This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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..
59 K 4.6/5 (7 reviews)
40 min.
Easy
3.55 €
4 slices
7 IngredientsLast modified on: May 22th 2019
2 
2 tablespoons 
4 slices smoked ham
4 slices 
100 g 
Times for this recipe
Preparation: 20 min.
Cooking: 25 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 3 min.
Peel and rinse 2 spring onions (scallions), keeping only the tender tops (use any swollen bulbs in another recipe).
Stage 2 - ⌛ 5 min.
Slice the spring onions.
Stage 3 - ⌛ 2 min.
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.
When really hot, add the onions, salt and pepper, and cook for 1 or 2 minutes without colouring.
Set aside.
Stage 4 - ⌛ 4 min.
Use the same pan to lightly brown 4 slices smoked ham on both sides.
Do this in batches if necessary.
Do this in batches if necessary.
Stage 5 - ⌛ 2 min.
Stage 6 - ⌛ 1 min.
Lay a slice of fried ham on each slice.
Stage 7 - ⌛ 2 min.
Spread the onions over the slices.
Stage 8 - ⌛ 4 min.
Slice 100 g Morbier thinly and divide between the slcies.
Stage 9 - ⌛ 15 min.
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.
The same goes for the ham: use whatever you prefer.
Keeping: Should be eaten immediately.
Source: home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 330 RDI=130 % | 2,330 RDI=220 % | 130 RDI=20 % | 1,530 RDI=80 % | 6,400 RDI: 80 % |
| Per 100 g | 50 RDI=20 % | 330 RDI=30 % | 20 RDI=3 % | 220 RDI=10 % | 910 RDI: 10 % |
| Per slices | 80 RDI=30 % | 580 RDI=60 % | 30 RDI=5 % | 380 RDI=20 % | 1,600 RDI: 20 % |
How much will it cost?
- For 4 slices : 3.55 €
- Per slices : 0.90 €
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
Like these other recipes: Gratin Comtois, Triple-Cheese Pumpkin Gratin, Montbenoit's canapés, Tortilla Comtoise, Green beans and potatoes with Morbier cream sauce, ... See them all 7
Bread
You can get more informations, or check-out other recipes which use it, for example: Bistro-style beetroot salad, "Buttonhole" quail eggs, Soft Croque-monsieur with 3 cheeses, Home-made breadcrumb coating, Dandelion salad, ... See them all 76
Smoked ham
Like these other recipes: Sautéd broccoli with ham, "Buttonhole" quail eggs, Crab and smoked salmon club sandwiches , Tagliatelle and courgette spaghetti, carbonara style, Dauphinoise potatoes with Serano ham, ... See them all 30
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Quick prawn curry, Polenta with beetroot tops, Endive and cheese salad with croutons, Sautéed green vegetables, Nanou's egg rice, ... See them all 82
Other recipes you may also like
The total turnip
The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves. May 22th 2025329 K4.4 45 min.
Big knife-cut chips (French fries)
These chips (French fries) are made from potatoes steamed then fried in their skins. Usually we make big ones (3 times the usual French fry) and serve 2 or 3 per guest. February 21th 2011288 K4.1 1 hour 20 min.
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven. February 21th 2011277 K 24 1 hour 35 min.
Boiling potatoes in their skins
Boiling potatoes has given rise to two sayings: 1) You should not peel potatoes before boiling. 2) You should not leave potatoes to cool in the cooking water. The first suggests that potatoes should be always cooked in their skins, to prevent water penetrating and making the potatoes go soft and break up. The second suggests that if potatoes cool in their cooking water, they will absorb some of it, which will give them an unpleasant flavour. True or false? Let's try the... July 25th 2017627 K 34.4 30 min.
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes. September 2nd 2012309 K5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.