This Years Christmas Breakfast

C8679C32-B59A-45DD-B5A9-12C090EE0785B275B124-DB0F-4C40-A490-7957F4A03572Another Christmas breakfast that surprised the kids. It passed the test with them, it was totally different and tasted great. The red and green that it had to have was met with the spinach and red pepper hash. The back stop was a dish I had years ago with leftover ham from Easter. It was something that I had forgotten about but when I remembered it I remembered how good it was. I had never made it myself and it was an old memory so I looked at a few recipes. This would of been good made from any of those recipes but I modified it to match my families tastes. I believe this to be an English or Scottish dish but didn’t research it. Since I found recipes I know it wasn’t just something my mother put together. So a ham and egg pie was the star of Christmas breakfast. My wife’s pastry, which I think is the best in the world, some simple things and you have a great dish. Best part is you can make it the day before and just reheat it. So Christmas morning this year was easy. The pie in the oven for 25 minutes, the fruit salad was made the day before, the red pepper and garlic was done the day before and in the fridge. It was kind of nice to just have to spend 10 minutes cooking the spinach hash. The plates when they hit the table looked great, and it only took a couple of minutes to get everything on the table. So the walk down food memory lane I have been on the last few months was a big help with this years Christmas breakfast. Now its on to thinking about next years breakfast. This is my version of a ham and egg pie but you can easily modify it to what you like, either way it will be good. This recipe is for 1 pie so depending on how many your feeding you might need 2 or 3 pies.

Pastry to make a top and bottom crust

4 cups sliced and diced ham

3 cups grated mozzarella cheese

3/4 cup chopped green onions

1 clove minced garlic mix it with the green onions

1 teaspoon Dijon mustard

8 eggs

salt and pepper

Roll your pastry out and line your pan with the bottom crust. Brush the crust with mustard, sprinkle with salt and pepper, add half the ham. Sprinkle half the mozzarella cheese on top then the green onions. Crack the eggs on top and poke each yoke. Add the rest of the ham, top with the rest of the cheese. Place the top crust on top. If your as lucky as I am it will be made pretty. My wife is the person making it look very pretty. Egg wash the top and sprinkle with salt and pepper. Preheat oven to 400, place the pie in the center and bake for 15 minutes. Reduce temperature to 350 and bake for another 45 minutes. This can be served right out of the oven or at room temperature. As I did you can make this a day or two ahead and just reheat it to serve.

Spinach hash is super simple to make. You could even do the same with chard, kale, or any other hardy greens. I chose spinach because our family likes it. I have a very large frying pan but I could of used one of the woks I have. In hindsight I should of used my wok, it would of been easier with this amount of spinach.

1 large bag of spinach

1 red pepper diced

1/2 onion diced

6 cloves garlic minced

1 and 1/2 tablespoons bacon fat

2 tablespoons white wine vinegar

1 teaspoon salt

1 teaspoon pepper

Preheat a large frying pan on medium high heat with the bacon fat. Add the onion and cook for 2 minutes, add red pepper, garlic, red pepper flakes, salt and pepper cook for 2 minutes. Start adding spinach, as it wilts add more until you have it all in the pan. Add the white wine vinegar, when all the spinach is wilted serve immediately.

About Graham Stewart

This is me on a bad day.
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10 Responses to This Years Christmas Breakfast

  1. Sheree says:

    Merry Christmas and well done with breakfast!

  2. A_Boleyn says:

    Merry Christmas.

    Delicious breakfast. Your ‘pie’ resembles the classic Italian Easter Ham pie, I think.

    https://aboleyn01.wordpress.com/2018/04/03/italian-easter-ham-pie/

  3. Dad4Gracie says:

    Looks and sounds delicious!

  4. This seems like it would be good for brunch or breakfast. It’s nice that you can pre-cook. Your spinach hash seems more like wilted spinach. I’m used to hash being a meat dish, usually with potatoes.

    • glencairn says:

      That pie is a great way to use up leftover ham, surprised with all the ham we eat that I had for gotten about it all these years. Hash for me is anything in a frying pan that has more than a couple of things in it. Wilted spinach, which I make often, is just spinach and garlic. iPhone surprisingly is back to being nice to me.

    • glencairn says:

      Yes I am going to make the pie often now. It’s to good to only make once.

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