Baked eggs with cream and salt cured ham

Tags

bakedeggs, bayonne ham, Breakfast, cream, eggs, prosciutto

This must be one of the easiest and most delicious ways to serve eggs for breakfast. You can obviously use different types of ham but using prosciutto, Jamon Iberico, Serrano or Bayonne ham is best for this recipe.

I used Jambon de Bayonne, a salty boneless French ham, named after the southwestern France port city of Bayonne. This ham is still produced according to regulations founded on ancient practices and is still preserved exclusively with inland “mountain salt” found at the base of the Pyrenees mountains. The ham is aged for about 9 to 12 months.

According to a legend in the south of France, the Count of Foix was out hunting wild boar in the 14th century and wounded a boar. The animal escaped. Months later its carcass was found in the hot, salty spring water in the town of Salies-de-Béarn. The meat was apparently preserved and still edible! This discovery of the preservative qualities of salting pork led to a ham production industry in the area that still thrives today.

Serves 2

Ingredients:

2 tablespoons butter
4 eggs
4 slices ham
¼ cup cream
Freshly ground black pepper
Chopped fresh parsley

Method:

Preheat your oven to 160°C / 325°F
Generously butter 2 large ramekins and place on a baking sheet
Place 2 slices of ham in the base of each dish
Crack 2 eggs in each dish
Divide the cream and pour into each dish
Add some black pepper and salt if desired (but remember the ham is already salty)
Bake until eggs are cooked through, 12 to 15 minutes (depending on how runny you like your yolks)
Sprinkle on some parsley and serve with a crusty baguette
Bon Appetit!

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Gnocchi with peas, prosciutto and parmesan

Tags

bacon, gnocchi, ham, parmesan, Pasta, peas, prosciutto, quickmeals

This is one of the easiest recipes and so very quick. Most of the ingredients should  be in your pantry so you do not even have to rush out in times of lockdown to try and source unusual ingredients. You can make your own gnocchi of course or buy a good quality store version, your choice.  Add prosciutto or parma ham or even bacon if that is all you have, a few frozen peas and a sprinkle of parmesan et voila! dinner is ready.  Feel free to add a splash or two of thick cream if you wish but if you are trying to watch calories, then leave it out and the dish will be just as delicious.

Serves 4

Ingredients:

Prosciutto 4 slices
Gnocchi 400g / 1 pound
Olive oil 1 to 2 tablespoons
Peas, defrosted 200g / 7oz
Parmesan, freshly grated, 55g / 2oz
Salt and freshly ground black pepper

Method:

Heat the olive oil in a large sauté pan
Add the prosciutto slices and fry until crisp, turning occasionally
Drain on kitchen paper, then break into shards and set aside
Add the gnocchi to the pan and fry for about 5 minutes until lightly golden on all sides
Add the peas, half the parmesan and a splash of water to the pan and warm through, stirring, until the sauce forms an emulsion
Add the cream, if using, and stir to coat well
Sprinkle over the remaining parmesan and the prosciutto shards
Season with salt and black pepper and serve immediately
Bon Appétit!

 

Seared Scallops and Crispy Prosciutto

Tags

beans, cannellinni beans, lemon dressing, lingots, lunch, prosciutto, salad, scallops, tomatoes

This is a delicious light lunch which can be eaten either in summer or winter. I prefer smaller scallops but if you can only find larger ones, I would suggest to cut them in half. Warm white beans are topped with roasted tomatoes, crispy prosciutto, caramelized scallops and the greens are dressed with a very lemony dressing before topping the dish.

Serves 4

Ingredients:

4 tomatoes, cut into quarters
Salt and freshly ground black pepper
1/2 teaspoon dried oregano
2 tablespoons olive oil
8 slices of prosciutto (pata negra, jambon de bayonne)
1 garlic clove, crushed
Pinch of dried red chilli flakes
Cannellinni beans, butter beans or flageolet beans, canned and drained – 400 g / 14 oz
1/2 cup water
16 scallops
Dressing – see note
About 2 to 3 cups of arugula or watercress
1 tablespoon minced fresh chives

Preparation:

Preheat the oven to 225 C / 450 F
Drizzle some olive oil, (about 1 T), on the tomatoes, add salt and pepper and oregano
Place on a baking sheet, skin side down
Roast for 10 minutes
Add the prosciutto slices to the baking tray and roast another 10 minutes
Remove from the oven and set aside
In a skillet, sauté the garlic and chilli flakes in a small amount of olive for about 30 seconds
Add the beans and cook 3 minutes
Add 1/2 cup water
Bring to the boil and then mash coarsely
Add more water if too thick
Add salt and pepper and set aside
Add olive oil to a skillet and sear the scallops for 2 minutes – do not touch them
Turn over and caramelize the second side, another 2 minutes – do not overcook
Assemble the plate – Place the bean purée on a plate, scatter 4 quarters of tomato, add 4 scallops and 2 slices of prosciutto
Top with the arugula
Sprinkle the chives
Sprinkle some lemon juice dressing
Enjoy!

Note: Lemon juice dressing
2 tablespoons fresh lemon juice
5 tablespoons olive oil
Salt and freshly ground black pepper