Saint Patrick’s day deserves more than celebrations with green beer, although that sounds perfectly fun. How about a rockin’ breakfast of Green Eggs and Ham. I’ve been trying to create this recipe for a few months. For whatever reason, it was important to me to create a green-eggs-and-ham-themed breakfast. The name was just too cute.
The ham is prosciutto and the green eggs are basil-infused egg whites.
The idea was to have a portabello mushroom as the vessel with a soufflé of green egg whites surrounding a soft yolk center. The first few attempts failed because the mushroom vessel wasn’t large enough or deep enough and the egg white filling just spilled over the sides. Later efforts resulted in egg yolks that were hard and powdery and the soufflé being a little flat.
But practice makes perfect. The addition of avocado to the egg whites provided structure and the yolks remained soft by being slightly recessed into the soufflé.
A tangy apple cider dressing finishes out the mix of flavors and textures.
Green Eggs and Ham with Spinach and Apple Cider Dressing
3 ounce package prosciutto
2 4 ½” portabello mushrooms, wiped clean with a dry paper towel, stems removed
1 ripe avocado
2 green onions, coarsely chopped
2 tablespoons basil pesto
2 tablespoons olive oil
salt and pepper
Spinach and Apple Cider Dressing Salad
4 cups baby spinach
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey
Preheat oven to 425ºF. Set oven to Convection Roast.
Crisp the prosciutto sheets in a dry skillet over medium heat, Set aside on a paper towel to cool.
Line the bottom of a half sheet baking tray with aluminum foil. Place the two mushroom caps on the foil. Carefully separate the yolks from the whites and place one whole yolk into the center of each mushroom cap.
Slice the avocado in half. Dice one half and drizzle with juice from the lemon and one tablespoon of olive oil. Set aside.
In a blender, combine the other half of the avocado, the two egg whites, basil pesto, green onions and one tablespoon of olive oil. Blend until smooth and creamy. Taste and season with salt as needed. Mixture should be thick, but smooth and creamy. Add more olive oil if mixture is too thick.
Spread the mixture in the wells of each mushroom leaving just a bit of egg yolk exposed. Sprinkle the top with salt and pepper. Place the tray on the top rack of the oven and bake for 8-10 minutes or until soufflé has risen and is firm to the touch.
Meanwhile, whisk together the olive oil, apple cider vinegar and honey. Set aside.
Place two cups of spinach on each plate. Drizzle with the Apple Cider Dressing. Place the warm mushroom caps in the center. Sprinkle the spinach with the diced avocado. Finish by breaking a large piece of the prosciutto and placing a corner into the yolk to create a flag. Crumble the remaining prosciutto over the salad.
Cheers to Dr. Seuss and Popeye for their inspiration. I hope you enjoy!
PHOTOS BY: Patricia Bainter