Green Eggs And Ham Mexican Style Food

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:

• To die your eggs green, first separate the yolks from the whites. Do it carefully so that your yolk remains in tact. I put each component into a separate bowl. So for those 2 eggs I used 4 bowls.
• add a couple drops of green food coloring to the egg whites and whisk it in until the coloring is well incorporated. Carefully slide the egg yolk back onto the egg white.
• Melt a tablespoons or two of butter in a skillet over medium heat.
• Slide the egg onto the skillet. Cover with a lid or aluminum foil. Reduce heat to medium-low and cook for about 2 minutes.
• It is done when the whites are completely set on top around the yolk. If you want the yolk to set as well, just reduce the heat all the way to low and cook a couple minutes longer.

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 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 CHILE EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix Mexican cheese blend, eggs, cottage cheese, baking mix, milk, margarine, and green chiles together in a bowl; transfer to the prepared baking dish.
• Bake in the preheated oven until cooked through and bubbling, about 40 minutes.

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 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:

• Read green eggs and ham.
• Beat egg and milk together till frothy.
• Saute in small amount of oil the onions, peppers and chopped ham.
• Stir in spinach and add the egg mixture.
• Add salt and pepper and stir constantly with spatula.
• Serve with toast.

GREEN EGGS AND HAM QUICHE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Coat the bottom of a 9x13 inch pan with cooking spray.
• Combine spinach and onion in the bowl of a food processor. Process to finely chop. Add eggs, milk, and baking mix; process to mix. Pour mixture into prepared pan. Sprinkle ham and cheese over the top.
• Bake in preheated oven for 35 to 45 minutes. Quiche is done when toothpick inserted in the center comes out clean. Garnish with tomato slices to serve.