In honor of read across America month, and our unified love for all things Seuss, I thought that the best way to indulge childhood memories AND celebrate St. Patrick’s Day was to create a Green Eggs and Ham (ahem, Corned Beef-ish Ham) dish. While this may seem like a surprising combination- I assure you that Brussels Sprouts and Eggs are a perfect combination – and an ideal way to use a bit of left-over St. Patty’s Day Dinner fixins.
I would not like them here or there.
I would not like them anywhere.
I do not like green eggs and ham.
I do not like them Sam I Am.
Green Eggs ‘n Ham
2-4 TBS apple cider vinegar
4 slices of corned beef, cooked (or can substitute 8 slices of bacon, cut 1/4 inch thick or prosciutto, slivered)
4 sheets of Phyllo dough
2 TBS unsalted butter, softened
2 cloves garlic, finely chopped
1 leak, washed well and cut up to dark green area
1/2 cup yellow onion, chopped
4 cups Brussels Sprouts, knobby ends removed
1/3 cup chicken broth (or water)
2/3 cup heavy cream
1/4 tsp salt
1/4 tsp pepper
1/4 cup grated Parmigiano- Reggiano
Parmigiano-Reggiano, shaved as garnish
Preheat oven to 350 degrees.
Slice cooked corned beef into strips and set aside to reheat later. If using bacon, cut crosswise. In a large skillet, on medium-heat, cook the bacon, until crispy brown (approximately 3-4 minutes on each side). Transfer the bacon onto a plate lined with paper towels to drain. If using prosciutto, slice into small strips and quickly cook in a pan (approximately 2-3 minutes) and set aside.
Using the slicing blade on a food processor, shred the Brussels Sprouts. Add 1 the butter, garlic, leak and onion and cook over medium heat until softened. Add Brussels Sprouts, broth, cream, 2 TBS of vinegar, salt and pepper. Cover the pan and cook stirring occasionally, until the Brussels Sprouts are tender between 5-7 minutes. Do not overcook as you will want to reheat this mixture just before serving.
Lightly butter or spray a 4 ramekins. Cut each piece of dough in four squares 4-inches wide. (Dough squares will form a fluted-edge.) Place one layer of the dough into the ramekin, bush with butter, pressing carefully so that the dough fits snugly in the ramekin. Sprinkle with grated Parmigiano-Reggiano cheese. Repeat with remaining three layers. Bake the shells empty for about 10 minutes. Remove the shells from the oven and set aside.
If you do not have an egg poaching pan, you will will need a large pot. Add 1 1/2-inches of water into a large pot and add 2 TBS of vinegar. Bring the water to a boil, and then reduce temperature. While waiting for the water to boil, crack open eggs, one at a time, into a small bowl. When water reaches a gentle simmer, pour each egg into a ladle. Gently transfer eggs into simmering water. The egg whites will coagulate instantly as the vinegar will change the pH level of the poaching water. Poach the eggs for 3-6 minutes spooning the simmering water over the eggs. While waiting for the eggs to cook, make sure the Brussels Sprouts and corned beef are reheated. When the egg whites become opaque and feel firm to the to the touch they are ready. Serve immediately. Éirinn go Brách!
I like green eggs and ham!
I do! I like them, Sam-I-am!
As a Foodily Ambassador; I’ve got a few new Sham-rockin’ recipes I’ve discovered that I wanted to share with you. Check out the menu I created at Foodily.com St. Patrick’s Day Menu
-Guinness and Stilton Pate
-Shallot And Guinness-dressed Spinach Salad With Beef And Blue-butter Croutons
-Soda Bread With Dark Chocolate And Candied Orange Peel
-Chocolate Guinness Cake
I hope you will join me in discovering Foodily.com! Fine print: It’s true, I am a compensated Foodily Brand Ambassador.