I have had my fill of turkey and ham this week. With having had a roast ham dinner on Saturday and Turkey on Sunday for Thanksgiving, I have had more than my fair share of leftovers to deal with. Today I wanted to make something completely different.
I had some boneless skinless chicken breasts to use, and I turned to one of my Taste of Home yearbooks to find something new to do with them. This recipe comes from the 1996 yearbook and is attributed to Schelby Thompson of Delaware. I used to love buying Taste of Home Magazine back in the day. I never missed an issue and collected many of the recipes. I have bought it since returning from the U.K and I have to say it is not the same as it used to be and I don't really enjoy it like I used to.
Having said that, this recipe really appealed to me on several level. Not only did I have everything that I needed to use to make it in the house. (It uses very few ingredients and simple ones at that), but it also looked very quick and easy to make!
What you have here are chicken breasts coated in a butter/mustard coating prior to rolling in a mixture of breadcrumbs and Parmesan cheese. Simply baked in a moderate oven until done. Easy peasy. It was suggested in the recipe that you could also cut the chicken breasts into finger making the chicken even quicker to cook.
I left my breasts whole and had a tasty meal on the table in not much more than half an hour. The chicken came out moist and delicious. I did cut the bake time down by about 10 to 15 minutes. I felt that was long enough and I was right, the timing was just right.
I served this simple chicken with some onion roasted potatoes which roasted in the oven at the same time as the chicken and a simple salad. (Recipe for the dressing is included below.)
Altogether this was a really delicious, simple and easy to make meal that I really enjoyed. I think you will too! Quantities are for two, but can easily be doubled to serve more.
INGREDIENTS NEEDED
TO MAKE PARMESAN CHICKEN
Other than the chicken, just a few simple ingredients.
- 2 boneless, skinless chicken breasts (mine were each the size of my hand.)
- 1/4 cup (57g) butter, melted (I used salted butter.)
- 1 tsp Dijon mustard (Use a good quality Dijon for the best flavor.)
- 1/2 tsp Worcestershire sauce (Good old Lea & Perrins.)
- 1/4 tsp salt
- 1/2 cup (50g) dry breadcrumbs (I used Panko crumbs.)
- 1/4 cup (23g) coarsely grated Parmesan cheese (If you can, grate your own using the large holes on a box grater.)
HOW TO MAKE
PARMESAN CHICKEN
This is really quite simple to make. Quick, easy, delicious. You can't go wrong!
- Preheat the oven to 350*F/180*C/gas mark 4. Line a small baking tray with aluminum foil and spray with a bit of nonstick cooking spray. (This makes for a very easy cleanup)
- Whisk the melted butter, Worcestershire sauce, salt and Dijon mustard together in a shallow bowl. (Use a bowl large enough to hold the chicken pieces in one layer without folding.)
- Whisk the breadcrumbs and the grated Parmesan cheese together in another shallow bowl. (Use a bowl large enough to hold the chicken pieces in one layer without folding.)
- Poke the chicken breasts all over with a fork to tenderize them. Pat them dry with a piece of paper toweling. (Patting dry helps the coating, etc. to stick better.)
- Working with one at a time, roll them first in the butter mixture and then the crumb mixture, coating them well with each. (Use your hands to pat the crumbs on and then once you get them onto the baking sheet, you can sprinkle any leftovers over top.)
- Place onto the baking sheet. Drizzle any remaining butter mixture over top. (It will melt into the crumbs.)
- Bake in the preheated oven for 30 to 35 minutes, until the juices run clear and the chicken is golden brown. The temperature should measure 165*F/74*C on a meat thermometer.
- Serve immediately with your favorite sides.
FREQUENTLY ASKED QUESTIONS
WHAT CAN I SERVE WITH THIS CHICKEN?
I served mine with a simple Caesar salad and some Crispy Onion Roasted Potatoes. Delicious! Any starch would work well. Mashed potatoes are very nice. Rice goes well. Buttered noodles. I had the salad but any cooked vegetable also works very well on the side of this.
CAN I USE ANY OTHER POULTRY BESIDES CHICKEN BREASTS?
Feel free to use boneless skinless chicken thighs or even turkey breast cutlets. The timing might vary a bit depending on what you use. Just make sure that juices run clear and the inside temperature is 165*F/74*C when done.
