Favourite Breakfast Ham Ring

This is brunch with a sense of occasion. Ground ham and sausage get mixed with bread crumbs, milk, egg, parsley, and a jolt of horseradish, then pressed into a ring mold and baked into a savory, sliceable loaf.

The bread crumbs and milk act as a panade, keeping the meat ring tender and moist rather than dense.

Horseradish is the detail that makes it. Just a tablespoon cuts the richness of the ham and sausage with a sharp, peppery warmth.

The showstopping moment comes at the end. You unmold the baked ring onto a platter and fill the empty center with a mound of soft scrambled eggs, so meat and eggs reach the table in one striking presentation.

Slice it like a cake and serve a portion of ring with a scoop of eggs. It’s a make-ahead-friendly centerpiece built for holiday mornings and brunch crowds.

Kitchen Tips

• Drain the juices from the ring before unmolding, as the recipe directs, so it turns out cleanly and isn’t greasy.
• Pack the mixture firmly and evenly into the mold so the ring holds its shape when flipped.
• Time the scrambled eggs to finish just as the ring comes out, since both are best served right away.

Variations

• Stir a little Dijon or a dash of hot sauce into the meat mixture for more zip.
• Fold shredded cheese or chopped chives into the scrambled eggs.
• Use a Bundt or loaf pan if you don’t have a ring mold.