| Green Eggs & Ham!! |
| created @ 2007-02-23 12:38:38 |
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Leave it to Rachel Ray to publish an actual recipe for Green Eggs and Ham!! LOL....
I noticed that it calls for cilantro leaves which may not suit the taste of anyone who isn't from the South; however, I think it will still have the greenish coloring from the avocados alone. :)
Found in Nov 2006's issue of Everyday with Rachel Ray magazine:
GREEN EGGS & HAM
8 SERVINGS
PREP TIME - 15 mins
COOK TIME - 1 hr 20 mins
(Adapted from the Green Eggs and Ham Cookbook, $17, Random House)
1 fully cooked bone-in smoked home (6-8 pounds)
3/4 cup mint or apple jelly
3 medium tomatillos, finely chopped
3/4 cup cilantro leaves, finely chopped
3 ripe avocados, halved and pitted
Juice of 2 limes
1 teaspoon salt
4 tablespoons unsalted butter
8 large eggs
1. Preheat the oven to 350 degrees. Place the ham in a roasting pan with 1 cup water and bake until heated through, about 1 hour. Let the ham cool slightly, about 10 mins.
2. Meanwhile, in a small saucepan, melt the jelly over low heat. Remove from heat and stir in the tomatillos. Brush the ham (except for the cut side) with the jelly-tomatillo glaze, then gently pat the cilantro onto the glaze.
3. Scoop the avocado flesh into a bowl. Add lime juice and salt and mash with a fork.
4. Melt 2 tablspoons butter in a large skillet over medium heat. When the butter stops foaming, crack 4 eggs into the pan, cover and cook until the yolks are slighty firm (like you would do if you were to fry some eggs). Transfer the eggs to a serving platter and repeat with the remaining 2 tablespoons butter and 4 eggs.
5. Scoop the guacamole onto each egg yolk. Slice the ham and serve with the eggs; serve the leftover guacamole on the side.
:D |
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