CAN THIS RECIPE BE DOUBLED?
Absolutely! Simply multiply everything by two. Timings will stay the same.
CAN THIS BE MADE AHEAD OF TIME?
You can certainly coat the chicken ahead of time. Place onto the baking sheet, cover lightly with some plastic cling film and place in the refrigerator until you are ready to cook it. I would not do it more than a few hours ahead. This will ensure a crisp coating when done.
Refrigerate any leftovers, properly covered, promptly and use within 2 to 3 days.
HOW TO MAKE
AN EASY CAESAR SALAD DRESSING
This simple salad dressing whips up very quickly and easily with the use of a stick blender. You can also use a smoothie maker or regular blender if you wish.
Measure 3/4 cup (180ml) of olive or vegetable oil into the cup of your blender. Add 3 TBS of good apple cider vinegar, 1 tsp Worcestershire sauce, 1/2 tsp salt, 1/4 tsp dry mustard powder and a large clove of garlic, peeled.
Use your stick blender to process this mixture together until smooth. Serve immediately and store any leftovers, covered in the refrigerator. It will keep for about a week.
To make a simple Caesar salad I tossed some of the dressing together with some chopped romaine lettuce and served it with some grated Parmesan cheese on top, some garlic croutons and a wedge of lemon juice for squeezing.
HINTS AND TIPS
FOR CHICKEN BREAST PERFECTION
If you follow the following hints and tips you are far less likely to have dried out chicken breasts. These are pretty much fool proof.
1. If you are cooking your chicken plain, it is always better to cook your chicken breasts with the skin on rather than it off. The skin helps to protect the meat and keep it from drying out. You can always peel it off and discard after cooking if you don't want the extra calories.
2. Chicken breasts can be a bit dry. This is because they are much leaner than other parts of the bird. A marinade, brine or rub goes a long way in adding flavor to the meat and keeping it moist. A basic salt and pepper rub is just fine if you want to keep things simple.
3. Pounding chicken breasts with the flat side of a meat pounder always tenderizes them a bit. Even if you are not going for larger flatter pieces of chicken, a bit of pounding helps to even out the pieces and breaks down the tissues a bit rendering that tiny bit more succulent.
4. Keeping them all as much the same size as you can. You can do this by pounding, or by slicing them into smaller thinner pieces. They will also cook faster this way.
5. Overcooking. This is the main culprit when it comes to producing chicken breasts which are dry and unpalatable. You need only cook them until the juices run clear. Bear in mind, that they will continue to cook when you remove them from the pan. Let them rest, lightly covered for a few minutes and you will achieve perfection.
A FEW OTHER
CHICKEN BREAST RECIPES TO ENJOY
No doubt about it, we eat a lot of chicken in my house. It's such an adaptable source of protein and lends itself beautifully to many methods of cooking and flavor additions. Here are a few other favorites!
HERB & LEMON ROASTED CHICKEN BREASTS - Nothing tastes better or is moister than chicken breasts which are roasted on the bone with the skin intact. This is a delicious marinade that I like to use when I am roasting them on the bone. It's nicely flavored with lemon, garlic and a variety of herbs. This is a fabulous way of preparing chicken breasts which keeps them moist and very flavorful. I like to buy whole chickens and cut them up myself. Plan ahead as the chicken needs to marinate for about an hour before cooking.
CRISPY CHICKEN BREASTS WITH HONEY GARLIC SAUCE - Chicken breasts are pounded and then coated in a flavor-filled crispy crumb prior to frying until they are crisp and golden brown. A lush restaurant quality honey garlic sauce is created to spoon over top. A once in a blue moon treat that always goes down very well! Yes, a tad bit naughty, but, very, very nice!
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Yield: 2 servings
Parmesan Chicken
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
A deliciously savory coating on tender and juicy chicken. Easy enough to serve on a weeknight, but special enough to serve to company as well. The recipe can easily be doubled.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/4 cup (57g) butter, melted
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/2 cup (50g) dry breadcrumbs
- 1/4 cup (23g) coarsely grated Parmesan cheese
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Line a small baking tray with aluminum foil and spray with a bit of nonstick cooking spray.
- Whisk the melted butter, Worcestershire sauce, salt and Dijon mustard together in a shallow bowl.
- Whisk the breadcrumbs and the grated Parmesan cheese together in another shallow bowl.
