GREEN EGGS AND HAM BREAKFAST PIZZA
I was looking for something creative to make for my students on Dr. Seuss' birthday this year (Read Across America Day). I threw this together, and I got 25 thumbs up. Hopefully others enjoy it. Using egg whites was a personal preference- Feel free to experiment with regular eggs.
Provided by Loves2Teach
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Unroll crescent rolls onto a lightly greased cookie sheet (or use Reynolds non stick foil). Be sure to press the seams together well, and to roll up the edges about 1/2 an inch to form the crust.
- Mix the eggs in a bowl with the milk and 3-4 drops of green food coloring.
- Mix the ham in another bowl with 2-3 drops of food coloring.
- Carefully pour the egg mixture onto the crescent roll dough.
- Sprinkle on the ham evenly on top.
- Then cover with cheese.
- Bake at 350 for about 15 minutes, or until the crust is brown, and the cheese melts.
- Be sure to seal the dough well, I did not the first time, and the egg seeped under the crescent crust. It still tasted great though :).
Nutrition Facts : Calories 172.6, Fat 5.2, SaturatedFat 2.2, Cholesterol 28.2, Sodium 404.2, Carbohydrate 20.8, Fiber 1.4, Sugar 1.8, Protein 10.1
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.
HAM 'N' EGG PIZZA
I like to fix this fun dish when we invite our children and grandchildren for brunch. There's never a slice left! The recipe is quick and easy to prepare, using refrigerated crescent rolls to form the crust. The ham makes it hearty.
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Unroll crescent roll dough and place on an ungreased 12-in. pizza pan. Press onto the bottom and 1/4 in. up the sides, sealing seams and perforations. Bake at 375° for 5 minutes. , Meanwhile, in a bowl, beat eggs, milk and pepper. Sprinkle ham, hash browns and cheddar cheese over crust. Carefully pour egg mixture over cheese. Sprinkle with Parmesan. Bake for 25-30 minutes or until eggs are completely set.
Nutrition Facts : Calories 369 calories, Fat 22g fat (9g saturated fat), Cholesterol 156mg cholesterol, Sodium 1155mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 0 fiber), Protein 21g protein.
GREEN EGGS AND HAM
This recipe originated in a cookbook my childs' playschool put together as a fund raiser. Reading Dr Suess's Green Eggs and Ham prior to cooking is a "must do" to create a memorable experience. Amount can easily be doubled, tripled, etc.
Provided by Barbk
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 207.8, Fat 8.1, SaturatedFat 2.4, Cholesterol 237.5, Sodium 406.8, Carbohydrate 20.4, Fiber 1.1, Sugar 1.2, Protein 12.4
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 - 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.
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
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