Amys Green Eggs And Ham Recipes

GREEN EGGS AND HAM

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.

GREEN EGGS AND HAM

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 A LA SAM-I-AM

Steps:

• Melt one teaspoon of butter in a pan over medium heat. Add ham and brown until slightly crisp.
• Remove ham from pan, transfer to plate and tent with foil to keep warm.
• Beat eggs and milk with a whisk until frothy. Add food coloring to your liking.
• Heat one tablespoon of butter over medium heat.
• Add egg mixture to the pan and stir with a spatula until eggs are firm, not runny.
• Transfer to plate and serve with ham and buttered toast.

LINDA'S GREEN EGGS AND HAM APPETIZERS

Steps:

• Pour the green food coloring in a bowl and gently roll the egg white halves in it. Your fingers will turn very green unless you use surgical gloves.
• Place the whites, hollow side down on a cake rack over a plate or tray to allow to drip-dry.
• While whites dry, mix the thoroughly mashed yolks with mayonnaise, mustard, and finely chopped ham.
• Season with pepper to taste. No salt is needed as ham is salty.
• Add green pepper, carrots, or onion, if using, and mix well.
• Before filling the whites, gently dab the green egg halves with paper towels to remove excess food coloring.
• When filled place in egg tray or a dish, cover with saran wrap, and chill until serving time.