Minced Ham à la Poulette
This classic recipe transforms leftover ham into an elegant and satisfying dish, perfect for a light lunch or brunch. The combination of savory ham, creamy breadcrumbs, and a perfectly poached egg creates a rich and comforting flavor profile. Served on buttered toast, this dish offers a delightful contrast of textures and is sure to please.
Ingredients
- 1 cup Fine-chopped ham
- 1 tablespoon Bread crumbs
- 2 tablespoons Cream or milk (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
- 4 slices Toast (Quantity estimated (not specified in original recipe))
- 4 large Eggs (Quantity estimated (not specified in original recipe))
Instructions
- 1In a bowl, combine the fine-chopped ham, bread crumbs, and cream or milk. Season with salt and pepper. Mix well to combine.
- 2Heat the ham mixture in a pan over medium heat, stirring frequently, until heated through, about 5 minutes.
- 3While the ham mixture is heating, butter the toast. Toast the bread until golden brown.
- 4Poach the eggs. (Bring a pot of water to a simmer. Crack each egg into a small bowl. Gently swirl the water and carefully slide each egg into the water. Cook for 3-4 minutes until the whites are set and the yolks are still runny.)
- 5Spread the heated ham mixture on the buttered toast. Top each slice with a poached egg. Serve immediately.