I do like green eggs and ham said Sam
- Carbohydrate 188.6988125 g
- Cholesterol 484.19875 mg
- Fat 66.55175 g
- Fiber 20.5763745456934 g
- Protein 141.6069625 g
- Saturated Fat 23.742745 g
- Serving Size 1 1 Serving (1087g)
- Sodium 8612.24125 mg
- Sugar 168.122437954307 g
- Trans Fat 4.76799625 g
- Calories 1945 calories
Step-by-step
- Heat a small sauce pan. Add olive oil and the onion. Cook until slightly softened. Add the beans and heat through. Keep warm and set aside.
- Heat a small nonstick skillet, add ham. Brown on both sides, cover and set aside. Keep warm.
- Heat a large nonstick skillet over medium heat. Drizzle olive oil over pan and cook eggs to desired doneness. Season with salt and pepper after turning. Place a large handful of cheese on top of each egg. Cover loosely until melted.
- Warm tortillas and green salsa in microwave.
- Place a warm tortilla on each plate, top with a generous serving spoon of warm beans, then ham. Place an egg on each, sprinkle with chopped parsley. Serve hot.
- Finish off this killer by placing green salsa ("green eggs") and sour cream on the table to add as desired.
Hardware Requirements and Pan Selection
Achieving distinct textures across tortillas, beans, ham, and eggs demands multiple vessels rather than a single crowded skillet. A nonstick skillet measuring at least ten inches across provides the necessary thermal transfer surface to brown the ham steaks evenly without sticking, while a separate heavy-bottomed saucepan handles the black beans gently at a low simmer. When layering elements like melted cheddar cheese over fried eggs, covering the skillet for precisely thirty seconds traps ambient heat to melt dairy fats uniformly without overcooking yolks past a soft, flowing consistency. Cooks lacking multiple burners can achieve the same result sequentially by holding the warmed beans and browned ham in a low 200 degree Fahrenheit oven inside a covered baking dish while finishing the eggs on the stovetop.
Balancing Soft and Crisp Elements
Contrasting textures define successful savory plates, requiring careful attention to moisture management throughout assembly. Heating flour tortillas until they are pliable rather than crisp ensures they fold neatly beneath heavy fillings without cracking, while draining canned black beans thoroughly removes excess surface liquid that would otherwise turn the base soggy. Cooking the finely chopped red onions until translucent but not browned preserves a mild, sharp bite that cuts through the rich combination of melted cheddar, sour cream, and acidic green salsa verde poured over the top.
