Ham Pancakes

This is not really an appetizing title for this yummy breakfast treat. Of all the things about blogging, titling some of these recipes is the one thing I am willing to throw up my hands with and admit, "I just can't". I just don't know what else to call it. It tastes good, that's what matters, right?

Anyhoo.......

It's time for a confession. A bacon confession to be more precise, and it's not all that nice. You know how you see all these recipes nowadays for stuff like bacon cupcakes, bacon cookies, candies, ice cream, doughnuts, etc., etc... Any and all manner of  bacony confections you can think up, it seems to be out there. Here's my confession, none of these things sound good to me at all. Maybe somebody needs to convince me because I'll also admit I have not tried a single one of these things. I need to challenge my self to make a bacon cake or something, maybe then I won't be such a hater.

There is one place however where sugar and salt intersect that is as old as time and is, in this girl's opinion, the most delicious way it's done and that is on the breakfast plate.

~Syrup and bacon~

~Syrup and sausage~

~Syrup and ham~

(I will digress so far as to say that I am  intrigued by recipes I've seen for candied bacon.)

My mom used to make these pancakes every now and again when I was a little girl and I've been singing the praises of her "pancakes with cubed ham in the batter" to my husband for the majority of our 12 year marriage. But once again, the lazy breakfast line cook in me has never gotten around to making it for him.

Until today.

It was fun to put this together for the family this morning. And everyone raved about it.

Everyone, that is, except my youngest, who is still in the "none of my foods can ever be touching" phase. He got the deconstructed ham pancakes version of the recipe (pancakes with ham on the side).

Ham Pancakes

~servings vary~

Note* This is kinda more an idea, than a literal recipe.You can use your favorite pancake mix (my family's favorite is Snoqualamie Falls Lodge Old Fashioned Pancake and Waffle Mix. Not sure if it is widely available, it's made here in Seattle) or pancake recipe.

Ingredients: 

1. Your favorite pancake mix (or recipe), prepared according to package instructions

2. Ham, cut into 1/4 inch cubes (for my recipe this morning I used 3c. pancake mix (15-18 pancakes according to package) and a little over 1 c. diced ham)
3. Syrup and butter, whatever you like to put on your pancakes

Instructions: 

Make pancakes as you usually would. After pouring batter onto your hot griddle, sprinkle the diced ham on top of the uncooked pancake side (as little or as much as you like). Continue with the recipe as you would with regular pancakes.

Monte Cristo Sandwiches

When I was a kid there were two breakfast dishes that I almost always ordered whenever I went out to breakfast with my family. And those two dishes were 1. Eggs Benedict and 2. the Monte Cristo sandwich. Now I don't mean to toot my own horn or anything but I think those are pretty adventurous dishes for a child.

Needless to say, my love of food started early.

A Monte Cristo sandwich combines so many yummy flavors. It's a little bit french toast and a little bit grilled cheese and it is great for breakfast, lunch or dinner.

Usually, these sammies are either served with maple syrup or strawberry jam. I like to make mine just a little bit more on the savory side by mixing together strawberry jam with a little dijon mustard.

Monte Cristo Sandwiches

~makes 4 sandwiches~

Note*I toasted the bread before I made these sandwiches, in the hopes that it would prevent the bread from becoming soggy when dipped in the egg mixture. Because whole wheat bread is heartier than white bread I found this step unnecessary. If I were using white bread I probably would toast the bread beforehand.

  

Ingredients:
1/2 c. strawberry jam
2 T. dijon mustard
4 eggs, lightly beaten
2 T. milk
2 T. flour
salt
8 slices of bread (I used whole wheat here but white is more traditional, see note above)
8 thin deli slices of swiss cheese
4 thin slices of ham
4 thin slices of turkey
2 T. butter
powdered sugar (for serving)

Instructions:
1. For the sauce: Mix together the strawberry jam and dijon mustard in a small bowl and set aside.

2. Place the eggs in a wide, shallow dish. Whisk together the milk and flour, then add to the eggs along with a pinch of salt. Mix together thoroughly.

3. Spread each slice of bread with about a teaspoon of the strawberry-mustard sauce. Divide the cheese and meat evenly between each sandwich beginning and ending with a slice of cheese.

4. Melt 1 T. butter in a large nonstick skillet over medium heat. Working with one sandwich at a time, dip both sides in the egg mixture. When the butter is foaming, add the sandwich and immediately dip another sandwich in the egg mixture and place in the pan with the first sandwich. Cook each sandwich until golden brown, about 3-4 minutes per side.

5. Wipe out the skillet using paper towel. Repeat step 4 with the remaining sandwiches and 1 T. butter.

6. Serve with powdered sugar and remaining sauce.

Scrambled Eggs with Cream Cheese and Chives

This morning I was craving some more of that Frittata with Ham, Cream Cheese and Chives I made over the weekend. But alas, it was all gone. I did however have all the fixins to reproduce the flavors so I decided to make a scramble.

 Can you keep a secret? I liked this ridiculously simple scrambled egg dish better than it's fussier cousin that made it's appearance over the weekend.

