GREEN EGGS AND HAM
Make and share this Green Eggs and Ham recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 49m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 422.9, Fat 35.1, SaturatedFat 9.5, Cholesterol 459.9, Sodium 563.6, Carbohydrate 3.6, Fiber 1.2, Sugar 1.2, Protein 23.6
GREEN EGGS AND HAM
Provided by Michael Chiarello : Food Network
Time 23m
Yield 2 servings
Number Of Ingredients 8
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
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
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 9
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 CASSEROLE
Make and share this Green Eggs and Ham Casserole recipe from Food.com.
Provided by lets.eat
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl beat the eggs. Add the spinach, ham, bread cubes and the seasoned salt. Mix well.
- Pour into a 8x8 casserole dish that has been sprayed with no-stick spray. Sprinkle with the shredded swiss.
- Bake at 375' for 20-30 minutes, or until set.
Nutrition Facts : Calories 296.2, Fat 16.7, SaturatedFat 6.5, Cholesterol 457.5, Sodium 899, Carbohydrate 7.6, Fiber 1.4, Sugar 1.7, Protein 27.9
GREEN [& DEVILED] EGGS 'N' HAM
Just want Sam-I-Am to know I DO like Green Eggs 'n' Ham, & one of the easiest ways to enjoy 'em is by making a recipe like this! Obviously this recipe is for a group [or someone who REALLY, REALLY likes green eggs]! [I use ONLY Del Monte brand Sweet Pickle Relish, 'cause many of the other brands have a large amount of hig fructose corn syrup.] The 23-minute cooking time for the hard-cooked eggs is not included in preparation time.
Provided by Sydney Mike
Categories < 15 Mins
Time 10m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Carefully cut eggs into halves lengthwise. Just as carefully, scoop out yolks & into a bowl.
- Mash yolks well, then mix in mayo, mustard & relish.
- Add green food color ONE DROP AT A TIME, mixing well after EACH drop, until desired intensity of green is achieved.
- Add chopped ham & lemon pepper & mix well.
- Carefully spoon & slightly mound yolk mixture into each hollowed egg white half.
- If using paprika, sprinkle lightly over the green deviled eggs & serve.
Nutrition Facts : Calories 49.7, Fat 3.4, SaturatedFat 0.9, Cholesterol 93.8, Sodium 69.2, Carbohydrate 1.4, Sugar 0.6, Protein 3.2
GREEN EGGS AND HAM - MEXICAN STYLE
This is a simple and delicious Mexican version of Green eggs and Ham. Yes, the eggs are green, but if you love salsa verde like I do, this is a good thing! Enjoy! Good with a side of warmed fresh soft tortillas.
Provided by BecR2400
Categories Breakfast
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 7
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.
More about "green eggs ham food"
GREEN EGGS AND HAM RECIPE - ST PATRICK'S DAY | FOOD & …
From foodandwine.com
GREEN EGGS AND HAM PRETZELS - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
- Place one white candy melt on top of each pair pretzel sticks and put cookie sheet in a 350 degree oven for 1-2 minutes or until melted. Once out of the oven press M&Ms onto white chocolate.
ADORABLE & EASY DR SEUSS SNACKS & DR SEUSS TREATS YOU'LL LOVE!
DYE-FREE GREEN EGGS AND HAM - THE FOOD CHARLATAN
From thefoodcharlatan.com
- Add the eggs and spinach to a blender.Blend on high for about a minute, then scrape down the sides and add a bunch of salt and pepper.
- Pulse for another minute or so, until the spinach is fully blended.Melt the butter in a small saucepan over medium heat.
- When the butter is hot, pour in the egg mixture.Let it sit for a minute or so until it starts to set, then use a spatula to gently stir it.Remove from heat when the eggs have just barely set.In the same pan (or in a separate one while you cook the eggs) heat the ham until it browns slightly.Serve immediately.
GREEN EGGS AND HAM PARTY FOOD IDEA - CRAFT PLAY LEARN
From craftplaylearn.com
- Make cake mix according to package directions. Fill each ice cream cone 3/4 way up. Place on a cookie sheet and carefully place it in the oven for 23-25 minutes. Remove from oven and set aside to cool.