- Poke the chicken breasts all over with a fork to tenderize them. Pat them dry with a piece of paper toweling.
- Working with one at a time, roll them first in the butter mixture and then the crumb mixture, coating them well with each.
- Place onto the baking sheet. Drizzle any remaining butter mixture over top.
- Bake in the preheated oven for 30 to 35 minutes, until the juices run clear and the chicken is golden brown. The temperature should measure 165*F/74*C on a meat thermometer.
- Serve immediately with your favorite sides.
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The recipe I am sharing with you today is one that I am updating that I cooked quite a number of years back. Occasionally when something was really delicious, I like to bring it up to date with more information that you might find useful, and in a format that is much more user friendly! In this case the printable recipe no longer worked as well, so this also needed updating.
What you have here is a delicious Orange Glazed Pork Roast. A simple boneless loin of pork, roasted to tender and juicy perfection with a lush and sticky Orange Marmalade and Grainy Dijon Glaze. A delectable gravy is made with the pan juices. It really is delicious.
Don't let the darkness of the glaze put you off, it is well and truly delicious. A bit tart, a bit zippy with a touch of heat, and sweet and sticky, all going beautifully with that juicy and succulent meat. Trust me when I tell you that it is not burnt.
The only way of really getting around that is to roast the pork for half the roasting time and then glaze it and continue roasting for the remainder of the time. It all depends on how attentive you really wish to be. It won't be quite as stickily moreish as it is when you put it all on at the beginning.
The pork was perfectly cooked, loaded with flavor, and so tender. It is so easy to dry pork loin out, so do follow the timings as best as you can. I have always found a meat thermometer is the best tool to test for doneness. My mom always cooked pork to death, and it was a bit dried out (not so good) but nowadays we have much safer pork to eat, and an internal temperature of 65*C/155*F is perfect.
INGREDIENTS NEEDED
FOR
ORANGE GLAZED PORK ROAST
There really isn't a lengthy list of ingredients. Most are very self-explanatory and quite available. Use the best of each that you can afford to buy and you can't go wrong!
- 3 pounds (1.5 k) boneless, skinless pork loin roast
- vegetable cooking spray
- 1 1/2 tsp coarsely ground black pepper
- 1/2 tsp fine sea salt
- 1 cup (325g) orange marmalade (Use any good quality marmalade. I like the thick cut.)
- 2 TBS grainy Dijon mustard (You could use smooth, but the grainy adds a lovely texture.)
- 2 tsp fresh or dried rosemary leaves (I used dry as that is all I had. Rub it with your fingertips to release the oils. If using dry, make sure it is well within the date.)
- 2 TBS plain flour (all purpose)
- 2 cups (480ml) chicken broth (I use reconstituted Better Than Boullion stock paste)
HOW TO COOK
ORANGE GLAZED PORK ROAST
This is really a very simple roast to make and so impressive when it is done. It makes a great meal for the holidays or for dinner parties.
- Preheat the oven to 190*C/375*F/ gas mark 5. Spray a roasting rack with the vegetable cooking spray and place it into a roasting tin which you have lined with aluminum foil. (DO NOT SKIP THIS STEP, you will regret it.)
- Place the marmalade into a small saucepan along with the Dijon mustard. Whisk together over medium heat until the marmalade has melted and everything is well combined. Stir in the rosemary. (I use a small wire whisk. I rub the rosemary between my fingertips to release any oils.)
- Season the pork roast all over with the salt and black pepper. Place onto the rack in the roasting tin. (Be generous. Much of the seasoning will melt off.)
- Brush it all over with the melted marmalade mixture. (If desired you can save some to brush it with periodically during the last part of the roasting period.)
- Roast for 1 hour, or until a thermometer inserted into the roast registers 65*C/155*F when inserted into the thickest part of the roast.
- Cover with foil and let stand for 10 minutes before lifting off onto a serving plate. (This helps the meat to relax and any juices to be reabsorbed into the meat.)
- Add a bit of water to the roasting pan and scrape up any juices. Strain into a saucepan.
- Shake some of the chicken stock together with the flour. Add the remainder to the juices in the saucepan. Bring to a simmer.
- Whisk in the flour and stock mixture, whisking constantly.
