Try them! Try them! (I say)
A couple of months ago I had dinner at the Salty Sow in Austin. On their menu they have several things that are “jarred” (served in jelly jars). There was a chicken liver mousse, a fresh salmon rillette and green eggs and ham. I never saw what the green eggs and ham looked like but this is my take on Dr. Seuss’s green eggs and ham.
So……. i’m thinking ……..
Do you like
green eggs and ham!
I do not like them,
I do not like green eggs and ham.
You do not like them.
So you say.
Try them! Try them
And you may.
Try them and you may, I say.
If you will let me be,
I will try them.
You will see.
I like green eggs and ham!
I do! I like them, Sam-I-am!
I would eat them in a boat.
And I would eat them with a goat
I will eat them in the rain.
And in the dark. And on a train.
And in a car. And in a tree.
They are so good, so good, you see!
So I will eat them in a box.
And I will eat them with a fox.
And I will eat them in a house.
And I will eat them with a mouse.
And I will eat them here and there.
Say! I will eat them ANYWHERE!
I do so like
green eggs and ham!
–from Dr. Seuss’s Green Eggs and Ham
So, I hope you will try my version of green eggs and ham and then say ” I do so like green eggs and ham”. Thank you! Thank You!
I used part of a ham steak but you can use deli ham chopped up or Canadian Bacon chopped.
Melt the butter in saucepan and then stir in the flour for a couple of minutes.
Add cream and then stir until it starts to thicken then add in the basil and the Parmesan cheese.
I browned the ham a little in a hot skillet then chopped into small pieces.
Put about 1/2-3/4″ of warm grits into your jar/bowl/cup. Maybe 1/3-1/2 cup or however much you think your vessel will handle.
Top with some of your chopped up ham.
Spoon a thin layer of the Parmesan sauce (the green part of green eggs and ham) over the ham.
Crack the egg in the center of the jar and drizzle a little more of the sauce around the yolk of the egg.
AND THE WINNER OF MY FIRST GIVEAWAY IS —— Donna. And I know where you live. I will bring it to you this week. Turns out Donna lives right here in The Woodlands. Thanks everyone else for leaving a comment. Hope to do this again.
Green Eggs and Ham
1/2 c. quick grits
1/2 stick butter
1/4 tsp. garlic powder
2 c. water or milk
1/2 tsp. salt
1/2 c. cheddar cheese
Canadian Bacon or cubed ham (or bacon)
Parmesan Basil Sauce
4-6 Eggs, room temperature
one jar per person
Bring the 2 c. water or milk to a boil and add salt. Gradually stir in the grits. Reduce heat and cook for 8-10 minutes until thickened. Remove from heat; add the cheese, garlic powder and butter. Stir until melted. Set aside.
Make the Parmesan Basil Sauce (see recipe below).
Brown the ham in a hot skillet for a few minutes then chop.
Put some of the warm grits (about 1/3-1/2 cup in the bottom of each buttered jelly jar. Remember you want to leave room for the ham, egg and sauce. Top with some chopped Candanian bacon or chopped ham. Pour some of the Parmesan Basil Sauce over the ham.
Crack one egg into each jar and top with a little more of the Parmesan Basil Sauce around the outside of the egg. Bake in 350° oven for about 10-15 minutes or until the egg is done to your liking. (Mine took almost 20 minutes but I started at 325° then finally raised it to 350°). You want the whites done and the yolks still runny. Garnish with some fresh basil leaves if you have them.
Yield: 6-8 servings
Parmesan Basil Sauce:
1 Tbsp. butter
1 Tbsp. flour
1 c. heavy cream
2 Tbsp. fresh basil, chopped**
1/3 c. parmesan cheese, grated
salt and pepper to taste
Melt the butter in a saucepan. Stir in the flour for 2-3 minutes then add the cream, basil and parmesan cheese. Stir until cream and smooth and add salt and pepper to taste.
If you want a really green sauce put this in a blender and give it a few whirls.
*Note: You can use any leftover grits, cheese grits or just plain old cooked grits. You can make the grits the day before and when you are ready to assemble the jars, rewarm your grits in the microwave.
**Note: I had some basil cubes that I had in the freezer. When I have a lot of basil growing in the herb garden and I can’t possibly use it all, I put it in the food processor with a little oil and puree. I then put it in ice cube trays and freeze and then put the cubes into a freezer bag so when I need a little basil I have it right in the freezer. This is what I used in my Parmesan Basil Sauce. You can do this or simply cut up some basil into the sauce.
You could make these in any container. Use a coffee cup/mug, glass custard dish, or even a bowl. But I love my jelly jars in small sizes. I use them for desserts, cakes and now this breakfast dish.
I’ve also decided that maybe the reason my eggs take so long to cook is that they are cold right out of the refrigerator. Next time I make any kind of baked egg dish I’m having the eggs sit out for a while to warm up.