Friday, November 18, 2011

Recipe: Egg on ham with spinach & tarragon

 Imagine how lovely this would be if I'd had some canteloupe chunks,
strawberries and blueberries on hand to plate it up with!
This recipe is inspired by the flavors of Eggs Benedict, but is virtually carb-free. Five ingredients, one skillet, delicious!

  • Cooking spray
  • One egg plus one egg white
  • 6 slices deli-sliced 97% fat-free ham
  • Handful of spinach
  • Pinch tarragon
Heat a 10" nonstick skillet over medium heat. Spritz lightly  with cooking spray.

Place a silicone egg ring in the skillet, taking up roughly 1/3 of the space. Use 1/3 of the skillet for the ham. Rinse the spinach leaves, shake lightly, and drop in the remaining 1/3 of the skillet.

Crack one egg into the egg ring and add the egg white right overtop.

Turn the ham & spinach when they seem ready, then layter them onto a plate, spreading the spinach over the ham. Remove the egg ring and turn the egg. Sprinkle it with pepper and tarragon. (you may not need salt, as the ham will be salty). When the white is thoroughly cooked and the yolk is to your liking, slide the egg onto the ham and spinach.

*of course you'll get more of an eggs Benedict effect if you poach the egg... but I was going for the one-skillet simplicity here!

136 calories. 55% is from protein, 39% from fat, and less than 6% carbs
(19.45 grams protein, 6.05 grams fat, 1.55 grams carbohydrate)
Enhanced by Zemanta