Imagine a breakfast that transforms ordinary eggs into an extraordinary culinary adventure. The Roasted Red Pepper and Country Ham Scramble with Tempura Red Onion is not just a meal—it's a flavor explosion that will make your taste buds dance with excitement! This recipe combines the rustic charm of country ham, the sweet smokiness of roasted red peppers, and the irresistible crunch of tempura-fried onions, creating a breakfast experience that's both gourmet and comfortingly familiar.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large eggs
- 1/2 cup roasted red peppers, diced
- 1/2 cup country ham, diced
- 1/4 cup milk
- Salt and pepper to taste
- 1 onion, sliced
- 1 cup tempura batter mix
- Oil for frying
Instructions
- Begin by preparing all your ingredients. Dice the roasted red peppers and country ham into small pieces. Slice the onion into thin rings and set aside.
- In a medium bowl, crack the 4 large eggs and add 1/4 cup of milk. Season with salt and pepper to taste. Whisk the mixture until well combined and slightly frothy.
- In a non-stick skillet, heat a small amount of oil over medium heat. Add the diced country ham and sauté for about 3-4 minutes until it becomes slightly crispy and fragrant.
- Add the diced roasted red peppers to the skillet with the ham. Stir and cook for an additional 2 minutes, allowing the flavors to meld together.
- Pour the egg mixture into the skillet with the ham and peppers. Gently stir with a spatula, allowing the eggs to cook evenly. Continue to cook until the eggs are just set but still slightly creamy, about 3-5 minutes. Remove from heat.
- While the eggs are cooking, prepare the tempura red onion. In a separate bowl, prepare the tempura batter according to the package instructions, ensuring it is well-mixed and has a thick consistency.
- In a deep skillet or pot, heat oil for frying over medium-high heat until it reaches 350°F (175°C). Carefully dip the sliced onion rings into the tempura batter, ensuring they are fully coated.
- Fry the battered onion rings in the hot oil in batches, avoiding overcrowding the pan. Cook for about 2-3 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the fried onion rings and place them on a paper towel-lined plate to drain excess oil.
- To serve, plate the roasted red pepper and country ham scramble on individual plates and top with the crispy tempura red onion rings. Enjoy your delicious meal!
Tips
- Temperature is Key: Ensure your eggs are cooked on medium heat to achieve that perfect creamy texture without overcooking.
- Tempura Tricks: Keep your frying oil at a consistent 350°F for crispy, golden tempura onion rings. Use a thermometer for precision.
- Prep Like a Pro: Dice and prepare all ingredients before starting to cook, making the process smooth and stress-free.
- Oil Management: Use a slotted spoon when frying onion rings to drain excess oil and maintain their crispy texture.
- Seasoning Secret: Don't be shy with salt and pepper—they're crucial for bringing out the deep flavors of ham and roasted peppers.
- Serving Suggestion: Serve immediately to enjoy the contrast between the warm, creamy scramble and the crisp tempura onions.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 18g
Protein: 22g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 320mg