GREEN EGGS AND HAM 'WICHES - GOOD HOUSEKEEPING
From goodhousekeeping.com
- Peel and chop hard-cooked eggs. In medium bowl, gently combine eggs, refrigerated pesto, light mayonnaise and pepper to taste.
DR. SEUSS GREEN EGGS AND HAM RECIPE - EASY RECIPES FOR ...
3 WAYS TO MAKE GREEN EGGS AND HAM - WIKIHOW
GREEN EGGS AND HAM RECIPE IS TOTALLY DYE FREE - EATING RICHLY
From eatingrichly.com
- Place ham in a microwave safe dish with a lid and heat for 30 seconds. Leave covered until eggs are ready.
GREEN EGGS AND HAM RECIPE | FOOD NETWORK KITCHEN | …
From foodnetwork.com
Servings 4Category Main-DishAuthor Food Network KitchenDifficulty Easy
GREEN EGGS AND HAM RECIPE | FOOD NETWORK
From foodnetwork.com
5/5 (1)Author Carol MurphyServings 4Category Dessert
BEST GREEN EGGS AND HAM RECIPE - HOW TO MAKE GREEN EGGS ...
From thepioneerwoman.com
GREEN EGGS AND HAM RECIPE WITH FOOD COLORING - FOOD RECIPE
From foodrecipe.news
GREEN EGGS AND HAM FOOD - COOKEATSHARE
From cookeatshare.com
GREEN EGGS AND HAM – FOOD ART WITH KIDS
From foodartwithkids.com
GREEN EGGS & HAM: INAUGURAL SHEPHERD'S TABLE FOOD DRIVE ...
From talk945.com
#TRUST之美# HAM AND EGG ROLLS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
NATURAL GREEN EGGS AND HAM RECIPE - NO FOOD COLORING
From norecipes.com
SMOKED HAM ON THE BIG GREEN EGG - BIG GREEN EGG
From biggreenegg.com
HOW TO MAKE GREEN EGGS AND HAM | FOOD & WINE
From foodandwine.com
GREEN EGGS AND HAM WITHOUT FOOD COLORING - THE HERBAL SPOON
From theherbalspoon.com
WHERE YOUR FOOD COMES FROM: GREEN EGGS AND HAM FARM AND ...
From revivewellness.ca
GREEN EGGS AND HAM DEVILED EGGS | DAV.D PHOTOGRAPHY
From davd.photo
GREEN EGGS AND HAM WITH MY KIDS - MEAL PLANNING MOMMIES
From mealplanningmommies.com
GREEN EGGS AND HAM™ CAFE | UNIVERSAL'S ISLANDS OF ADVENTURE
From universalorlando.com
GREEN EGGS AND HAM | FOOD & WINE
From foodandwine.com
GREEN EGGS AND HAM RECIPE FOR PRESCHOOL - RECIPES
From 5thavegowns.com
GREEN EGGS AND HAM WITH OTHER COLOURED FOOD +BONUS BY ...
From deviantart.com
RECIPES TO CELEBRATE DR. SEUSS DAY | ALLRECIPES
From allrecipes.com
RECIPE: HOW TO MAKE EASY GREEN EGGS & HAM FOR ... - KITCHN
From thekitchn.com
GREEN EGGS AND HAM - FOOD NETWORK
From foodnetwork.co.uk
GREEN EGGS AND HAM RECIPE WITH FOOD COLORING - SIMPLE CHEF ...
From simplechefrecipe.com
WOULD YOU EAT IT? A GREEN EGGS & HAM ACTIVITY | FREE ...
From sunnydayfamily.com
GREEN EGGS & HAM OMELETTE RECIPE | GET CRACKING
From eggs.ca
GREEN EGGS & HAM - STEVEN AND CHRIS - CBC
From cbc.ca
HOW TO MAKE GREEN EGGS AND HAM FROM DR. SEUSS! | FEAST OF ...
From youtube.com
SPINACH GREEN EGGS & HAM (NO FOOD COLORING!) - HEALTHY ...
From healthychristianhome.com
13 DR SEUSS GREEN EGGS AND HAM IDEAS - THE INSPIRATION EDIT
From theinspirationedit.com
GREEN EGGS AND HAM - WIKIPEDIA
From en.wikipedia.org
GREEN EGGS AND HAM | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love