198 muffin with egg and ham Recipes
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thick slices spiral-cut ham, or your favorite (about 1 lb... and12 Morethick slices spiral-cut ham, or your favorite (about 1 lb), cut to fit the english muffins, unsalted butter, eggs, kosher salt and freshly ground black pepper, fresh baby spinach, lemon juice, english muffins , sliced in half crosswise, buttered and lightly toasted, easy hollandaze , for serving, recipe follows, egg yolks, lemon juice, plus more for seasoning, dijon mustard, hot sauce , such as tabasco, salted butter, melted and kept warm40 min, 13 ingredients
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cubes cornbread for dressing and12 Morecubes cornbread for dressing, cubes crustless firm white sandwich bread (from 6 to 7 slices), butter, sliced leeks (white and pale green parts only; about 3), chopped celery, chopped smoked ham (about 7 oz), chopped fresh parsley, chopped fresh thyme, dried rubbed sage, coarse kosher salt, freshly ground black pepper, eggs, beaten to blend, low-salt chicken broth13 ingredients
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egg yolks, freshly-squeezed lemon juice and9 Moreegg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.5 min, 11 ingredients
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English Muffin and Ham Strataenglish muffins, diced, ham, diced and6 Moreenglish muffins, diced, ham, diced, taco blend cheese, shredded, skim milk, egg substitute, dijon mustard, black pepper, salt1 hour , 8 ingredients
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Ham, Egg White and Cheese Breakfast Muffin Sandwichenglish muffin, egg white, oscar mayer deli fresh ham and1 Moreenglish muffin, egg white, oscar mayer deli fresh ham, american cheese (2% low-fat milk) or 1 slice cheddar cheese slice (2% low-fat milk)5 min, 5 ingredients
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English Muffin and Ham Strataenglish muffins, split and lightly buttered, ham, chopped and6 Moreenglish muffins, split and lightly buttered, ham, chopped, cheddar cheese, shredded, eggs, milk, worcestershire sauce, salt & freshly ground black pepper, hot sauce55 min, 8 ingredients
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Egg Salad Breakfast Muffinseggs, hard-cooked and chopped and6 Moreeggs, hard-cooked and chopped, mayonnaise or 1/2 cup salad dressing, sweet pickle relish, prepared mustard, english muffins, split and toasted, canadian bacon or 8 slices ham, cheddar cheese, shredded18 min, 7 ingredients
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