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Rachael Ray

Spanish-Style Ham and Eggs

This Spanish version of ham and eggs is hearty enough for breakfast, lunch or dinner.

This Spanish version of ham and eggs is hearty enough for breakfast, lunch or dinner.

Ingredients

  • 2 starchy potatoes, peeled and chopped
  • 1 cup chicken stock
  • Salt and pepper
  • A sprinkle of paprika
  • 1 cup shredded young Manchego cheese
  • A small handful of flat leaf parsley, chopped
  • 4 hand-cut pieces of country/peasant bread
  • 1 tablespoon extra virgin olive oil (EVOO), plus some for drizzling
  • 4 organic eggs
  • 2 grapefruit or oranges, halved and sectioned
  • A drizzle of honey
  • A pinch of cinnamon
  • 2 cloves garlic
  • 1 overly ripe tomato, cut in half
  • 4 slices Serrano ham

Preparation

Pre-heat the oven to 350ºF.

Place the potatoes in a pot and cover with water. Bring to a boil and cook to tender. Drain and mash into a chunky mixture with the chicken stock. Season with salt, pepper and a sprinkle of paprika. Keep warm over low heat. When ready to serve, stir in the cheese and parsley.

Meanwhile, place the bread on a cooling rack set over baking sheet and toast to golden. Once the bread is toasted, remove and switch the broiler on.

Heat a pan over medium heat with the EVOO, one turn of the pan. When ready to serve, fry the eggs in oil to desired doneness, up or over-easy. Season with salt and pepper.

Meanwhile, broil the grapefruits or oranges dressed with a drizzle of honey and cinnamon to heat and char at the edges, a couple of minutes.

Rub the garlic into the toasted bread. Rub the tomato halves into each piece of bread. Drizzle them with a little EVOO and season with salt and freshly ground pepper.

Serve the toast topped with some potatoes, an egg and a slice of Serrano ham. Serve a piece of broiled citrus fruit alongside.

Ingredients

  • 2 starchy potatoes, peeled and chopped
  • 1 cup chicken stock
  • Salt and pepper
  • A sprinkle of paprika
  • 1 cup shredded young Manchego cheese
  • A small handful of flat leaf parsley, chopped
  • 4 hand-cut pieces of country/peasant bread
  • 1 tablespoon extra virgin olive oil (EVOO), plus some for drizzling
  • 4 organic eggs
  • 2 grapefruit or oranges, halved and sectioned
  • A drizzle of honey
  • A pinch of cinnamon
  • 2 cloves garlic
  • 1 overly ripe tomato, cut in half
  • 4 slices Serrano ham

Directions

Pre-heat the oven to 350ºF. Place the potatoes in a pot and cover with water. Bring to a boil and cook to tender. Drain and mash into a chunky mixture with the chicken stock. Season with salt, pepper and a sprinkle of paprika. Keep warm over low heat. When ready to serve, stir in the cheese and parsley. Meanwhile, place the bread on a cooling rack set over baking sheet and toast to golden. Once the bread is toasted, remove and switch the broiler on. Heat a pan over medium heat with the EVOO, one turn of the pan. When ready to serve, fry the eggs in oil to desired doneness, up or over-easy. Season with salt and pepper. Meanwhile, broil the grapefruits or oranges dressed with a drizzle of honey and cinnamon to heat and char at the edges, a couple of minutes. Rub the garlic into the toasted bread. Rub the tomato halves into each piece of bread. Drizzle them with a little EVOO and season with salt and freshly ground pepper. Serve the toast topped with some potatoes, an egg and a slice of Serrano ham. Serve a piece of broiled citrus fruit alongside.

Tags:Breakfast, undoRS