Scrambled eggs are always one of my go-to off-menu items when something unexpected comes up. For example, I might have been planning for a big grill-out, but big storms make me change my plans. That’s when I go to eggs. This Kentucky farmhouse scramble was absolutely delicious. It’s a great example of why breakfast for dinner is a great idea and not just when your plans have to change, but any time.
What really made this Kentucky farmhouse scramble special for both of us were the roasted red bell peppers and the crunchy French fried onions. This is the kind of scramble that makes omelets jealous.
Also try my Hobo Hash.
Kentucky Farmhouse Scramble
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 8 ounces diced boneless ham
- 1/2 cup roasted red peppers diced
- 12 large eggs beaten
- 1/4 cup shredded mozzarella cheese
- Kosher salt and freshly ground black pepper
- French Fried onions for garnish
- Chives chopped, for garnish
Heat large skillet over medium heat.
Add the butter and oil and stir until metled.
Add the ham and saute until the edges get golden brown.
Turn heat to low and add the peppers and eggs.
Stir until the eggs are just cooked.
Fold in the cheese and continue stirring slowly until melted.
Season with salt and pepper.
Serve eggs topped with French fried onions and chives.
Anita proclaimed this to be the best egg salad she’s had. I’m surely not going to argue with her, either. It’s light, fluffy and tasty, and goes perfectly with thin-sliced ham. Nothing fancy here, just great ham and egg sandwiches. The original recipe was meant to make finger sandwiches, which you could do, but if I’m coming I’d prefer the full-sized version, please!
I chopped the ham to give it more of a shaved ham feel, a little lighter than just sliced ham. I think it went better with the airy egg salad. You don’t have to do that, and in fact, you really don’t need the ham at all. No matter how you do it, these ham and egg sandwiches are a delight.
Also try my yummy ham salad sandwiches.
Ham and Egg Sandwiches
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 sandwiches
- 6 large eggs hard-boiled, peeled
- 1 teaspoon mustard powder
- Kosher salt and freshly ground black pepper to taste
- 1 cup mayonnaise
- 4 tablespoons fresh parsley chopped
- 12 slices white bread
- 2 tablespoons Dijon mustard
- Thinly-sliced ham sandwich meat I chopped mine so the texture more closely matched that of the egg salad.
Place the eggs into a large bowl. Mash with a potato masher.
Add the mustard powder, salt and pepper, mayonnaise and parsley and mix well. Add more mayonnaise if the mixture is too thick to spread.
Divide the egg mixture between 6 pieces of bread.
Divide the ham between the sandwiches.
Divide and spread the Dijon onto one side of the remaining bread slices and place on top of the sandwiches.
I used to think it would be wrong to just have ham for dinner. This cherry sauce glazed ham made me think it would actually be ok to just sit down to a plate of ham and get at it. I didn’t, but I could have. The tartness of the cherries and the sweetness of the honey, along with a few spices, make each bite fantastic. Even a cheap ham becomes something decadent after being glazed with the sauce.
I think you could try something other than cherry preserves to make the sauce for this cherry sauce glazed ham, if you wanted to. You’d want something that isn’t so sweet, though, such as cranberry or pomegranates.
You’ll want to make my bacon-glazed spiral ham and Sriracha honey ham too! My pepper onion beer sauce makes for a great topping for ham!
Cherry Sauce Glazed Ham
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 12 servings
- 1 cooked smoked, spiral sliced ham
- 1 jar 12 ounce cherry preserves (I used Smucker's tart cherry preserves)
- 1/4 cup honey
- 1/4 cup red wine vinegar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon Kosher salt
Preheat oven to 225 F.
Remove heat from packaging, discarding the glaze, and place face down in a roasting pan (you'll want to use one that's at least 1" deep because there'll be accumulating juices).
Cover pan with foil and bake for 1 1/2 hours or until internal temperature reaches 135 F.
Combine remaining ingredients in a saucepan and bring to a simmer.
Brush glaze over the ham and let cook another 5 minutes.
Remove ham from oven and let rest at least 15 minutes before slicing.
Serve remaining warm glaze on the side for drizzling of the sliced ham.