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Baked Ham and Eggs Recipe
|Onion||1 Large, sliced|
|Ham||1⁄4 Pound, diced|
|Garlic||1 Clove (5 gm), minced or mashed|
|Tomatoes||3 Medium, peeled and chopped|
|Cooked vegetables||1 1⁄2 Cup (24 tbs) (Peas, Beans, Carrots, Corn, Or A Combination Of Vegetables)|
|Finely chopped parsley||1 Tablespoon|
|Sliced pimiento stuffed green olives||1⁄2 Cup (8 tbs)|
|Shredded swiss cheese/Cheddar cheese||1⁄2 Cup (8 tbs)|
Calories 222 Calories from Fat 120
% Daily Value*
Total Fat 14 g20.8%
Saturated Fat 5.8 g29.2%
Trans Fat 0 g
Cholesterol 239.6 mg
Sodium 404.4 mg16.8%
Total Carbohydrates 12 g4%
Dietary Fiber 2.8 g11.2%
Sugars 4.4 g
Protein 13 g26.4%
Vitamin A 48.9% Vitamin C 20.9%
Calcium 11% Iron 9.1%
*Based on a 2000 Calorie diet
Add garlic and tomatoes; cook slowly for about 10 minutes.
Add vegetables, parsley, salt, pepper, and olives.
Turn into 8 baking dishes (about 10-ounce size).
Break the eggs; carefully slip one into each dish.
Sprinkle cheese on top.
Bake, uncovered, in moderate oven (350°) for about 20 minutes, or until eggs are to your liking.
If you prefer, you can bake this in an 8-inch square dish, for about the same length of time.
Serve each egg with some of the sauce on crisp toast.
Makes 8 servings.