Ham with fried eggs and green salad
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 480, total fat 21 G., saturated fats 6 G., proteins 38 G., carbohydrates 32 G., fiber 2 G., cholesterol 417 mg, sodium 1780 mg, sugar 2 G.
Calories 480, total fat 21 G., saturated fats 6 G., proteins 38 G., carbohydrates 32 G., fiber 2 G., cholesterol 417 mg, sodium 1780 mg, sugar 2 G.
Fried eggs served with a seared ham steak, a juicy green salad in a tart vinaigrette, and a crispy toasted baguette. A great idea for a delicious, no-fuss dinner after work or a lazy Sunday brunch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tsp white wine vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 2 ham steaks, 200g each, cut in half and patted dry
- 8 large eggs
- 1 red bell pepper, thinly sliced
- 1 package (140 g) mesclun (about 8 cups)
- 1 tbsp chopped fresh chives
- 1 small baguette, cut in half lengthwise, then in half crosswise and toasted
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Recipes with similar ingredients: wine vinegar, Dijon mustard, ham, eggs, sweet pepper, mesclun salad mix, chives, baguette
Cooking the dish according to the recipe:
- In a large bowl, combine vinegar, mustard, and a pinch of salt and black pepper. Gradually whisk in 1 tablespoon of olive oil until the dressing is smooth.
- In a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the ham and cook until browned, 2-3 minutes per side. Transfer one piece to each serving plate. Reduce the heat to medium-low. Crack the eggs into the skillet and cook, without turning, until the whites are set but the yolks are still runny, 4-5 minutes. Season with salt and pepper to taste. Divide among plates.
- Add the bell pepper, mesclun, and chives to the bowl with the vinaigrette and toss. Season with salt and pepper to taste. Divide the salad among bowls. Serve with a baguette.
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