Green Eggs & Ham
So unbelievably delicious! I've adapted this from a dish I had at Baker Street Cafe in Ottawa, ON. I would encourage you to try different combinations of cheese. The ones that I've included are just what I use... I would like to try Asiago with this dish at some point.
So unbelievably delicious! I've adapted this from a dish I had at Baker Street Cafe in Ottawa, ON. I would encourage you to try different combinations of cheese. The ones that I've included are just what I use... I would like to try Asiago with this dish at some point.
- Carbohydrate 8.94901249959018 g
- Cholesterol 95.9474999993956 mg
- Fat 67.9050937498992 g
- Fiber 1.47600005865097 g
- Protein 19.0254249988451 g
- Saturated Fat 24.768341874999 g
- Serving Size 1 1 Serving (278g)
- Sodium 818.413124970841 mg
- Sugar 7.47301244093921 g
- Trans Fat 6.04910312489741 g
- Calories 720 calories
Step-by-step
- Cook ham in a pan to taste
- Mix Egg, Plum Tomatoes, Pesto and cheese in a bowl
- Poor Egg mixture into pan and cook on Low-To-Medium heat and stir often to keep soft.
- Add salt and pepper to taste.
Ingredient quantities and basic steps reveal nothing about the moisture management required when combining watery vegetables with dairy-heavy proteins. Diced plum tomatoes release significant liquid upon heating, which can quickly dilute beaten eggs and create an unwanted watery pool in the skillet rather than a cohesive curd. Controlling this excess moisture requires draining the diced tomatoes on a paper towel for ten minutes before incorporating them into the raw egg and pesto mixture.
Maintaining low-to-medium heat on a heavy-bottomed pan ensures the dairy solids from the parmesan, cottage cheese, and Swiss cheese melt evenly without separating or scorching before the eggs set. Stirring continuously with a rubber spatula creates small, tender curds that trap the aromatic basil and garlic oils from the pesto throughout the entire mass. Because cured ham contributes a high baseline of sodium, tasting the mixture only after the meat and eggs have fully coagulated prevents over-seasoning.
Swapping the Swiss cheese for aged Asiago alters the melting profile due to lower moisture content in the cheese, requiring a slightly lower pan temperature to achieve the same creamy integration.
