Posted by Tim Vidra / 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
Awareness Collard greens Cook Cooking EAT Recommends Food and Related Products Turnip Vegetable vegetables
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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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