Italian Eggs With Asparagus & Smoked Ham

Prep Time
Cook Time
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"Served at the Glynn House Inn (White Mountain, N.H. region), this recipe is a satisfactory choice for a special breakast and/or brunch or even served for a light lunch or dinner."

Original recipe yields 7 servings


  • Serving Size: 1 (207.9 g)
  • Calories 374
  • Total Fat - 28.1 g
  • Saturated Fat - 14.4 g
  • Cholesterol - 357.6 mg
  • Sodium - 886.6 mg
  • Total Carbohydrate - 4.7 g
  • Dietary Fiber - 0.9 g
  • Sugars - 1.7 g
  • Protein - 25.9 g
  • Calcium - 292.2 mg
  • Iron - 2.8 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.3 mg

Step 1

In a large skillet, heat half of the butter (2 tbsp.). Add the mushrooms, ham, garlic, and green pepper. Saute over medium heat until vegetables are tender. Remove with a slotted spoon and set aside.

Step 2

Blanch cut asparagus until crisp tender and set aside.

Step 3

Whisk together; eggs, herbs and seasonings. Add cream cheese in small pieces.

Step 4

Just before serving, heat remaining butter (2 tbsp.) in a skillet over medium-low heat and add egg mixture, folding with spatula to blend cream cheese.

Step 5

When eggs are half set, add vegetable-ham mixture, mozzarella, parmesan, and drained and blanched asparagus.

Step 6

Continue to cook gently, folding with spatula until eggs are just done. Serve immediately.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

Excelllent combination of veggies, herbs, ham & Eggs, A do again Sunday Brunch recipe

(6 Nov 2016)