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https://gungrove.com/4pzpzodgn I used part of a ham steak but you can use deli ham chopped up or Canadian Bacon chopped.
Diazepam Buy Now Melt the butter in saucepan and then stir in the flour for a couple of minutes.
https://therepairstore.ca/019ekzuie Add cream and then stir until it starts to thicken then add in the basil and the Parmesan cheese.
https://www.chat-quiberon.com/2024/01/18/9qzvihihc8 I browned the ham a little in a hot skillet then chopped into small pieces.
https://fireheartmusic.com/ykwu6sqh Spoon a thin layer of the Parmesan sauce (the green part of green eggs and ham) over the ham.
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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.
https://gungrove.com/lz1wlchh **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.
https://manabernardes.com/2024/dqy9s90 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.