- Bring to the boil, whisking, then reduce to a simmer. Cook for five minutes to cook out the flour taste. Taste and adjust seasoning as necessary.
- Serve the roast cut into slices along with your favorite vegetables on the side and some of that delicious gravy spooned over top.
WHAT TO SERVE WITH
ORANGE GLAZED PORK ROAST
On this particular day I served it with some fluffy mashed potatoes, mashed Swede (rutabaga) and some frozen vegetables.
If you are entertaining, you might want to consider making a Creamy Potato Gratin. This always goes beautifully with a roast. This recipe for Honey Roasted Dilled Carrots and Turnips is very elegant. Classic Roasted Potatoes are also always a treat.
IMPORTANT TIPS TO
CONSIDER WHEN BUYING A PORK LOIN ROAST
1. Take the number of people you are feeding into consideration. The rule of thumb generally is to buy approximately 8 ounces/1/2 pound/227g per person.
2. Bone in or boneless? Generally speaking, a pork roast with the bone in will be less prone to drying out and more tender. That is where timing is really important. For this boneless roast I have cooked today, the timings are perfect. Bone in does make for a nicer presentation at the table, but unless you have a great butcher who will crack the chin bone for you ahead of time, it does not make for a very elegant carve. Boneless are usually well trimmed and are always much easier to carve.
3. Look for a well marbled roast with a good balance of lean and fat. You want a bit of fat because this is what will help to keep the roast succulent and from drying out.
FREQUENTLY ASKED QUESTIONS
CAN THIS BE MADE AHEAD OF TIME?
You can certainly have it ready to go into the oven ahead of time, but I do not recommend cooking it ahead of time and then reheating it. The chances of your roast drying out and being over-cooked are too great.
HOW DO I STORE ANY LEFTOVERS?
Bring the roast to room temperature quickly and then place into an airtight container or wrap in some plastic cling film. Store in the refrigerator for up to four days. If you want or need to keep it longer, wrap tightly and freeze. It will keep for up to three months in the freezer, properly wrapped.
HOW TO REHEAT LEFTOVERS?
We have always enjoyed leftover roast pork, thinly sliced and served cold with mustard. If you wish to reheat it. Slice and reheat gently in some of the leftover gravy, or steam just until heated through in the basket of a steamer. You can also pan-fry slices in some butter but do bear in mind that the more it is cooked the less juicy it will be. This is also really good sliced cold and made into sandwiches.
A FEW OTHER
PORK ROAST RECIPES FOR YOU TO ENJOY
ROAST PORK WITH SAGE AND POTATOES - The pork in this dish gets rubbed with a mix of sage and garlic before roasting that really gives it a nice flavor. That same herb and garlic mix is used to toss together with potatoes that are roasted along with the pork. Roasted together the potatoes absorb the meat juices and become all sticky glazed and lovely.
POT ROASTED PORK WITH CABBAGE AND CARROTS - Quite simply this is one of my favorite ways to cook a pork sirloin roast, family style. Slivers of garlic are inserted into cuts made into the roast. A long slow braise results in succulent moist pork, tender roasted carrots, butter tender cabbage and a rich gravy that is to die for. Everyone love LOVES this roast!
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Yield: Approximately 16
Orange Glazed Pork Roast
Prep time: 15 MinCook time: 1 HourInactive time: 15 MinTotal time: 1 H & 30 M
Tender and succulent Pork Loin Roasted with a tangy Marmalade, grainy mustard and Rosemary Glaze! A wonderful joint to serve for a holiday meal or for entertaining!
Ingredients
- 3 pounds (1.5 k) boneless, skinless pork loin roast
- vegetable cooking spray
- 1 1/2 tsp coarsely ground black pepper
- 1/2 tsp fine sea salt
- 1 cup (325g) orange marmalade
- 2 TBS grainy Dijon mustard
- 2 tsp fresh or dried rosemary leaves
- 2 TBS plain flour (all purpose)
- 2 cups (480ml) chicken broth
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Spray a roasting rack with the vegetable cooking spray and place it into a roasting tin which you have lined with aluminum foil.
- Place the marmalade into a small saucepan along with the Dijon mustard. Whisk together over medium heat until the marmalade has melted and everything is well combined. Stir in the rosemary.
- Season the pork roast all over with the salt and black pepper. Place onto the rack in the roasting tin.
