100th Post: Green Eggs & HamPosted: March 6, 2012
Guess what, friends? This is my 100th post! In honor of this milestone, as well as Dr. Seuss’s birthday last week, I decided to make green eggs and ham. Green Eggs and Ham was one of my absolute favorite books as a kid. I don’t know why Sam I Am wanted that dog-thing in a hat to eat his green eggs and ham, but I’m glad he did. Maybe that’s why I like eggs so much today. Hmm …
My version of green eggs and ham starts with a few fried slices of prosciutto, then a “fry-poached” egg topped with homemade pesto sauce. It’s probably what Italian Sam I Am would make. Want to hear something strange? I don’t like basil but I like pesto. Go figure. Also – a big thanks to everyone who’s been reading egg me on and supporting my cooking and baking adventures. I probably wouldn’t have made it this far without you, so it really means a lot.
Green Eggs and Ham
For the pesto:
– 1 bunch of basil leaves
– 1 large handful of flat-leaf parsley
– ¼ cup of toasted pine nuts
– ¼ cup of grated Parmesan
– ½ teaspoon of minced garlic
– ¼ teaspoon of pepper
– ½ teaspoon of salt
– Pinch of red pepper flakes
– ½ cup of olive oil, plus more if needed
– 1 to 2 tablespoons of fresh lemon juice
– Food processor or blender
For the eggs:
– 2 eggs
– 4 slices of prosciutto
– ¼ teaspoon of fresh thyme, chopped
– 1 tablespoon of butter
– Olive oil
– Salt and pepper
Put the basil, parsley, pine nuts, Parmesan, garlic and olive oil into a food processor. Pulse until fairly smooth, adding more oil if too thick. Season with salt, pepper and red pepper flakes. If making ahead of time, add a few tablespoons of lemon juice to help preserve the bright green color, then store in the fridge. Note: this recipe makes more than 1 cup of pesto, so you’ll definitely have some to enjoy with your favorite pasta.
Add a small amount of oil to a skillet over medium heat. Add the thyme and let cook for 30 seconds. Add the prosciutto slices and fry until crisp. Remove from the skillet and place on a paper towel-lined plate.
In a small skillet, head a tablespoon of butter over medium heat. When nearly melted, add 1 egg and season with salt and pepper. Add a small amount of water to the pan – enough so that the egg is slightly floating – then cover and let cook until the egg yolk becomes cloudy. Carefully remove from the skillet and repeat with the second egg.
On a plate, add 2 slices of fried prosciutto, top with an egg and a spoonful of pesto. Then eat.