We've all read that iconic Dr. Seuss book, Green Eggs and Ham. As a kid, green eggs and ham together was about as mystical as the book itself. Now, the dish is taking the food world by storm, and foodies like me are doing crazy, innovative things with it.
Instead of serving dyed green eggs with a sad piece of ham, I decided to look at this fictional food in a whole new light and serve it as a fancy hash. Made with Brussels sprouts, pork belly and naturally green scrambled eggs, this dish is a perfect fit for a St. Patrick's Day breakfast or any day of the year when you feel like channeling Dr. Seuss.
Green eggs, pork belly and Brussels sprouts breakfast hash recipe
Serves about 4
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 pounds Brussels sprouts, shredded or chopped
1 pound pork belly, cooked, trimmed and chopped
2 cups kale
2-3 tablespoons water
Ice for an ice bath
Salt and pepper, to taste
Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook until fragrant and caramelized, about 8-10 minutes. Add the Brussels sprouts and sauté until tender, about 5 minutes. Add salt and pepper to taste. Remove from heat and stir in chopped pork belly.
Meanwhile, bring a large pot of water to a boil. Add the kale and boil until soft, about 8 minutes. Rinse in a colander and set over an ice bath. Add the kale with 3-4 tablespoons of water into a blender and blend until pureed.
Heat a skillet over medium heat. Spray with nonstick cooking spray. Crack eggs into a bowl and beat. Pour into the skillet and scramble with a spatula until fluffy, about 4-6 minutes. Mix about 1/4-1/3 cup of kale puree into the scrambled eggs to make them green.
Separate the hash into 4 bowls. Top each bowl with eggs. Garnish with fresh cracked pepper.
If kale scrambled eggs aren't your thing, this dish is just as tasty topped with fried eggs, too.