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Ham it Up with Green Eggs and Ham

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Green Eggs and Ham Mini Tartlets
Ham Sandwich with Greens and Eggs

(Family Features) - "Do you like green eggs and ham?" To answer the enduring question and celebrate the 50th anniversary of Dr. Seuss's classic Green Eggs and Ham, The National Pork Board has teamed up with celebrity chefs Michael Symon and Melissa d'Arabian to bring the story to life with tasty new recipes inspired by the book.

If you're looking for recipes that your family will want to eat on a boat, in the rain or on a train, check out these new hammy creations:

Ham Sandwich with Greens and Eggs, courtesy of Michael Symon: Wake up to a warm breakfast sandwich that combines crisped Black Forest Ham with a fried egg, melted cheese, pesto and greens.

Ham and Green Egg Mini Tartlets, courtesy of Melissa d'Arabian: These surprisingly easy-to-make ham and egg spinach tartlets, with bread instead of pie crust, can be made ahead of time for an on-the-go meal.

Ham is a versatile option for breakfast, lunch or dinner since it pairs well with many flavors. From bone-in to boneless, from fully-cooked to fresh, whipping up deliciously good, healthful meals with ham is a snap.

For more information, including Green Eggs and Ham recipes from Mitzi Dulan, RD, CSSD and top food blogger, Jaden Hair (ham sushi anyone?), visit www.TheOtherWhiteMeat.com. You can also follow The National Pork Board on Facebook at facebook.com/TheOtherWhiteMeat and @allaboutpork on Twitter.

Green Eggs and Ham Mini Tartlets

Ingredients
  • 1/3 cup finely chopped fully-cooked ham
  • 4 1/2-inch-thick slices soft white sandwich bread, crusts removed
  • 2 tablespoons butter, softened
  • 1/2 cup frozen chopped spinach, thawed and squeezed dry
  • 2 ounces reduced-fat cream cheese, softened
  • 3 tablespoons grated fresh Parmesan cheese
  • 1 teaspoon 2% milk
  • 1/2 teaspoon garlic powder
  • 4 medium eggs
  • Freshly ground black pepper

Preparation
    1. Preheat oven to 375°F. Press white bread with palm of hand until flat and doughy, and butter both sides. Gently place in 2 1/2-inch muffin cups or 4-ounce ramekins, pressing to form 4 individual tartlet crusts.
    2. Mix spinach, cream cheese, Parmesan cheese, milk, and garlic powder in small bowl; set aside.
    3. To assemble tarts: divide ham among the 4 bread cups in muffin cups. Crack 1 egg into each tartlet crust, season with pepper, and top with a generous spoonful of spinach mixture. Bake in oven for 12 to 14 minutes or until egg whites are firm, but yolks are still moist. Cool slightly. If using muffin cups, remove from cups to serve.

Preparation Time
30 minutes

Cook Time
12 to 14 minutes

Serves
Yield 4 servings

Notes, Tips & Suggestions
Recipe courtesy of Melissa d'Arabian

Ham Sandwich with Greens and Eggs

Ingredients
  • 2 thin slices fully-cooked Black Forest ham
  • 2 slices of paper-thin red onion
  • 1 teaspoon olive oil
  • 2 eggs
  • 1 or 2 thin slices fresh mozzarella (about 1 1/2 ounces total)
  • 2 1/2-inch-thick slices sourdough or whole wheat bread (about 4 to 5 inches in diameter)
  • 1/3 cup mixed baby salad greens
  • 2 tablespoons basil pesto

Preparation
    1. Soak onion in a small bowl of ice water for 2 minutes.
    2. While onion is soaking, cook ham in a large nonstick skillet or sauté pan over medium-low heat about 6 minutes or until edges begin to curl and become crispy. Transfer ham to a plate.
    3. In the same skillet or pan, heat oil over medium heat. Break eggs into skillet. Slightly break yolks with the tip of a sharp knife. Cover and cook about 3 minutes or just until whites are set and yolks are cooked, turning over halfway during cooking. Transfer eggs with ham on plate; cover to keep warm.
    4. Meanwhile, drain onions and layer ham, mozzarella and onion slices on 1 slice of bread. Top with second slice of bread. Press down on sandwich with palm of your hand. Place in skillet and cook, covered, for 30 to 60 seconds on each side or until toasted.
    5. Transfer sandwich to cutting board, and open sandwich. Layer greens and eggs on top; spread with pesto. Close sandwich and cut in half to serve.

Preparation Time
25 minutes

Calories: 690g     Total Fat: 38g
Cholesterol: 480mg     Protein: 41g
Carbohydrates: 48g     Sodium: 1520mg

Serves
1

Notes, Tips & Suggestions
Recipe courtesy of Michael Symon

SOURCE: The National Pork Board



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