HAM AND EGGS WITH GREENS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 480, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 417 milligrams, Sodium 1780 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 38 grams, Sugar 2 grams
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Cismaan Abdiwali Cismaan
[email protected]This dish is a great way to get your kids to eat their vegetables.
Fahad Prodan
[email protected]I used baby spinach instead of collard greens and it turned out great.
Ronald Robled
[email protected]This is a great recipe for a casual brunch or dinner.
Tariro Tachiona
[email protected]I'm not a big fan of ham, but I really enjoyed this dish. The eggs and greens were cooked perfectly.
Mubshar Rajput
[email protected]The dish was a bit bland for my taste, but I think that's because I used low-sodium ham.
Peniel Pius
[email protected]This recipe is a great way to use up leftover ham and eggs.
Kim Tanishka
[email protected]I added some crumbled bacon to the dish and it gave it a nice smoky flavor.
Mohan pariyar
[email protected]This dish is a bit heavy for my taste, but it's still very good.
Abishek abi
[email protected]I used kale instead of collard greens and it turned out great.
Lana Imad
[email protected]This dish is a great way to get your kids to eat their greens.
Asade Khan
[email protected]I'm not a fan of mustard, so I omitted the mustard sauce. The dish was still very good without it.
Melbin Kinuthia
[email protected]This is a great recipe for a quick and easy breakfast or brunch.
Tshepiso Polihali
[email protected]The mustard sauce was a bit too tangy for my taste, but I still enjoyed the dish overall.
Shamim Akter
[email protected]I added some chopped red bell pepper to the greens and it gave the dish a nice pop of color and flavor.
Gabby Jenneman
[email protected]This was a great way to use up leftover ham. The dish was quick and easy to make, and it turned out delicious.
Zikita Eunice
[email protected]I'm not a big fan of ham, but I really enjoyed this dish. The eggs were cooked perfectly and the greens were very flavorful.
Mikey Nexion
[email protected]This dish was a bit too salty for my taste, but otherwise it was very good.
Mary Nicholas
[email protected]The ham and eggs were cooked to perfection and the greens were tender and flavorful. I especially enjoyed the tangy mustard sauce.
Hamanto Chiran
[email protected]This ham and eggs with greens recipe was a hit with my family! The flavors were perfectly balanced and the dish was so easy to make. I will definitely be making this again.