Saturday, March 16, 2013

Green Eggs and Ham

I used to make green eggs and ham for my kids on St. Patrick's Day, but back then I used food coloring to dye the eggs and ham.  I've come around to squeezing spinach into everything I can, and this is the perfect dish for it!

These eggs are made with minced parsley and spinach, chopped roasted asparagus and a bit of chive flavored cream cheese.  You can't really taste the spinach in here so you could probably double the amount and really get a bold green going in the eggs.

For ham, I used thinly shaved prosciutto, which is dee-lish with roasted asparagus, and topped it off with shaved manchego cheese.  Manchego is a Spanish sheep's milk cheese with a flavor that is almost similar to the prosciutto in a way.  So, yeah, I'm using an Italian ham with a Spanish cheese for an Irish themed green meal, but whatever it takes to taste incredible is whatever I'll do!

I love these flax seed flat breads.  They are soft and nutty and super healthy for you.  You could use any type of soft pita to create these wraps.

Yum!  We ate these last night and I'm already dreaming of my next chance to eat them!

Green Eggs and Ham
For 2 to 4.

2 tablespoons parsley leaves
1/2 cup fresh spinach leaves
1 pound asparagus spears, ends removed
Olive oil
5 eggs, beaten with 2 tablespoons of water
1 tablespoon butter
Salt and pepper
2 tablespoons chive flavored cream cheese, broken into about 6 bits
4 large slices thinly shaved prosciutto ham, cut into strips
1/3 cup manchego cheese, shaved
Fresh lemon wedges
Soft pita bread

Preheat the oven to 450F.

Mince the parsley and spinach into fine crumbs in a food processor.  You will end up with about 3 tablespoons of green stuff.  

Arrange the asparagus spears on a sheet pan and drench with enough olive oil to coat each spear.  Sprinkle with a bit of salt and pepper and roast in the oven for 10 minutes.  

Meanwhile, preheat a skillet over medium heat with a tablespoon of butter.  When hot, pour in your beaten eggs and add a pinch of salt and pepper.  Let the eggs sit for a few seconds to begin to set up.  Begin scraping the bottom of the pan gently with a spatula, folding the eggs around the pan.  Let sit for a few seconds and repeat.  Continue in this manner until the eggs are mostly set with some wet areas remaining.  Fold in your cream cheese until it's beginning to melt into the eggs.  Fold in your green matter and remove from the heat.  Any remaining wet eggs will finish cooking off the heat.

Quickly chop 6 or 8 roasted asparagus spears into bits.  Fold chopped asparagus into the eggs.  Serve eggs on soft pita bread with ham, cheese, additional asparagus spears and a squeeze of lemon juice to taste.


1 comment:

  1. Looks delicious! I'd have one for breakfast too! Have a great weekend Hannah!


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