How to Make 3 Brunch Munchable Recipes with Ham

Ham is a Natural When Guests are Coming Any Time of Day

© Larry Ervin

Dec 28, 2008

A build-your-own brunch buffet might include warming trays of ham, bacon, sausages along with scrambled eggs. Depending on how many you many guests you expect, you may also want to have one or more of the following:

• Ham and Potato Fritatta
• Ham and Cheese Quiche
• Asparagus Cordon Bleu Crêpes
• Eggs Benedict with Ham or Ham Hash (included in Six Easy Breakfast Recipes with Ham)

Ham and Potato Fritatta

A fritatta is the Spanish version of an omelette. Whereas omelettes are usually served folded or rolled, a fritatta is served flat. This fritatta is usually served hot, but it is also excellent at room temperature.

Yield: 4-6 servings

Ingredients:

• 2 Idaho potatoes, about ¾ pound
• 2 Tbsp vegetable oil
• salt and freshly ground pepper to taste
• ½ cup onion, thinly sliced parallel to the core
• 1 cup cooked ham, cut in ½-inch dice
• 4 teaspoons butter
• 10 eggs
• 2 Tbsp finely chopped flat Italian parsley
• 1 tsp each: finely chopped tarragon and chives

Method:

1. Peel and thinly slice the potatoes, dropping them into a bowl of cold water so they don't discolor. Drain and pat dry.
2. Add the oil to a large skillet over medium-high heat. When it is almost smoking hot (but before your smoke alarm goes off) add the potatoes. Distribute them in an even layer, being careful not to break them up. Generously sprinkle the potatoes with salt and pepper. Brown the potatoes well, about 10 minutes.
3. Add the onions and cook for a minute longer.
4. Add the ham and dot with 3 tsp of the butter. Shake the pan and turn over the ingredients so they cook evenly. An easy trick for this is to invert a large plate over the pan and quickly turn the pan over. Then you can slide the potato mixture back into the pan.
5. In a large bowl, beat the eggs with a wire whisk and add salt, pepper and all of the herbs.
6. Pour the egg mixture over the potatoes. Lift the edges of the potatoes with a spatula to let the egg mixture run underneath. When the eggs begin to set on the bottom. Lift the edge again and let the remaining butter run underneath. The eggs on top should still be fairly loose because they will continue to cook once you have served the fritatta.
7. To serve, invert your serving platter over the pan and quickly turn the pan over. Sprinkle with paprika if desired and garnish the plate with more parsley.

Ham and Cheese Quiche

There is something almost magical about a quiche. The custard that binds the filling puffs up in the oven and bronzes to a rich golden hue. Quiche Lorraine is probably the most famous, filled with bacon and Gruyère cheese. Ham could be substituted for the bacon in the classic Lorraine recipe, or you may wish to try Lynn Smythe's Ham and Cheese Quiche version that features Parmesan and Cheddar in addition to the ham.

Asparagus Cordon Bleu Crêpes

For this recipe, very thinly sliced ham works best.

Yield: 4-6 servings

Crêpe Ingredients:

• 8 crêpes (see How to Make Crêpes)
• 8 very thin slices cooked ham
• Dijon-style mustard
• 8 slices Gruyère (or another good Swiss cheese)
• 1½ pounds fresh asparagus spears, steamed to just crisp tender
• 2 tomatoes, peeled, seeded and chopped

Sauce Ingredients:

• 3 Tbsp butter
• 3 Tbsp all-purpose flour
• ½ tsp each: salt and dried tarragon
• freshly ground black pepper
• 1½ cups light cream (or half-and-half)
• 1 (2½ ounce) jar of sliced mushrooms, drained

Method:

1. Prepare the crêpes (or if you have made them up ahead, let them come to room temperature, covered so that they don't dry out).
2. Preheat the oven to 375 degrees F (190 degrees C).
3. Place a slice of ham on each crêpe. Spread the ham lightly with mustard.
4. Top with a slice of cheese, 3 asparagus spears and a scattering of tomato. Roll up the crêpes and place them, seam-side down, in a 9 x 13 inch baking dish.
5. Melt butter in a medium saucepan over medium heat. Stir in the flour, salt, tarragon and a good grind of pepper.
6. When all of the flour has been incorporated, add the cream, stirring constantly until the mixture thickens and bubbles. Stir in the mushrooms.
7. Pour the sauce over the crêpes and bake 25 minutes or until heated through.

Ham and Potato Fritatta

Quiches Galore

Baked Ham

Crepes Ready for Filling

Asparagus in Art

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