- Brush it all over with the melted marmalade mixture.
- Roast for 1 hour, or until a thermometer inserted into the roast registers 65*C/155*F when inserted into the thickest part of the roast.
- Cover with foil and let stand for 10 minutes before lifting off onto a serving plate.
- Add a bit of water to the roasting pan and scrape up any juices. Strain into a saucepan.
- Shake some of the chicken stock together with the flour. Add the remainder to the juices in the saucepan. Bring to a simmer.
- Whisk in the flour and stock mixture, whisking constantly.
- Bring to the boil, whisking, then reduce to a simmer. Cook for five minutes to cook out the flour taste. Taste and adjust seasoning as necessary.
- Serve the roast cut into slices along with your favorite vegetables on the side and some of that delicious gravy spooned over top.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
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With last Saturday being just prior to Thanksgiving I baked a ham for the family to enjoy. My sister was going to be cooking a turkey dinner on the Sunday, so I wanted to give her a day off ahead of the big day to just relax and let someone else do the cooking. Nobody was complaining!
In any case, I ended up with a quantity of leftover baked ham to use up. I did give my sister a goodly amount to take home, and I also took some over to my next-door neighbor, but I still had a fair bit to use up myself.
This recipe I am sharing with you today is for a sort of Ham and Potato Hash, with golden caramelized onions, ham and potatoes, baked in the oven with some eggs broken over top. It was an excellent way to use up some of the ham.
I have always loved hash of any kind, and it seemed only natural to me to try to make a kind of hash with some of the ham and some potatoes. I also thought to myself, ham and eggs also go very well together so I added a couple of eggs to this small-batch recipe which is just the right size for a breakfast/brunch or supper dish for two people.
I was really pleased with the way it came out. The potatoes, ham and onions were beautifully caramelized with a chef's kiss of honey mustard and went very well with the eggs. Color me happy. This was a winner!
INGREDIENTS NEEDED
TO MAKE
HAM, EGG & POTATO BAKE
Simple store cupboard ingredients and not a lot of them. Oh, and cooked ham of course!
- 3/4-pound (340g) russet potatoes, peeled and cut into 1/2 inch cubes
- 4 ounces (115g) baked ham, diced
- 1/2 medium onion, peeled and diced
- 1 TBS honey mustard, divided
- 2 large eggs
- salt and black pepper to taste
- 1 TBS ghee or cooking oil
My potatoes were not small, but neither were they large. They were each about 4 to 5 inches long, yielding about 3 cups of cubed potatoes
You could use deli ham if you wanted to, but I would ask for it at the deli counter and ask them to just cut one thick slice rather than slices for sandwiches. You could also use ham steaks, cubed.
I used French's Honey Dijon mustard. It has a nice flavor and a mellow heat.
I used the eggs cold from the refrigerator. If your eggs are at room temperature they will not take as long to cook.
I used ghee because I have it and I need to use it. It adds a lovely nutty flavor to the potatoes.
HOW TO COOK
HAM, EGG & POTATO BAKE
This is really quite simple. You don't need any fancy equipment either. Just a hob, skillet and oven.
- Heat half of the ghee/oil in a skillet over medium high heat. Add the ham and onion. (I used ghee because I have it. I make my own ghee. It is relatively simple to make.)
- Cook, stirring frequently, until they begin to caramelize. Stir in1/2 TBS of honey mustard. Cook for about a minute longer and then scrape into a bowl. Set aside. (No need to keep warm as you will be reheating it briefly with the potatoes.)
- Heat the remaining ghee/oil in the skillet. Add the potatoes. Season lightly. Toss to coat in the fat. Cover and cook over medium heat until almost cooked through, about 8 minutes or so. (They should be al dente and just starting to brown.)
- Uncover and continue to cook until they are fork tender and golden brown. Stir in the remaining mustard.
- Preheat the oven to 400*F/200*C. gas mark 6. Have ready a 1qt (1-litre) baking dish.
- Add the ham and onions back to the skillet and heat through. Spoon into a baking dish. Make two hollows in the potato mixture and crack an egg into each. (I used the back of a spoon to make two shallow hollows, just the right size to hold each egg.)
- Roast in the preheated oven for 10 to 15 minutes, or until the eggs are done to your preference. (It is really hard to tell when they are done but still soft. They seem jiggly all the way through. You can prick with a toothpick to check on the yolks.)
