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..
37K 7 4.6
Grade this recipe:

Last modified on: May 22th 2019

Keywords for this recipe:
For 4 slices, you will need:

Change these quantities to make: 2 slices 4 slices 8 slices 12 slices
How long does 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 2 spring onions (scallions), 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 2 tablespoons 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 4 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 4 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 100 g 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
1,075 Kcal or 4,501 Kj66 gr156 gr88 gr
54 %25 %15 %13 %
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 4 slices : 3.52 €
  • 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)
Other recipes you may also like
Puff or flaky pastry (pâte feuilletée)
Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just...
436K 63.3 2 hours 45 min. January 19th 2011
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
345K4.0 1 hour 11 min. February 21th 2011
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
330K5 50 min. July 30th 2021
Green parsley sauce
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
495K 44.3 23 min. February 21th 2011
How to prevent butter burning during cooking
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).
130K 24.1 3 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-04-21)

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 your 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