GREEN EGGS AND HAM ROLLS
Make and share this Green Eggs and Ham Rolls recipe from Food.com.
Provided by TARGETreg Recipes
Categories Ham
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 27, Fat 1.8, SaturatedFat 0.3, Sodium 31.2, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 2.2
"GREEN EGGS AND HAM"
Provided by Tyler Florence
Time 30m
Yield 4 servings
Number Of Ingredients 17
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 DEVILED EGGS AND HAM
Steps:
- Puree 6 hard-boiled egg yolks, 1/2 avocado, 1/4 cup mayonnaise, 2 teaspoons dijon mustard, 1 1/2 teaspoons cider vinegar, 1/2 cup chopped mixed herbs, 1/2 teaspoon chopped garlic, and salt and pepper in a food processor. Divide among the egg whites. Crisp 3 slices prosciutto in a skillet; crumble over the eggs.
GREEN EGGS AND HAM
Provided by Food Network Kitchen
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 449, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 165 milligrams, Sodium 1981 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 29 grams
GREEN EGGS AND HAM
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 4
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:
- 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
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 SANDWICHES
This is my kid-friendly version of green eggs and ham. For my adult version, I use prosiuitto instead of ham and fontina cheese for the provolone. It's a fun sandwich for breakfast, lunch or dinner. -Beth Dauenhauer, Pueblo, Colorado
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk the eggs, milk and pesto. Add to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set and top appears glossy, remove from skillet and cut into quarters., On each English muffin bottom, layer ham, eggs and cheese. Replace tops.
Nutrition Facts : Calories 329 calories, Fat 15g fat (5g saturated fat), Cholesterol 230mg cholesterol, Sodium 716mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 5g fiber), Protein 22g protein.
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
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- Place a rack in middle of oven; preheat to 400°. Toss bread and oil in a 13x9" baking dish; season with salt. Bake until golden brown and crisp, 18–22 minutes. Let cool. Reduce oven temperature to 325°.
- Meanwhile, bring a large pot of heavily salted water to a boil. Remove tough ribs and stems from greens; discard. Add leaves to pot by the handful, pushing down with a spoon to submerge before adding more. Cook until all greens are just wilted, 1–2 minutes (it’s okay if the water does not come back to a boil). Drain in a colander, then rinse under cold running water until cool, about 30 seconds. Squeeze out as much water as possible with your hands. Transfer greens to a cutting board and coarsely chop.
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