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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (156g) Recipe makes 4 servings The following items or measurements are not included below: 1 slice ham |
||
| Calories 283 | ||
| Calories from Fat 148 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.6g | 25% | |
| Saturated Fat 3.6g | 17% | |
| Monounsaturated Fat 7.5g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 211mg | 70% | |
| Sodium 204mg | 8% | |
| Potassium 120mg | 3% | |
| Total Carbohydrate 24.2g | 8% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 1.0g | ||
| Protein 8.7g | 17% | |
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A recipe from Tony Chachere's Cajun Country Cookbook that we picked up in New Orleans several years ago, where we fell in love with Cajun & Creole cooking. I normally make this with bacon instead of ham. A great brunch or lunch meal - also reheats well in the microwave.
SERVES 4
Ingredients
- 1/4 cup margarine
- 1 slice ham, cut up
- 1/2 onion, chopped
- 2 cups steamed rice
- 4 eggs
- tony chachere's creole seasoning
Directions
1
In a large skillet, melt margarine and cook ham and onions until onions are wilted. Add steamed rice and cook until hot. Add eggs, mix well and stir thoroughly. Season with Tony Chachere's Creole Seasoning.
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Browse similar recipes by category
- Course > Breakfast
- Course > Lunch/Snacks
- Cuisine > North American > United States > Southern > Creole
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Brunch
- Dietary > Free of... > Gluten-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: Chef Leshia
On Mar 16, 2009
My son helped make this for grandma! she did nothing but rave about!! Will make it again this year for mom's day!
From: PaulaG
On Jan 31, 2009
When I saw this I knew that DH would love it. He is a true rice lover. I did cut down considerably on the amount of margarine. The eggs were egg substitute and for the ham I used spam. For some added color, I tossed in half a bell pepper with the onion. After reading Elmotoo's review, I was very cautious when using the Cajun seasoning and served with hot sauce on the side. Made for Aussie Swap February 2009.
From: AllergyGirl
On Apr 6, 2008
My husband and I have now made this recipe twice. We've made it with bacon instead of ham, which is delicious. It's such a great way to make eggs in the morning interesting again! It's also great reheated.
From: Elmotoo
On Mar 28, 2008
Yes, this makes 4 servings BUT all 4 of us wanted 2nds (or 3rds!) so next time i will double this. I even have Tony Chacere's creole seasoning because Alskann sent me some for the spice swap!! I will probably use some salt free creole seasoning also next time because by the time it was spicy enough, it was too salty. Made for the Asian Forum's Green Eggs & Ham Tag. 
This was very easy, delicious & satisfying!
edited to add...OMG! I goofed! I made this for the Aussie Recipe Swap 3/08!!! I hope it's acceptable in the Asian forum, too, because I just posted that I backwards tagged it! Oh no, it's Creole not Asian. Oh dear...I MUST go to sleep now.
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