- Serve immediately.
FREQUENTLY
ASKED QUESTIONS
CAN THIS BE MADE AHEAD OF TIME?
You can do everything up to the point of adding the eggs ahead of time. Simply cover and refrigerate. Let come to room temperature before baking. I would bake this for 10 to 15 minutes before adding the eggs and continuing as per the recipe. This would allow for the potato mixture to be almost heated through before adding the eggs. You could also reheat the ham hash in a skillet and then add it to the baking dish, adding the eggs and proceeding as per the recipe.
DO I HAVE TO USE HAM?
No, you could use any cooked or roasted meat. Beef or pork would work very well. Essentially this is a hash with eggs added.
CAN I ADD OTHER VEGETABLES?
Chopped peppers, celery and or mushrooms would work very well.
CAN THIS BE FROZEN?
I do not recommend freezing this.
CAN THIS DISH BE DOUBLED TO FEED MORE PEOPLE?
Absolutely. Simple multiply everything by two and cook as per the recipe. You will need a larger baking dish, but the bake time should pretty much remain the same.
CAN I USE LEFTOVER COOKED POTATOES?
Absolutely. Just peel and cube. Add at the same time as you are caramelizing the ham and onions to heat through and give some golden edges.
WHAT TO SERVE
WITH
HAM, EGG & POTATO BAKE
This all depends on if you are serving this delicious dish for dinner or for breakfast. Of course, these are only suggestions, and you can serve this with whatever you want.
FOR BREAKFAST - I would serve with some hot buttered toast and glasses of cold fruit juice. You might also want to pass the brown sauce or tomato ketchup. You could also serve with hot biscuits instead of the toast, and a bowl of fresh fruit.
FOR DINNER - This would go fabulously with some baked beans and baking powder biscuits on the side. Not a fan of baked beans? Then why not serve this with some other cooked vegetables. Green Beans, Carrots, broccoli. I cannot think of a vegetable that wouldn't work. You could also serve a tossed salad on the side.
A FEW OTHER
DELICIOUS WAYS
TO USE LEFTOVER COOKED HAM
If you are like me, you are always looking for ways to use up leftover ham. Here are a few favorites that you might also enjoy!
DEVILED HAM SPREAD - This is rich, tangy, a touch sweet with a bit of heat. In short, delicious. Ready to spread on crackers or crisp breads or to fill a sandwich. This is perfect. I love this and could eat it with a spoon.
CHICKEN & HAM LASAGNA - Not your traditional lasagna. Deliciously different and makes good use of leftover cooked chicken and ham, layered with cooked spinach, cheese and a lush sauce. This is fabulously tasty!
Pin this recipe to your Cooking for Two, Breakfast or Leftover Ham boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
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Yield: 2 servings
Ham, Egg & Potato Bake
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Onions, potatoes and ham, browned to caramelized perfection, seasoned with some honey mustard and then baked with eggs. The perfect weekend breakfast, or a simple weeknight supper. Cook times are subjected and vary according to your own preferences.
Ingredients
- 3/4-pound (340g) russet potatoes, peeled and cut into 1/2 inch cubes
- 4 ounces (115g) baked ham, diced
- 1/2 medium onion, peeled and diced
- 1 TBS honey mustard, divided
- 2 large eggs
- salt and black pepper to taste
- 1 TBS ghee or cooking oil
Instructions
- Heat half of the ghee/oil in a skillet over medium high heat. Add the ham and onion.
- Cook, stirring frequently, until they begin to caramelize. Stir in1/2 TBS of honey mustard. Cook for about a minute longer and then scrape into a bowl. Set aside.
- Heat the remaining ghee in the skillet. Add the potatoes. Season lightly. Toss to coat in the fat. Cover and cook over medium heat until almost cooked through, about 8 minutes or so.
- Uncover and continue to cook until they are fork tender and golden brown. Stir in the remaining mustard.
- Preheat the oven to 400*F/200*C. gas mark 6. Have ready a 1qt (1-litre) baking dish.
- Add the ham and onions back to the skillet and heat through. Spoon into a baking dish. Make two hollows in the potato mixture and crack an egg into each.
- Roast in the preheated oven for 10 to 15 minutes, or until the eggs are done to your preference.
- Serve immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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