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Tomato-Ham & Asparagus Baked Eggs

Preheat oven to 400°F. In a skillet over medium heat sauté for 7 minutes:
   3 tablespoons olive oil
   1 large onion, chopped

Add and continue to cook an additional 4 minutes:
   12 ounces mushrooms, chopped

Add to skillet and continue to cook until most of the liquid is absorbed (About 10 minutes):
   1 cup diced HoneyBaked Ham
   1/4 teaspoon dried crushed red pepper
   2 cups ready-cut tomatoes with juices.
   Season with salt and pepper.

Remove from heat and divide among 4 shallow 5-6 inch greased casseroles or ramekins.
Make a small well in the middle of the sauce in each dish and break 2 eggs into each dish
(8 total)

Divide among the 4 dishes and sprinkle over the eggs:
   2/3 cup grated Romano cheese

Meanwhile, trim, cut into 2 inch pieces and place in a microwave safe container:
   1 bunch asparagus, trimmed

Cover with plastic wrap and microwave for 3 minutes. Divide and arrange on top of the eggs.
Season with a little fresh ground pepper and cover each with aluminum foil. Bake until eggs are almost set. Approximately 8 minutes.

Serve garnished with:
   Fresh Italian parsley sprigs.

Serves 4


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