Ham and Eggs with Capers. Hard boiled eggs get deviled with capers, fresh tarragon, spicy Dijon, and a bit of crisped ham to finish it all off. An easy way to twist your deviled egg recipe for Easter. The windows are open, and outside in the dark of night a soft rain is falling.
Sprinkle with reserved egg yolk and ham.
Ham and egg cups are cute little quiches that are just perfect as a filling breakfast.
Make a dozen and refrigerate - they keep well!
You can cook Ham and Eggs with Capers using 9 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Ham and Eggs with Capers
- You need 6 of large eggs.
- You need 1/4 cup of capers.
- You need 1/3 cup of heat roasted peppers.
- You need 1/2 cup of onion diced.
- You need 1 cup of diced ham.
- Prepare 1/2 teaspoon of tarragon.
- You need To taste of pink Himalayan salt.
- It's To taste of ground black pepper.
- It's 1/2 stick of butter.
Ham and egg cups are perfect for breakfast. They are also great as a quick, portable snack - heated up or even cold. A fun way to get your ham, eggs and toast in one little bundle. Found this idea in a magazine at the library (some kind of country cooking magazine) but.
Ham and Eggs with Capers instructions
- Get your eggs, crack them, season them, and beat them..
- Dice the onion, heat roasted peppers, and ham..
- Gather your ingredients. Melt the butter and add everything to the pan except the eggs..
- Sauté till onions are translucent. Pour the eggs over it starting from the edge to the center. Cook till eggs are done. Serve I hope you enjoy!!!!.
Crack the remaining eggs, one at a time, into a sieve to remove the excess white. When the sides of the pancake start to set, add an egg. Add a spoonful of the spinach and a few pieces of ham. Leave to cook until the egg white is set but the yolk is still runny, and the galette is golden brown underneath. Drop an egg into a skillet with butter and you get, well, a fried egg.