Easter Breakfast
From dmajor 14 years ago
- 10 minutes to make
- Serves 4
This breakfast is actually two recipes. The first is scrambled eggs on toast and the second is ham asparagus roll ups. The two really compliment each other.
Ingredients
- eggs on toast:: shopping list
- 4 eggs shopping list
- 1 tablespoon sliced green onions(the green part) shopping list
- 4 tablespoons butter, divided shopping list
- 1/4 cup milk or water shopping list
- salt and cracked black pepper to taste shopping list
- 4 slices bread(I use butter bread) shopping list
- ham and asparagus roll ups: shopping list
- 8 thin slices of baked ham(not sugar cured or brown sugar) shopping list
- 1 can asparagus, drained shopping list
- 2 tablespoons butter shopping list
- 3 to 4 cloves of garlic, minced shopping list
- 1 (4oz) can of sliced mushrooms(you can use fresh sliced if you like) shopping list
- salt and cracked black pepper to taste shopping list
- 4 slices swiss cheese or 2 to 3 oz. shredded any other kind of cheese shopping list
How to make it
- To make Ham and Asparagus Roll ups:
- Heat 2 tablespoons butter in skillet over med heat.
- Add garlic, mushrooms and cook for 2 to 3 minutes over med. heat
- Gently stir in asparagus and continue to cook for another 2 to 3 minutes.
- Season with salt and pepper to taste and remove from heat.
- Preheat oven to 350
- Place 3 to 4 asparagus in each slice of ham, adding a little of the mushrooms on top.
- Roll asparagus lengthwise and place in baking dish or on a baking pan.
- Repeat with remaining asparagus and ham using all asparagus.
- Top with any remaining mushroom mixture.
- Top with sliced Swiss or other cheese and pop in the oven while you make the scrambled eggs and toast(or cook for 10 minutes)
- To make Scrambled Eggs on toast:
- Melt two tablespoons of the butter and brush each piece of toast (both sides) with the butter
- Place bread in heated pan on the stove and cook until lightly to med brown turn and do other side.
- Repeat for all toast.
- In large bowl, whip eggs and milk
- Add green onions and season with salt and pepper to taste
- Remove and place toast on serving tray or on plates
- Heat remaining butter in skillet over med high heat(make sure not to burn butter)
- Add eggs and scramble making sure to stir eggs so they are fluffy but not dry.
- Cook only until they are cooked, this takes just a minute or two.
- Spoon equal amounts of eggs on top of toast.
- Serve with asparagus rolls and serve immediately as toast with become soggy.
- Enjoy!
People Who Like This Dish 6
- theoldprof Belleville, CA
- texalp Dallas, TX
- clbacon Birmingham, AL
- crazeecndn Edmonton, CA
- fishtrippin Estelline, SD
- pleclare Framingham, MA
- dmajor Slidell, LA
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The Rating
Reviewed by 3 people-
Yummy!!
pleclare
in Framingham loved it
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Good Post. Thanks for sharing. My kudos and my hi-5.
Keep the good ones coming.
JJ
theoldprof
in Belleville loved it
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Much better than the traditional chocolate bunny and "peeps"!
fishtrippin
in Estelline loved it
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