If you have never had eggs scrambled with cream cheese, you need to ASAP! I have never had such lovely, creamy and delicious scrambled eggs. The chives were a dream and I made up a quick cherry tomato salad to freshen things up a bit.

I'm telling you..... Breakfast heaven!

Scrambled Eggs with Cream Cheese and Chives

~makes 1 serving~

Ingredients:

1 whole eggs plus 2 egg whites, lightly beaten

salt and pepper

2 tablespoons lowfat cream cheese separated into smallish chunks (1/2 - 3/4 inch)

2 t. fresh minced chives

1 1/2 t.unsalted butter

Instructions:

Melt butter in a small skillet over medium heat. Season eggs lightly with salt and pepper. Add in the cream cheese and gently stir. Add the eggs to the skillet and using a heat-proof spatula stir the eggs, adding the chives just as the eggs begin to set up. Scramble to desired doneness.

*To make the tomato salad: Cut about 1/2 c. cherry tomatoes in half. In a small bowl add cherry tomatoes, a pinch of sugar, a couple drops of red wine vinegar, a tiny drizzle of extra-virgin olive oil and a light sprinkle  of salt and pepper. Set this aside to blend the flavors while preparing the eggs. (I also added a sprinkle of  fresh chives.)

Frittata with Ham, Cream Cheese and Chives

I feel like patting myself on the back today for getting up and making my family a hot breakfast. Ok, I'll admit it was more like brunch than breakfast, but who cares? My people got more than a banquet of toast and cereal today.

I was thinking this morning that we just may be one of the world's most lazy weekend families around. It's an accomplishment for us if we even get dressed before evening hits. I'm not exactly proud if this fact but oh well, that's just how we roll.

Actually, we do have a little bit of an excuse. A few years ago my husband started working nights and as a family we all started to gravitate towards being late night people. In the summertime it gets kinda insane and we basically become nocturnal. It's not typical, but we get to spend more time with Dad and that's what counts.

Frittata with Ham, Cream Cheese and Chives

~serves 6~

Note* This recipe uses a total of 12 eggs, 6 whole eggs and 6 egg whites. You could also use 6 eggs and 3/4 c. store-bought egg whites.

Note** If your skillet doesn't have a oven-proof handle you can get around this by wrapping the handle with a double layer of heavy duty aluminum foil.

Ingredients:

12 egg whites

6 egg yolks

2 T. minced fresh chives

3 oz. reduced-fat cream cheese 

4 oz. chopped ham

1/4 t. salt

1/4 t. pepper

1 1/2 T. unsalted butter

Instructions:

1. Adjust the oven rack so it is about 6 inches from the broiler element. Heat the broiler. In a medium bowl beat the eggs with chives salt and pepper. 

2. Separate the cream cheese into about 1/2 inch-3/4 inch chunks. I did this by using 2 spoons, one spoon to scoop of small portions of cream cheese, and a second spoon to scrape it off the first spoon into the bowl with the eggs. Stir gently to combine.

3. Melt the butter in a 10-inch skillet with a oven-proof handle over medium-high heat, add the ham and brown lightly. Reduce the heat to medium and add the eggs. Using a heat proof spatula stir the eggs around until large wet curds form, about 1-2 minutes. Shake the pan to evenly distribute the eggs. Leave the pan on the heat, with out stirring for 1-2 minutes until beginning to brown on the bottom.

4. Transfer the pan to the oven and broil until the frittata is puffy and spotty brown, 3-4 minutes. Remove pan for broiler and let stand about 3 minutes to finish setting up. Carefully slide frittata onto a cutting board or serving platter and cut into wedges.

Oven-Roasted Asparagus with Parmesan and Poached Egg

I think eggs and asparagus go so well together. More specifically asparagus and egg yollk. It brings to my mind a similar taste experience to hollandaise, but a whole lot easier to prepare. I made this as a special breakfast for me and the husband this morning. I felt like indulging us a little, and it was like a mini break away from the kids. Them with their cereal, us with our asparagus and poached eggs.

So good, it deserves an extra photo.

Oven-Roasted Asparagus with Parmesan and Poached Egg

~serves 4~

Ingredients:

1 lb. asparagus, tough ends snapped off

extra-virgin olive oil

salt and pepper

red pepper flakes (optional)

freshly grated parmigiano reggiano, a little or a lot, whatever you like

4 eggs

2 T. vinegar

lemon juice, for seasoning (optional)

Instructions: 

1. Preheat the oven to 425 degrees. Place the asparagus on a large, rimmed baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flake. Roast asparagus until just tender and beginning to brown, about 10 minutes total. About 3 minutes before asparagus are finished, remove from oven and sprinkle with the parmesan. Place back in the oven to finish. Set aside.

2. Meanwhile, poach the eggs. Fill a large nonstick skillet with water about 1/2 inch from the top. Add vinegar and 1 t. salt. Bring to a rapid boil over high heat. Remove from heat, as soon as the bubbles die down carefully crack the eggs into the hot water. Let eggs cook for 5 minutes. With a slotted spoon, carefully remove and drain the eggs. 

3. On each serving plate, divide the asparagus and top each with a poached egg.