Best 3 Creamed Ham And Eggs Recipes

QUICK CREAMED HAM AND EGGS

Steps:

• Melt butter in a large saucepan over low heat. Stir flour, mustard, salt, and pepper into butter until mixture is smooth and bubbly. Remove from heat and add milk. Return to heat and bring to a boil, stirring constantly; boil until mixture thickens, about 1 minute.
• Stir ham and eggs into milk mixture and cook until heated through. Spoon creamed ham and eggs onto biscuits.

CREAMED HAM AND EGGS

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.

DEEP-FRIED POACHED EGGS WITH CREAMED SPINACH AND SERRANO HAM

Steps:

• Whisk together cream and 2 teaspoons flour in a small bowl until just combined.
• Cook shallot in butter in a 9- to 10-inch heavy skillet over moderately low heat, stirring occasionally, until shallot is softened, about 3 minutes. Add spinach, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until excess liquid is evaporated, about 2 minutes. Stir cream mixture, then add to spinach and cook, stirring occasionally, until cream is slightly thickened, about 2 minutes. Remove from heat.
• Stir together bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a shallow bowl. Spread remaining 1/2 cup flour on a plate and set aside for dredging.
• Gently blot any water from top of poached eggs with paper towels, then sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Carefully dredge 1 poached egg in flour, dusting off excess. Transfer to beaten egg, spooning to coat completely, then transfer with a slotted spoon to bread crumbs, letting excess egg drip off. Coat with crumbs and transfer to a plate. Repeat with remaining poached eggs, 1 at a time.
• Cut sliced ham crosswise into 1/4-inch-wide strips.
• Heat 1 1/2 inches oil in a 3- to 4-quart heavy saucepan (about 1 1/2 inches deep) over high heat until deep-fat thermometer registers 375°F. Fry ham in oil, stirring occasionally with a clean slotted spoon to separate strips, until crisp, 15 to 20 seconds. Transfer ham to paper towels to drain.
• Return frying oil to 375°F.
• Lower 2 eggs (1 at a time on slotted spoon) into hot oil and fry until golden brown, 15 to 20 seconds. Transfer fried eggs to paper towels to drain. Repeat with remaining 2 eggs.
• Reheat spinach over low heat, stirring constantly and adding more cream or water to loosen mixture if necessary, about 1 minute.
• Divide creamed spinach among 4 plates, then top with poached eggs and ham.