Ham and cheese slices with spring onions


Ham and cheese slices with spring onions
In this recipe, we'll be using just the tops of the onions, lightly fried, combined with fried ham and thinly sliced Morbier cheese..
38K 4.6/5 based on 7 reviews
Grade this recipe:

Last modified on: May 22th 2019

Keywords for this recipe:
For 2 slices, you will need:

Change these quantities to make: 2 slices 4 slices 8 slices 12 slices
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
17 min.21 min.38 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 3 min.
Ham and cheese slices with spring onions
Peel and rinse 1 spring onion (scallion), keeping only the tender tops (use any swollen bulbs in another recipe).

Stage 2 - 5 min.
Ham and cheese slices with spring onions
Slice the spring onions.

Stage 3 - 2 min.
Ham and cheese slices with spring onions
Pour 1 tablespoon olive oil into a small frying pan on medium heat.

When really hot, add the onions, salt and pepper, and cook for 1 or 2 minutes without colouring.

Set aside.

Stage 4 - 4 min.
Ham and cheese slices with spring onions
Use the same pan to lightly brown 2 slices smoked ham on both sides.

Do this in batches if necessary.

Stage 5 - 2 min.
Ham and cheese slices with spring onions
Preheat the oven to 390°F (200°C).

Arrange 2 slices bread on a baking sheet.

Stage 6 - 1 min.
Ham and cheese slices with spring onions
Lay a slice of fried ham on each slice.

Stage 7 - 2 min.
Ham and cheese slices with spring onions
Spread the onions over the slices.

Stage 8 - 4 min.
Ham and cheese slices with spring onions
Slice ¼ cup Morbier cheese thinly and divide between the slcies.

Stage 9 - 15 min.
Ham and cheese slices with spring onions
Bake for about 15 minutes and serve piping hot.
Remarks
If you don't have Morbier, use any other cheese you like, though preferably a soft type. However, this is not essential.

The same goes for the ham: use whatever you prefer.
Keeping
Should be eaten immediately.
Source
home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
537 Kcal or 2,248 Kj33 gr78 gr44 gr
27 %13 %7 %7 %
Per 100 g
Energetic valueProteins CarbohydratesFats
154 Kcal or 645 Kj9 gr22 gr13 gr
8 %4 %2 %2 %
Per slices
Energetic valueProteins CarbohydratesFats
269 Kcal or 1,126 Kj17 gr39 gr22 gr
13 %6 %4 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk
How much will it cost?
  • For 2 slices : 1.76 €
  • Per slices : 0.88 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Morbier cheeseMorbier cheese: You can check-out other recipes which use it, like for example: Gratin of leeks with Morbier cheese, Gratin Comtois, Bouchées montagnardes, Triple-Cheese Pumpkin Gratin, Montbenoit's canapés, ... All
BreadBread: You can get more informations, or check-out other recipes which use it, for example: Caesar salad, Mediterranean toast, Comtoise endive salad, Auvergnat tartines, Bread with Tomato , ... All
Smoked hamSmoked ham: You can check-out other recipes which use it, like for example: Little vegetable omelettes, Quail egg canapés, Ham spirals, Cauliflower "moelleux" in ramekins, Croque-monsieur gourmand, ... All
Spring onion (scallion)Spring onion (scallion): You can get more informations, or check-out other recipes which use it, for example: Kérinou slices, Cauliflower and avocado rémoulade, Summery cheese on toast, Corn salad with croutons, Paimpol salad, ... All
Other recipes you may also like
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3rd 2020
Pâté de campagne
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
2.0M 23.7 7 hours 54 min. October 3rd 2019
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
484K5 49 min. July 27th 2013
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
737K 313.7 36 min. January 27th 2017
Blackcurrant coulis
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
437K 23.5 25 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-06-09)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page