Greens, Eggs and Ham

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The shift from summer to fall is one of the most beautiful times to be outside, but it can also be a tricky time if you’re cooking in the Pacific Northwest. Here’s what the weather looks like on any given day: It’s sunny! It’s hot! It’s not hot! It’s overcast! Light showers! Thunder! Lightning! Sun’s back!

What do you cook when you can’t match the mood to the warmth of summer or the cool call of autumn?

The long answer is something that walks the line between “light and refreshing” and “warms your stomach as well as your heart.” The short answer is this Dr. Seuss inspired recipe!

The flavors of crunchy, pan-seared Brussels sprouts and asparagus pair perfectly with the rich, earthy mushrooms. The ham adds notes of meat and salt, while the poached eggs provides body and creaminess to the dish. Served with a slice of fresh bread to sop up all the leftover goodness? Perfection.

To top it all off, this recipe actually rates reasonably high on the healthiness scale too. It’s the perfect between-season brunch!

Greens, Eggs and Ham

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Ingredients

  • Olive oil
  • 1/3 cup onion, diced
  • 2 cloves of garlic, diced
  • 1/2 cup of ham, diced
  • 4 mushrooms, sliced
  • 4 spears of asparagus, cut into 1/2 inch strips
  • 1 cup of Brussels sprouts, halved
  • Vinegar
  • 4 eggs

Instructions

  1. Add enough olive oil to a skill to coat the bottom and heat to medium. Add the onion and garlic and saute until just translucent, about 4 minutes. Add the ham and continue to cook for another 4-5 minutes or until the ham softens.
  2. Add mushrooms, asparagus and Brussels sprouts to the skill and cover. Continue to cook the mixture for 8-10 minutes, stirring occasionally to prevent anything from getting too crispy.
  3. While the greens and ham are cooking, fill a pot with water, add a dash of vinegar and bring to a boil. Poach the 4 eggs and remove to a paper towel to dry.
  4. Plate the greens and ham and top with two eggs. Serve with a piece of bread to sop up all the leftover goodness.
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