Creamy Ham And Eggs Receita

Indulge in this creamy, dreamy Ham and Eggs recipe! A quick and easy breakfast, brunch, or even light dinner option, this dish is unbelievably satisfying. Serve it on toast for a classic feel, or elevate it with fluffy biscuits or a bed of warm rice. The rich, creamy sauce perfectly complements the savory ham and perfectly cooked eggs. Get ready for a flavor explosion!

Preparo 5 min
Cozimento 30 min
Calorias 347.9 kcal
Proteína 39g
Avaliação Seja o primeiro
Creamy Ham And Eggs 46

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Equipe editorial de cozinha da Forktionary

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Creamy Ham And Eggs

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Como fazer Creamy Ham And Eggs

  1. Melt butter in a large saucepan over medium heat.
  2. Whisk together flour, salt, pepper, and paprika in a small bowl. Gradually whisk into the melted butter until smooth and bubbly (about 1 minute).
  3. Slowly whisk in the milk, stirring constantly, until the sauce thickens and comes to a gentle simmer (about 5 minutes). Reduce heat to low.
  4. Gently stir in the diced ham.
  5. Slowly pour in the beaten eggs while continuously stirring to prevent scrambling. Cook until the eggs are set but still slightly moist (about 2-3 minutes).
  6. Serve immediately over toasted bread, fluffy biscuits, or a bed of warm rice. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

2g

Fat

61g

Carbs

3g

Perguntas frequentes

Quanto tempo leva para fazer Creamy Ham And Eggs?

Creamy Ham And Eggs leva cerca de 35 minutos do início ao fim — aproximadamente 5 minutos de preparo e 30 minutos de cozimento.

Quantas calorias tem Creamy Ham And Eggs?

Creamy Ham And Eggs tem aproximadamente 347.9 calorias por porção, com cerca de 39 g de proteína, 3 g de carboidratos e 37 g de gordura.

De quais ingredientes preciso para Creamy Ham And Eggs?

Os principais ingredientes de Creamy Ham And Eggs são Butter, Flour, Dry Mustard, Salt, Pepper, Milk. Veja a lista completa com as medidas acima.

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