AMY'S GREEN EGGS AND HAM
Steps:
- In a greased 11x7-in. baking dish, layer broccoli and eggs. Combine the mayonnaise, mustard, ham and onions; spread over eggs. In a saucepan, melt butter; add flour. Cook and stir until bubbly. Gradually add milk, salt and paprika; cook and stir until boiling. Cook and stir 2 minutes more. Remove from the heat; stir in cheddar cheese until melted. Pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 400° for 10-12 minutes or until heated through.
Nutrition Facts : Calories 321 calories, Fat 25g fat (11g saturated fat), Cholesterol 257mg cholesterol, Sodium 557mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
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 & HAM
When my kids were all little they loved Dr. Seuss, and his book Green Eggs and Ham was their favorite. In an effort to get them to eat eggs, I came up with the idea of making 'Green Eggs & Ham' for breakfast. They loved it and would often demand it for breakfast. Just multiple the ingredients by the number of small children you are serving. If the kids are a little older, then you can double serving sizes. This recipe also served as a good 'science experiment' when the kids were learning about primary and secondary colors...after-all, yellow and blue make green! :-) I look forward to the day when I'll be able to make 'Green Eggs & Ham' for my grandkids.
Provided by Cindy Lynn
Categories Breakfast
Time 4m
Yield 1 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 89.6, Fat 5.7, SaturatedFat 1.8, Cholesterol 216.8, Sodium 205.2, Carbohydrate 0.6, Sugar 0.4, Protein 8.4
GREEN EGGS AND HAM
This colorful recipe, inspired by the beloved Dr. Seuss book of the same name, is a fun meal idea your kids will love.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Place arugula, parsley, basil, and cheese in the bowl of a food processor; with the machine running, slowly add olive oil until a smooth paste forms. Season with salt and pepper and set pesto aside.
- In a large bowl, whisk together eggs with 1/4 cup pesto, saving any remaining pesto for another use. Season egg mixture with salt and pepper.
- Melt butter in a large skillet over medium heat. Using a heatproof rubber spatula, gently pull the eggs from the side of the skillet. As the eggs start to set, stir them gently until curds form. Serve immediately with ham.
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 A LA SAM-I-AM
A fun, kid-friendly version of green eggs and ham to enjoy while reading the ever-so-famous Dr. Seuss' book, Green Eggs and Ham. A great recipe to share with your child's classroom teacher or to cook with your child. Enjoy!
Provided by hollyfrolly
Categories Ham
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt one teaspoon of butter in a pan over medium heat. Add ham and brown until slightly crisp.
- Remove ham from pan, transfer to plate and tent with foil to keep warm.
- Beat eggs and milk with a whisk until frothy. Add food coloring to your liking.
- Heat one tablespoon of butter over medium heat.
- Add egg mixture to the pan and stir with a spatula until eggs are firm, not runny.
- Transfer to plate and serve with ham and buttered toast.
Nutrition Facts : Calories 241.3, Fat 18.4, SaturatedFat 7.2, Cholesterol 448.9, Sodium 577.8, Carbohydrate 1.6, Sugar 0.8, Protein 16.3
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