How to Prepare Homemade Baked Gammon with Peppers & Eggs (LCHF)
Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Award-winning Baked Gammon with Peppers & Eggs (LCHF). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Baked Gammon with Peppers & Eggs (LCHF), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Baked Gammon with Peppers & Eggs (LCHF) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Baked Gammon with Peppers & Eggs (LCHF) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Baked Gammon with Peppers & Eggs (LCHF) estimated approx 10 mins.
To begin with this particular recipe, we must first prepare a few components. You can have Baked Gammon with Peppers & Eggs (LCHF) using 9 ingredients and 8 steps. Here is how you can achieve it.
Inspired by a Spanish film called ¡Jamon! ¡Jamon! and a typical British favourite dinner known and 'gammon, egg and chips', this is another way I adapt meals to make them lower carb and sometimes even more interesting.
Ingredients and spices that need to be Prepare to make Baked Gammon with Peppers & Eggs (LCHF):
- 2 slice baked gammon
- 1 medium onion, sliced
- 2 bell peppers, deseeded and sliced
- 2 tbsp bacon fat or lard
- 1 tsp smoked paprika
- 1/4 tsp garlic powder
- 2 tsp tomato puree/paste
- 1 chicken stock cube, dissolved in a cup of hot water
- 2 free range eggs
Steps to make Baked Gammon with Peppers & Eggs (LCHF)
- Heat half the fat in a skillet.
- Sweat the onions and peppers until softened and slightly browned (about 5-8 minutes)
- Add the paprika, garlic powder and tomato paste, stirring it to cover the vegetables.
- Add the chicken stock and turn the heat down, allowing the sauce to reduce, stirring frequently.
- In another skillet, heat the other tbsp of fat.
- Fry the eggs to your liking.
- Place a thick slice of gammon on each plate, along with the peppers and onion mixture and place a fried egg on top of each.
- Season the egg with salt and white pepper.
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