Recipe Flash: Green Eggs & Ham

Posted by on Wednesday Mar 17th, 2010 | Print

OTHER GREEN EGGS: Asparagus, Scallion, and Fontina Frittata; Spinach-Pie Quesadillas; Scrambled Eggs with Caramelized Onion, Arugula, and Smoked Gouda; Breakfast Quesadillas with Cilantro Chimichuri and Chipotle Crema

Last year I celebrated St. Patty’s a few weeks early with hundreds of my fellow quarter-lifers out in Jersey, where there’s a parade and some drinking. To get Hoboken St. Patty’s started right this year, my friends Adam, Jamie, and Dave once again hosted a breakfast pre-game and I, once again, was lucky to be the guest of honor (aka kitchen wench). I made a similar McMuffin sandwich to last year’s Green Eggs & Ham, but I upped my game a bit when it came to the different components. After the Arugula Pesto was conceived for my Prosciutto & Fontina Panini, I’ve been unable to reembrace the classic basil version of this condiment, and so I made that. I’ve also taken to adding chives and cheese to my scrambled eggs to make them extra colorful and decadent. On days like today, that extra color is green.

I may be a one trick pony when it comes to St. Patty’s Day brunch. But I dare say the tricks are getting better.

From my kitchen, albeit small, to yours,

Phoebe, THE QUARTER-LIFE COOK

**Recipe**

Green Eggs & Ham Breakfast Sandwiches
i.e. English Muffins with Chive Scrambled Eggs, Prosciutto, and Arugula Pesto
Makes 12 servings

12 English Muffins, sliced
1 dozen eggs, beaten
1/2 cup shredded mozzarella
1/4 cup finely chopped chives
1 cup Arugula Pesto
12 slices prosciutto

Preheat the broiler.

Spread the muffins on a cookie sheet, cut side up and toast for a few minutes until golden brown, but not too crispy. Slather each half with arugula pesto. Set aside.

In the meantime, scramble the eggs slowly over low heat, scraping up the bottom as clumps begin to form. When the eggs are still very soft but not runny (i.e. almost done!), add the mozzarella, chives, and salt to taste. Cook for another minute or two until the cheese is melted and the chives are well incorporated.

Set out the eggs, pesto-covered muffins, and prosciutto buffet style and allow your guests to make their own sandwiches.

Best served with a big mug of Big Kid Hot Chocolate.

Jolly Green Giant
Related Posts Plugin for WordPress, Blogger...
Buy the Book: In the Small Kitchen Amazon Barnes & Noble Indiebound
  • Chrissy

    omg, that is fancy schmanzy green eggs and ham!. classy…

  • Alisa-Foodista

    Fantastic! I'd love to nom on that too :)

  • Meg

    that looks ridiculously delicious!! thanks for sharing – happy st. patty's day!

  • SeattleDee

    Yum! probably tastier and for sure much prettier than my egg-topped corned beef and cabbage hash.

  • Atlanta, Food and Love

    I could be missing something…but where is the ham?

  • Frankie

    Ham has morphed into prosciutto – brilliant!

  • Atlanta, Food and Love

    Yeah I am dumb, totally read over the "place prosciutto on the buffet part…" I am in a group on Friday mornings that takes turns making breakfast for one another. I made these last night and went ahead and made them into sandwiches, wrapped them in foil individually and put in them fridge. Then this morning I reheated them in a 300 degree oven as I got ready and brought them into the office..HUGE HIT! Thanks for the recipe!

  • chicky*bits

    How'd you know this is EXACTLY what I need for breakfast this morning? Thanks and keep up the great work! :)