Old Fashioned Ham And Egg Pie Recipe

Cheesy Ham and Egg Pie (Keto/Low Carb Friendly)

WebMar 10, 2017 · Gently stir in the ham and half of the cheese. Heat an oven safe 8 inch nonstick skillet over medium and add the butter to evenly …

1. Preheat your broiler to high. Whisk the eggs, cayenne, and cream in a large bowl. Gently stir in the ham and half of the cheese.
2. Heat an oven safe 8 inch nonstick skillet over medium and add the butter to evenly coat the pan. Add the scallions, salt and pepper. Saute for a 2-3 minutes until they are softened. Reduce the heat to low and add the egg mixture while stirring gently with a rubber spatula for about 2-3 minutes. The eggs should still be runny on the top, it will finish in the oven. When the fillings are evenly distributed and the bottom of the eggs are just set remove from the heat and top with the remaining cheese. Broil this on the middle oven rack for 5-8 minutes until it is puffed up and the cheese on top is a nice golden brown.
3. Let is rest for 3-5 minutes after you remove it from the oven. Use your spatula to unstick any edges and slide it on to a cutting board and slice up. Serve as is, with a green salad, or some fruit.

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Gala Pie Raised Ham & Egg Pie Lavender and Lovage

WebMar 4, 2020 · Step-by-Step Instructions for Assembling the Gala Pie. Continue reading down the post for the full printable recipe. Hot water …

1. Hot water crust pastry: Pre-heat oven to 200C/400F/Gas 6. Melt the milk, water, butter and lard/vegetable fat together in a saucepan until boiling.
2. In a large bowl, mix the flour and salt together; make a well in the middle and add the egg yolk and milk, add the hot milk and fat mixture, and mix with a wooden spoon until the ingredients are well blended and pastry is shiny. Cover with a tea towel and sit the pastry over hot water to keep it warm.
3. Pie filling: Make the filling – mince the gammon and bacon together in a food processor until coarsely minced. Add the herbs, spices and seasonings and mix well.
4. Take a 1lb (450g) loaf tin and place a double band of baking parchment across the middle of it, to act as a “handle” for lifting the pie out of the tin when it is cooked.

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