Green Eggs And Ham With Ital Tots And Garlic Cheesy Toast Recipes

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"GREEN EGGS AND HAM"



Provided by Tyler Florence

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 bunch fresh basil leaves
1/2 bunch fresh flat-leaf parsley
1/2 clove garlic, sliced
1/4 cup pine nuts
1/4 cup grated Parmesan
1/2 cup extra-virgin olive oil, plus more if needed
Kosher salt and freshly ground black pepper
4 slices Tuscan bread
Extra-virgin olive oil
1 clove garlic
4 sprigs fresh thyme, leaves only
8 slices prosciutto
2 tablespoons white vinegar
Kosher salt
8 eggs
Small piece Parmesan, for garnish
Basil leaves, for garnish

Steps:

  • Put the basil, parsley, garlic, pine nuts, cheese, and olive oil into a blender. Blend until the paste is fairly smooth, adding more oil or some water if it is too thick. Taste and adjust seasoning with salt and pepper; set aside.
  • Heat a dry cast iron skillet over medium-high heat. Brush the bread slices with olive oil and fry them on both sides until golden brown. Rub them gently with the garlic clove and keep the toast warm. Now add a little oil and the thyme to the pan and fry the prosciutto slices until they are crisp, about 1 to 2 minutes; set aside.
  • Meanwhile, fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off.
  • To assemble, put a slice of toast on a plate and place 2 poached eggs on top. Spoon a tablespoon of pesto over each egg and top with some crisp prosciutto. Using a vegetable peeler, thinly shave a few slices of Parmesan over everything and garnish with some basil leaves.

HAM AND CHEESY EGG CREPES WITH MUSTARD SAUCE



Ham and Cheesy Egg Crepes with Mustard Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 18

1 1/2 cups whole milk
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon coarse salt
4 large eggs
4 tablespoons unsalted butter, melted and cooled
2 teaspoons finely chopped fresh parsley, plus whole parsley leaves, for garnish
2 teaspoons finely chopped chives
2 teaspoons finely chopped fresh dill
1/4 cup creme fraiche
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
Kosher salt and freshly ground black pepper
1/2 cup grated Gruyere cheese
16 thin slices Black Forest ham
8 large eggs
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter

Steps:

  • For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
  • For the mustard sauce: Whisk together the creme fraiche, Dijon, whole-grain mustard and some salt and pepper in a bowl. Set aside.
  • Mix the parsley, chives and dill into the crepe batter. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
  • For the ham and cheesy egg filling: Put the crepes on a plate. Smear each one with a little mustard sauce (leaving some for topping each crepe too), scatter some cheese on top and then put 2 pieces of ham over the cheese.
  • Whisk the eggs in a bowl with some pepper. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook, stirring, until soft curds form, 2 to 3 minutes. Just before they set, stir in some salt.
  • Spoon some scrambled eggs over each crepe, leaving a 2-inch border at the top and bottom, then smear on a bit more sauce and scatter on some parsley leaves. Fold the crepes over the eggs so the edges meet in the center and serve immediately.

GREEN EGGS AND HAM WITH ITAL-TOTS AND GARLIC CHEESY TOAST



Green Eggs and Ham With Ital-Tots and Garlic Cheesy Toast image

Make and share this Green Eggs and Ham With Ital-Tots and Garlic Cheesy Toast recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h1m

Yield 4 serving(s)

Number Of Ingredients 25

1 (32 ounce) bag frozen tater tots, any brand
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon crushed hot red pepper flakes
1/2 cup Baby Spinach or 1/2 cup arugula
1/2 cup fresh basil leaf
2 tablespoons pine nuts
1 small garlic clove, cracked from skin
salt
fresh ground black pepper
2 tablespoons parmigiano-reggiano cheese
1/4 cup extra virgin olive oil
1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 lb breakfast ham, chopped
8 large eggs
half-and-half (a splash) or milk (a splash)
salt
fresh ground black pepper
4 slices crusty Italian bread (thick slices)
1 garlic clove, cracked from skin
butter
grated parmigiano-reggiano cheese

Steps:

  • Make the Ital-tots: preheat the oven to 425°; open tots bag and pour four portions onto a nonstick cookie sheet.
  • Sprinkle the tots with salt and dried seasonings; toss them around a bit to get the herbs to stick to the tots.
  • Bake the tots about 12 minutes or until crisp; remove from oven and turn the broiler on.
  • Make the green sauce: add the sauce ingredients to a food processor; process until sauce forms; set aside and reserve.
  • Prepare the eggs and ham: heat a nonstick skillet over med-high heat; add in olive oil and butter, let the butter melt.
  • Add in the ham and cook 3 minutes or until lightly browned at edges.
  • Beat eggs and half-and-half with salt and pepper; add eggs to skillet and scamble up with the ham to desired doneness; remove from heat.
  • Make the toast:.
  • Toast bread under hot broiler 30 seconds on each side; rub with cracked garlic then spread with butter and top with a sprinkle of cheese.
  • Stir green sauce into ham and eggs; serve with Ital-tots and Garlic Cheesy Toast on the side.

Nutrition Facts : Calories 1157.6, Fat 78.8, SaturatedFat 22.7, Cholesterol 472.1, Sodium 2690.2, Carbohydrate 83.8, Fiber 7.1, Sugar 1.2, Protein 31.8

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