BROCCOLI BRUNCH SKILLET

This is a recipe I got from a 2001 Taste of Home cookbook titled The Best of Country Cooking. The Oklahoma lady who is credited with the recipe stated, "Whether for brunch, lunch, or supper, this recipe always draws rave reviews."

6 fresh broccoli spears
6 slices mozzarella cheese
6 thin slices fully cooked ham
1 tbsp butter or margarine (I recommend butter as it is a natural product our bodies can digest easier)
6 eggs
1/3 cup water
freshly ground black pepper for garnish

In a saucepan, bring broccoli and a small amount of water to a boil. Reduce heat. Cover and simmer for 5 to 8 minutes or until broccoli is crisp-tender; drain.

Place one cheese slice over one ham slice and wrap around one broccoli spear. Secure with a toothpick. Repeat.

Melt the butter in a 9-inch skillet. Arrange the ham rolls in a spoke pattern. In a bowl, beat the eggs and water; pour over ham rolls.  Cook over medium-low heat for 10 minutes; as eggs set, lift edges, letting uncooked portion flow underneath. Cover and cook 2-3 minutes longer or until the eggs are completely set.

Sprinkle pepper over top. Carefully remove toothpicks! Cut into six wedges for serving.

file photo

Note: I prefer just steaming the broccoli in the microwave but that is just my way of doing it.