brunch sweets.  The preparation is simple- saute the veggies, whisk up the eggs and milk, combine and bake.  Brunch in a snap.
I am pumped about all the eggs I’ll be consuming this month.  Love me some brunch!
What’s your favorite brunch food?
Are there any brunch recipes you’ve been dying to find?
Mini Frittatas
 

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adapted from Rachael Ray
Author:
Recipe type: Breakfast
Serves: 12

Ingredients
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 1 red bell pepper, finely chopped
  • Salt and pepper
  • ½ cup cooked ham or sausage, chopped
  • 1-1/2 tablespoons chopped fresh chives
  • ½ cup shredded Monterey Jack cheese
  • 16 large eggs
  • 2 cups milk
  • Crushed red pepper, to taste

Instructions
  1. Preheat the oven to 375°:. In a small skillet, heat the butter over medium heat. Add the onion and bell pepper and cook until softened, about 7 minutes. Season with salt and pepper and stir in the ham/sausage and chives. Let cool, then add the cheese and set aside.
  2. Using an electric mixer, beat the eggs and milk until frothy; season with salt and pepper.
  3. Spray 2-3 muffin tins (depending on the size) with cooking spray. Divide the meat and veggie mixture evenly among the muffin tins and sprinkle each with a pinch crushed red pepper. Ladle the egg mixture to about ½ inch from the top of the tin. Bake until puffy and golden, about 30 minutes. Serve immediately.

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