John Myers
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Scrambled Ham with Spiced Spinach and Triplets
The perfect scrambled ham with spiced spinach and triplets recipe with a picture and simple step-by-step instructions.
Ham scrambled eggs:
- 4 Eggs
- 50 g Kat ham smoked and diced
- 2 tbsp Cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tbsp Butter
- 1 tbsp Sunflower oil
Spiced spinach:
- 1 pack Cream and spinach frozen 450 g
- 2 Garlic cloves
- 0,5 Onion approx. 50 g
- 1 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Nutmeg
Triplets:
- 400 g Triplets (very small, waxy potatoes / here: 18 pieces)
- 1 tsp Salt
- 1 tsp Turmeric
Serve:
- 2 Radishes for garnish
Ham scrambled eggs:
- Beat eggs and whisk with cream (2 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Heat butter (1 tbsp) with sunflower oil (1 tbsp) in a coated pan and stir-fry the cad ham cubes vigorously. Spread the beaten eggs over the top and fry them. Always push everything back and forth with a pan pusher. Finally, push everything together, cut in half and keep warm until serving.
Spiced spinach:
- Peel the garlic cloves and dice finely. Peel and dice the onion half. Heat sunflower oil (1 tbsp) in a small saucepan and fry the garlic clove cubes with the onion cubes vigorously. Add the cream spinach (frozen) and let thaw at low temperature. Finally, season the spiced spinach with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and nutmeg (1 big pinch) and heat everything slowly.
Triplets:
- Peel and wash the triplets (very small potatoes), cook in salted water (1 teaspoon salt) and turmeric (1 teaspoon) for about 18-20 minutes and drain.
- Serve scrambled ham with seasoned spinach and triplets, garnished with a radish.
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