Last week, I shared with you the fact that, though one can think that one has all things under control, the reality usually rears its ugly head and one finds out that one has NOTHING under control! My dad used to tell about a professor at the University of Kentucky, back in the 1950s, who used to quip that as soon as you think you have control over anything, just take a big rock, hold it over your foot, drop it and then WILL it to stop. That will cure you of that illusion.
Ham It Up – Again!
Last week, I shared with you the fact that, though one can think that one has all things under control, the reality usually rears its ugly head and one finds out that one has NOTHING under control! My dad used to tell about a professor at the University of Kentucky, back in the 1950s, who used to quip that as soon as you think you have control over anything, just take a big rock, hold it over your foot, drop it and then WILL it to stop. That will cure you of that illusion.
BUT….I also have been taught to make lemonade out of lemons, or in this case, ham and egg tostadas out of ham that I didn’t get to serve! We love these breakfast yummies and the ham that I had to can after the disaster at our son’s rehearsal dinner has come in really handy! They are wonderful for a brunch as well and look so pretty on the plate.
Home canned ham is wonderful for this breakfast treat, but you can used any kind of ham you like. It just needs to be shredded or chopped. Toss 1/2 cup of ham, per person, into a hot skillet that has been wiped or sprayed with a little olive oil and toss until thoroughly heated. Remove ham to a bowl or plate and place in a slightly warmed oven.
Ham and Egg Tostadas
Ingredients:
Per Person:
1-2 eggs
1 corn tortilla
1 tbsp. butter
1 tbsp. olive oil
1/2 cup shredded or chopped smoked ham
1 tbsp. chopped onion
1 tbsp. chopped green pepper
1/4 cup shredded cheddar or Monterey Jack cheese
1/4 cup chopped tomato
Sour Cream, Cilantro and Guacamole for Garnish
Add a tbsp. of butter and a tbsp. of olive oil to the skillet and heat until butter is melted.
Prepare one corn tortilla per person and place into hot oil for about 30 seconds. Quickly flip and allow to cook until puffy places start appearing. Pick up with tongs and transfer to a paper towel and pat to remove excess oil. Repeat until all tortillas are cooked. You want the tortillas to be tender, not crispy. Add more oil and butter as needed. Stack on a plate and place into the warmed oven as well.
In a bowl, add one to two eggs per person with 1 tbsp. of milk per egg. Add a dash of salt and pepper and whisk until well-scrambled. In the skillet that is still hot and has the remaining oil and butter in it, add eggs and stir to cook. When about half-cooked, add onions and green peppers. Continue stirring and tossing to scramble the eggs.
On each plate, place one tortilla in the center and top with 1/2 cup of ham. Add eggs, onions and green peppers on top of the ham. Sprinkle shredded cheddar or Monterey jack cheese over the surface of the eggs. If the cheese doesn’t melt right away, microwave for a few seconds to melt it. Add freshly chopped tomatoes and picante sauce. Garnish with fresh cilantro and sour cream or guacamole if desired.
Happy Eating!
MB
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