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Posted by / Sunday, November 14, 2010

Green Eggs and Ham

I do so like green eggs and ham! Well not quite green eggs but greens, eggs, and ham! I mentioned in a previous post that I did not know when I was going to make this but the time was this morning.
  • Left over collards with turnips
  • Free range organic eggs
  • Country wheat bread
  • Prosciutto
  • Sirachi sauce

A quick healthy breakfast and yes served on the most decorative of paper plates I could find!

E.A.T. local E.A.T. well

1 comment:

  1. To purée blanched greens in with olive oil (or even blanched herbs like basil, parsley, chives or tarragon) and mix w/ your scramble batter, your can indeed be green as well. Taking that same oil, straining it and cooling sliced roasted ham into it will also yield a green tinge following Harold McGee's marination infusion method. Either way, this is a worthy breakfast trio. I jut ate breakfast pizza with bacon, spinach, onion and feta topped with over easy egg and chili-ranch dressing. Surprisingly, many similar elements. Pork, egg, greens, bread...

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"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.

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