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Mustard Cream Spaetzle Topped Ham Steak

Mustard Cream Spaetzle Topped Ham Steak

recipe courtesy Emeril Lagasse


2 tbsp. butter

1 (1 1/2 lb) ham steak

1 1/2 c. heavy cream

2 tbsp. whole-grain mustard

Spaetzle, recipe follows


Melt butter in a large skillet over medium heat. Saute ham steak until heated through and browned, about 2-3 minutes per side. Transfer ham steak to platter, keep warm. Add heavy cream to skillet and reduce until thick enough to coat the back of a spoon, about 3 minutes. Add mustard and simmer 1 minute. Add cooked spaetzle and toss to coat. Top ham steak with mustard cream spaetzle.



recipe courtesy Emeril Lagasse


3 eggs

1 c. milk

1/4 tsp. freshly grated nutmeg

Kosher salt and freshly ground white pepper

3 c. all purpose-flour, or as needed


In a bowl whisk together eggs, milk, nutmeg, salt and pepper. Gradually stir in enough flour to make a thick batter. You will probably not need all 3 cups.


Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water. When spaetzle are cooked through, they will float to the surface, about 5 minutes. Scoop up with a slotted spoon and drain well as they cook or drain all at once.

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Taken on February 14, 2010