RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1866
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| Recipe Name: |
Green Eggs and Ham |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-06-06
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
3.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.95
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat a broiler or a lightly oiled stovetop grill pan.
Meanwhile, bring the water to a boil in a medium saucepan. Salt the water, add the vinegar, and then lower the heat so the water barely bubbles. One at a time, break the eggs into a custard cup or small bowl, and then pour into the water. With a slotted spoon, gently lift and shape the whites around the egg yolks until glazed but still liquid, about 2 ½ minutes longer.
While the eggs poach, toast the bread slices on both sides. Put a slice of toast on each of 2 plates. Immediately top with the prosciutto so that it softens from the heat of the toast, making a small pouch to set the egg into.
Lift the poached eggs out of the water with a slotted spoon, letting excess water drip off, and then place an egg on each toast. Garnish with slices of tomato. Drizzle each toast with 2 teaspoons chive oil, and then grind a little black pepper over each. Serve immediately. |
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Chive Oil
(Add to shopping list) :
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Directions:
Bring a large saucepan of water to a boil. Add the chives and push under the boiling water. Blanch for 5 seconds. Drain and immediately plunge into a bowl of ice water. Drain well and squeeze out excess liquid. Place in a blender and puree with the olive oil.
Strain through a fine-mesh strainer and then again through several layers of cheesecloth. Cover and refrigerate. Use within 1 week. |
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| Nutrition per Serving: |
| Calories: |
195 |
Total Carbs: |
20.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
218.3 |
Fat: |
8.6 |
Protein: |
12.33 |
| Fiber: |
3.33 |
Sodium: |
371.67 |
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