Green Eggs and Ham

Green eggs and ham is a fun recipe, but more importantly, it’s a delicious one. The jalapeno oil is bright and fresh, as is the avocado salsa. It all comes together pretty quickly, even with making the oil and salsa. Using quail yolks is very “Top Chef-y,” but I’m glad that separating regular chicken eggs works just as well (what would you do with quail egg whites and chicken egg yolks?). Whisking the spinach with the egg whites was fun, although next time I might blend them for a greener color.

I was a little skeptical of this recipe starting out, but once on the plate, it looked beautiful and the flavors and textures all came together. It was hot and salty, crispy and moist, flecked with vivid green and dotted with bright yellow yolks. Next time, I’ll tweak the recipe a little more to our personal tastes. Some bites of the meal were too spicy for us, so in the future, I’ll scale the amount of jalapeños used to the amount of heat we want. I’ll also find a type of ham that’s less salty than country ham—while it was good, its saltiness was a bit overwhelming.

If you want something fun and almost flamboyant for breakfast, this is it. There are several yummy things going on in these green eggs and ham, from the gorgeous parsley jalapeno oil, to the buttery avocado salsa and the spinach-y eggs. Our spinach is growing rampant, so the timing of this was perfect. The recipe only requires a teeny bit more effort than other similar egg dishes, but it’s well worth it. I loved it on a gluten-free English muffin. I’m attracted to interesting and unique recipes, and this one was a pleasure.