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Sep 18, 2006 07:51 PM

Green Eggs and Ham

I was watching Iron Chef last night, and I have a sudden urge to make things out of eggs. In particular, the green eggs and ham, described as scrambled eggs cooked with pesto.

I have been working my way through a giant tub of pesto, made from the forest of basil my Mom grew for me. Sounds perfect. Would you scramble the eggs, and then top with pesto, or would you stir pesto in the eggs before the hit the pan?

I wish I had recipes for most of the stuff they did w/ eggs last night. Josh DeChellis breaded and deep fried an egg yolk, and served it over caviar w/ grated green apple and fresh wasabi. Wow.

Bonus Question: I made chicken parm last night. Oven fried the cutletts which I had pounded, marinated, floured, egged, breadcrumb/parmed, and baked at 375. The breading came off. Any idea what I might have done wrong? I'm not a breader normally. TIA

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  1. I have read to put the breaded meat/chick in the refrigerator for at least 30 mins before cooking.

    1. There is a show on FN up here in Canada where a chef made
      "Green eggs and ham."
      It was an appetizer which consisted of prosciutto (Ham), an oval slice of honeydew with a half ball of cantaloupe placed in the middle (Green eggs). It's obviously a take on the tired old prosciutto and melon. It looked great.


      1. So I added a heaping Tbs. of pesto to 4 eggs + 4 whites (+salt/pepper/hotsauce/dash of milk) and scrambled. Served w/ Whole Foods deli ham that I had crisped in a non-stick pan and then left in a warm oven to dry further crisp. Sprinkled w/ goat cheese. It was good. Eggs took on a bit of a grey/green hue, but it was not an unpleasant color. However, if (when) I do it again, I will carefully stir in the pesto rather than whisk it in.