Hannaford homepage
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Greens, Eggs and Ham

Greens, Eggs and Ham

Get Ready

Servings: Serves 8

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients: Add ingredients to List

Greens, Eggs and Ham
10 oz Frozen spinach, chopped
8 each Egg
1/2 cup Sour cream, lowfat
1/4 cup Milk
6 tablespoon Parmesan cheese, grated
1/4 teaspoon Kosher salt
1/4 teaspoon Black pepper, freshly ground
1 tablespoon Finely chopped fresh basil
16 oz Boneless ham steaks, 2 oz individuals
1/4 cup Hannaford Inspirations Maine Maple Mustard
2 tablespoon Applesauce, unsweetened

directions:

1. Thaw frozen spinach by cooking according to instructions in microwave or on stove top. Stir in a few ice cubes to help spinach cool more quickly, then drain and squeeze out as much liquid as possible using your hands.
2. Grease 8 (6-oz.) ramekins or custard cups with cooking spray. Set aside.
3. In a blender or food processor, process eggs, sour cream, milk, cheese, salt, and pepper until smooth. Add spinach and basil and process until fully pureed with egg mixture. Divide mixture among custard cups. A ladle or 1/2 cup measuring cup works great for this task.
4. Cover each custard cup tightly with microwave- safe plastic wrap. Set 4 cups on a plate and place in microwave. Cook on high for 3 minutes, 30 seconds. Eggs will puff and be set. Remove from oven. Use the tip of a sharp knife to pierce plastic to release steam, then carefully remove plastic wrap. Repeat with remaining 4 custard cups.
5. If planning to serve mustard sauce, whisk mustard and applesauce together while eggs cook. Set aside for serving.
6. While eggs cook, grease a 12-inch nonstick skillet with cooking spray and place over medium heat. When hot, add ham steaks. Cook for 3 to 4 minutes until lightly browned, turn, and cook until heated through, about 1 to 2 minutes. You may need to do this in two batches.
7. To serve, run a knife between egg and cup, invert onto a small plate, and then flip back onto individual dinner plates. Place a ham steak next to each custard. If using, offer mustard sauce on the side.
What Kids Can Do:
* Grease the custard cups.
* Squeeze the water out of the cooled spinach.
* Break the eggs into a small bowl.
* Make and blend the egg mixture.
* Prepare the optional sauce.
Source: Hannaford fresh Magazine, January - February 2008

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
10 oz Frozen spinach, chopped  
8 each Egg  
1/2 cup Sour cream, lowfat  
1/4 cup Milk  
6 tablespoon Parmesan cheese, grated  
1/4 teaspoon Kosher salt  
1/4 teaspoon Black pepper, freshly ground  
1 tablespoon Finely chopped fresh basil  
16 oz Boneless ham steaks, 2 oz individuals  
1/4 cup Hannaford Inspirations Maine Maple Mustard  
2 tablespoon Applesauce, unsweetened  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 180 kcal (9%)
Calories from Fat 144 kcal (0%)
Total Fat 16 g (24%)
Saturated Fat 10 g (50%)
Cholesterol 243 mg (81%)
Sodium 957 mg (39%)
Total Carbohydrates 9 g (3%)
Dietary Fiber 6 g (24%)
Protein 28 g (46%)
Vitamins
Vitamin A 4457 IU (89%)
Vitamin C 24 mg (40%)
Minerals
Calcium 132 mg (2%)
Iron 10 mg (16%)
loading