What’s for dinner? Rachael Ray’s Spanish style eggs and ham recipe

Filed in Gather Food Essential by on March 16, 2013 0 Comments

Dinner tonight! Unusual and hearty!

Instead of mashed potatoes I used diced and fried and regular smoked ham in place of the Serrano called for.

  • 2 potatoes, peeled and chopped
  • 1 cup chicken broth or stock
  • salt and pepper to taste
  • pinch Spanish paprika
  • 1 cup shredded young Manchego cheese
  • small handful flat-leaf parsley, chopped
  • 4 slices homemade peasant bread
  • olive oil
  • 4 eggs
  • 4 slices Serrano ham


Preheat oven to 350ºF.

Place potatoes in pot and cover with water. Bring to boil and cook to tender. Drain and mash into a chunky mixture with the chicken stock. Season with salt, pepper and a sprinkle of paprika. Keep warm over low heat. When ready to serve, stir in cheese and parsley.

Meanwhile, place bread on a cooling rack set over baking sheet and toast to golden. 

Once bread is toasted, remove and switch broiler on.

Heat pan over medium heat with a little oil. When ready to serve, fry eggs in oil to desired doneness. Season with salt and pepper.

Serve toast topped with some potatoes, an egg and two slices of ham. Rub the garlic into the toasted bread.

Season everything with salt and pepper.


About the Author ()

I am a great cook, always looking for recipes and food tips to share. I am also a pit bull rescuer and advocate.

Leave a Reply