Skillet Spring Vegetables with Ham and Poached Eggs

March 19, 2015

 This meal is quick and easy, and provides a great way to use up seasonal leftovers. It combines spring vegetables with ham and eggs to create a dish that works for breakfast, lunch or dinner. 

Skillet Spring Vegetables with Ham and Poached Eggs | Fake Food Free 

When you are developing recipes, you never know exactly how much of an ingredient you’ll need until the final dish is complete. This usually results in a fridge filled with things like a few stalks of asparagus, a quarter head of cabbage or a little dish of peas. These are perfectly edible, but often not enough to create a full dish all on their own. 

It’s similar to what we all often face after a holiday or party, like Easter or a spring brunch. Boring leftover veggies and meats that need to be put to good use in a new meal.

Skillet Spring Vegetables with Ham and Poached Eggs | Fake Food Free

That’s how this dish came about. A few random vegetables with some leftover ham and an easy skillet meal was born. Then, I topped it with a poached egg, because in my experience most things are better with a poached egg on top. If you don’t like poached eggs, this skillet will work just as well as a side dish for a scramble or with no eggs at all.

It’s super simple and comes together quickly. Not to mention it can work for any meal of the day. Don’t be shy if you have other veggies on hand. A bell pepper, maybe some diced carrots, or even a few radishes to finish it off would be equally delicious.  

Skillet Spring Vegetables with Ham and Poached Eggs | Fake Food Free


Skillet Spring Vegetables with Ham and Poached Eggs
Serves 4
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  1. 1 tablespoon olive or virgin coconut oil
  2. 1 cup diced yellow onion
  3. 1 clove garlic, minced
  4. 1 cup chopped asparagus (about 1/2 inch pieces)
  5. 1 1/2 cups cubed ham
  6. 1 1/2 cups thinly sliced green cabbage
  7. 1/4 cup fresh green peas
  8. 1 tablespoon chopped fresh chives
  9. 1/4 teaspoon ground black pepper
  10. Pinch of fine ground sea salt (optional)
  11. 4 poached eggs
  1. Heat the oil in a large skillet over medium-high (a cast iron skillet is great for this dish). Add the onion and garlic. Cook for 3 minutes.
  2. Add the asparagus and cook for one more minute, until the asparagus turns bright green. Stir in the ham and cook for one more minute, until the ham is heated through.
  3. Stir in the cabbage and peas and cook for about 30 more seconds. The cabbage will begin to brown and wilt and the peas will turn bright green.
  4. Remove from the heat and stir in the chives and black pepper. Add a pinch of salt, if desired. This may not be necessary if your ham is salty enough for your taste.
  5. Divide the veggies and ham onto four serving plates and top each with a poached egg. Serve warm.
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  • suki March 19, 2015 at 8:52 am

    My favorite meals that my mom makes are made with leftovers. 🙂

    • Lori March 19, 2015 at 9:02 am

      Some foods get even better the second time around!

  • ZazaCook March 19, 2015 at 9:42 am

    What a wonderful recipe! This is making my mouth water!

    • Lori March 19, 2015 at 2:35 pm

      Thanks! So glad you like it!

  • emily (a nutritionist eats) March 19, 2015 at 1:49 pm

    Everything is better with a poached egg! Yours looks perfect, too!

    • Lori March 19, 2015 at 2:36 pm

      I agree! And sometimes I get very lucky. They definitely don’t all look like that. Haha!