Green Eggs And Ham Rolls Recipes

GREEN EGGS AND HAM SANDWICHES

Steps:

• Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk the eggs, milk and pesto. Add to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set and top appears glossy, remove from skillet and cut into quarters., On each English muffin bottom, layer ham, eggs and cheese. Replace tops.

GREEN DEVILED EGGS AND HAM

Steps:

• Puree 6 hard-boiled egg yolks, 1/2 avocado, 1/4 cup mayonnaise, 2 teaspoons dijon mustard, 1 1/2 teaspoons cider vinegar, 1/2 cup chopped mixed herbs, 1/2 teaspoon chopped garlic, and salt and pepper in a food processor. Divide among the egg whites. Crisp 3 slices prosciutto in a skillet; crumble over the eggs.

GREEN EGGS AND HAM ROLLS

Steps:

• Heat a large nonstick skillet over medium-high heat. Add the oil, then add the egg whites. Swirl the pan to spread the egg whites into a round that covers the bottom. Cook until the whites are set, then slide onto a cutting board.
• When the egg white has cooled slightly, spread with the pesto. Arrange the spinach leaves, then ham slices on top in a single layer, then roll into a cylinder. Cut into eight 1-inch spirals and serve.
• Tip: The rolls also taste good cold and can be refrigerated in an airtight container for up to 1 day.

GREEN EGGS AND HAM

Steps:

• Place 2 eggs in a saucepan, cover with water and bring to a boil. Cook 8 to 10 minutes. Cool in a bowl of ice water. Peel the eggs, then separate the whites and chop them. Mash the yolks in a bowl, then whisk in 2 tablespoons warm water, the pickling liquid and mustard. Gradually whisk in the olive oil. Add 2 tablespoons parsley, the chives, tarragon, egg whites, pickles, 1/4 teaspoon salt, and pepper to taste.
• Combine the flour, the remaining 6 tablespoons parsley and a pinch of pepper in a shallow dish. In another dish, beat the remaining egg with the milk. Dip each piece of ham in the flour to coat both sides, then dip in the milk mixture and re-dip in the flour mixture.
• Heat 1/8 inch of olive oil in a large skillet over medium-high heat until sizzling. Fry the ham in batches until golden, about 4 minutes per side. Transfer to a paper-towel-lined plate. Fry the capers in the skillet until crisp, about 1 minute. Sprinkle the ham steaks with the capers, and serve the egg mixture on the side to spoon on top.

GREEN EGGS AND HAM - MEXICAN STYLE

Steps:

• Heat olive oil in a medium-sized skillet over medium heat. Add the diced ham or chorizo and saute briefly until lightly browned.
• Stir in the salsa verde and cook until hot.
• Crack the eggs directly into the pan with the sauce (no need to whisk first). Stir the mixture with a spatula to mix in the sauce and to lightly scramble the eggs.
• Cook gently over medium-low to medium heat, stirring and scraping the bottom of the pan with a wooden spoon. Season to taste with salt and pepper.
• Remove from heat when the eggs begin to set, but are still moist, about 3 minutes.
• Sprinkle with snipped fresh cilantro, to garnish. Serve immediately.
• Good with a side of warmed fresh soft tortillas.

GREEN EGGS AND HAM BREAKFAST PIZZA

Steps:

• Unroll crescent rolls onto a lightly greased cookie sheet (or use Reynolds non stick foil). Be sure to press the seams together well, and to roll up the edges about 1/2 an inch to form the crust.
• Mix the eggs in a bowl with the milk and 3-4 drops of green food coloring.
• Mix the ham in another bowl with 2-3 drops of food coloring.
• Carefully pour the egg mixture onto the crescent roll dough.
• Sprinkle on the ham evenly on top.
• Then cover with cheese.
• Bake at 350 for about 15 minutes, or until the crust is brown, and the cheese melts.
• Be sure to seal the dough well, I did not the first time, and the egg seeped under the crescent crust. It still tasted great though :).

DEVILISH GREEN EGGS AND HAM

Steps:

• Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
• With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, mustard, garlic, and pesto, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Stir in the green onion. Taste the egg mixture and add a little salt if needed; pestos differ in salt content.
• Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
• To make the topping, in a small bowl, mix together the prosciutto and basil. Drizzle with the oil and toss to coat. Top each egg half with about 1 heaping teaspoon of the mixture.