Green Eggs Ham Recipes

GREEN EGGS AND HAM

Steps:

• To assemble 1 open-faced sandwich, preheat the oven to 425 degrees F or turn the broiler to low.
• Set the focaccia on a baking sheet or in an ovenproof dish. Dot it with dollops of ricotta, drizzle with 1 tablespoon of the pesto, and top with pecorino and the prosciutto cotto.
• Either crack the egg directly on the top and bake until the egg is set, about 10 minutes, or prepare a sunny-up and bake the pizza bianca separately until slightly crisp on the edges, then lay the egg on top.
• To finish, top the egg with remaining 1 tablespoon pesto, plenty of pecorino, and a pinch of chile flakes. Cut it in half if you intend to share, but don't feel bad if you scarf this down solo.
• Measure 275 grams of water into the bowl of a stand mixer fitted with the dough hook and add the yeast. Disperse with your hand, then add 25 grams olive oil, the flour, and sugar. Mix briefly on low speed to combine the ingredients, then let rest (autolyse), covered, for 20 minutes.
• Sprinkle with the kosher salt and add the remaining 25 grams water. Mix on speed 1 (low speed) for 5 to 7 minutes, until the dough begins to pull from the sides of the bowl and appears shiny and smooth.
• Turn the dough out onto a greased baking sheet and cover loosely with well-oiled plastic. (The easiest way to oil a sheet of plastic is simply to drag it across the greased baking sheet.)
• Let the dough rise for 1 hour; it will be quite puffy and fill nearly three-fourths of the baking sheet. (This first rise on the baking sheet uses gravity to help spread and stretch the dough.)
• Gently remove the plastic and use well-oiled fingertips to poke the dough and stretch to fill the pan. (This step fulfills the same purpose as a punch down or pre-shape in some of our other breads. You're taking away some of the gas while encouraging the dough to take its final shape.)
• Preheat the oven to 425 degrees F. Cover the focaccia with well-oiled plastic, and let it proof for 45 to 60 minutes, or until the dough fills the entire pan. Gently remove the plastic and give the dough one last well-oiled poke.
• Sprinkle with the oregano, rosemary, and fennel pollen (if using). Drizzle with the remaining 15 grams olive oil. Bake for 25 minutes, or until golden. Sprinkle with the Maldon salt.
• To make the ricotta, in a large saucepan, combine the milk and cream and bring to 180 degrees F over medium heat, being very careful not to let it boil. Add the salt, lemon zest, lemon juice, and vinegar and stir to combine. Remove from the heat and set aside to rest 10 minutes.
• Set a colander over a large bowl and line the colander with cheesecloth. Using a measuring cup or a large ladle, give the pot another good stir. You will see that the curds and whey have separated. Gently ladle the curds into the colander. If you're going for ultimate richness, try not to break up the curds as you make this transfer.
• Let the ricotta drain in the fridge for about 2 hours, then remove it from the cheesecloth and store it in an airtight container in the fridge, where it will last for 7 days. (If you like, drain some of the whey from the bowl and reserve it for another use, such as a great probiotic lemonade.)
• In a blender, puree the olive oil and basil at high speed. Do not let it go too long or the heat from the blender will turn the basil brown. Add the pine nuts and puree another 1 minute, or until smooth. Pour the basil puree into a bowl and stir in the pecorino, lemon zest, lemon juice, and garlic. Season with salt to taste and store in the fridge in an airtight container for up to 4 days, or freeze for up to 30 days.

GREEN EGGS AND HAM

Steps:

• Peel and pit the avocado. With a fork, coarsely mash the eggs and avocado to mix but leave chunky. Season with salt and pepper. Spread egg mixture evenly on bottom half of the 4 rolls. Place two slices each of ham and tomato and top with greens. Season again with salt and pepper replace tops and serve.

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"

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.

GREEN EGGS AND HAM

Steps:

• Preheat a broiler or a lightly oiled stove-top grill pan.
• Bring the water to a boil in a medium saucepan. Salt the water, add the vinegar, and then lower the heat so the water barely bubbles. One at a time, break the eggs into a custard cup or small bowl, and then pour into the water, trying not to break the yolks. With a slotted spoon, gently lift and shape the whites around the egg yolks until glazed but still liquid, about 2 1/2 minutes longer.
• While the eggs poach, toast the bread slices on both sides. Put a slice of toast on each of 2 plates. Immediately top with the prosciutto so that it softens from the heat of the toast. Lift the poached eggs out of the water with a slotted spoon, letting excess water drip off, and then place an egg on each toast. Drizzle each toast with 2 teaspoons chive oil and then grind a little black pepper over each. Serve immediately.
• Chive Oil:
• 2 cups coarsely chopped fresh chives
• 1 cup olive oil
• Place chives and olive oil in a blender and puree. Strain through a fine-mesh strainer. Pour through a funnel into a bottle for storage. Cover and refrigerate. Use within 2 weeks.
• Yield: 3/4 cup

GREEN EGGS & HAM

Steps:

• Crack egg into a small bowl.
• Add milk and blue food coloring.
• Whisk together.
• Add diced ham.
• Pour into preheated and greased skillet.
• Stir a couple times while cooking until water begins to separate from eggs (this is moisture from the milk).
• Serve immediately with hot toast and jelly and juice.

GREEN EGGS AND HAM

Steps:

• Halve and seed the honeydew melons. Cut 2 (1/4-inch) slices from each honeydew melon half. Shape the honeydew slices to look like the egg white of a sunny-side-up egg. Slice the cantaloupe in half and use a melon scoop or a measuring tablespoon to carve out 4 "yolks".
• Trim the melon balls to resemble yolks. Assemble "eggs" and position 2 strips of prosciutto "bacon" alongside them. Garnish with parsley and serve immediately, or refrigerate. For the best contrast, use solid-color plates that are neither white nor yellow.

GREEN EGGS AND HAM

Steps:

• Preheat oven to 375 degrees F.
• In a medium skillet over medium heat, heat the extra-virgin olive oil and the butter and sweat the shallots a few minutes. Add the spinach and stir in the cream, season with salt, freshly ground black pepper and a little grated nutmeg. Cook the spinach, stirring occasionally, until the cream has thickened, 5 minutes. Adjust seasoning to your taste.
• Fold each slice of ham or prosciutto in half and line the nonstick cups with 1 slice of meat each. Spoon a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, making sure it stays whole (hint - if you're worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it into the muffin cup). Season the tops of the eggs with salt and freshly ground black pepper and bake in the oven until set, about 15 minutes. Allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve immediately.

GREEN EGGS AND HAM

Steps:

• To make the Basil Pesto: Add the first 7 pesto ingredients to the container of a food processor or blender.
• Process until minced.
• With motor running, slowly pour oil in through the feed tube and blend until a paste forms.
• Transfer mixture to a bowl; cover and refrigerate until ready to use (or may freeze in an airtight container for up to 3 months; bring to room temp before using).
• To make Green Eggs and Ham: In a medium mixing bowl, whsik the eggs until slightly frothy; add in 2 tablespoons Basil Pesto, ham, salt, and pepper; stir to combine.
• Melt butter in a large nonstick skillet over medium heat; swirl butter to coat bottom of pan.
• When butter foams, add egg mixture all at once.
• Let set for 20 seconds.
• Cook, stirring, for about 3-4 minutes or until fluffy and almost dry.
• Serve with basil leaves as garnish.