Green Eggs & Ham Breakfast Sandwich with Spicy Mayo
I have very vivid memories of putting food coloring into my eggs on St. Patty’s day with my dad for a classic “green eggs and ham” experience. But now that I know artificial food coloring is disgusting, I always try to find ways to use the colors our world has to offer. Enter: herby soft-scrambled eggs. In this sandwich, herbs are quickly blanched to bring out their vibrant color and then added to eggs to create the creamiest soft-scrambled egg sandwich you’ve EVER HAD. My favorite ham is prosciutto, and we’re all adults here so I thought “let’s put it on this sandwich”. Hope you make this for St. Patty’s day this year. If you do, tag me. I want to see!
Green Eggs & Ham Sandwich with Spicy Mayo
Servings: 2 sandwiches
Level: Easy
Active Time: 15 minutes
Total Time: 20 minutes
Ingredients:
1 bunch parsley (about 2 cups), leaves and tender stems
1 bunch basil (about 2 cups), leaves and tender stems
12 large eggs
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
12 slices Prosciutto di Parma
1/2 cup grated Pecorino cheese
Extra virgin olive oil
1 clove garlic
4 rolls, I used potato buns
1 teaspoon Calabrian chili paste, optional
1/2 cup mayonnaise, optional
Steps:
Bring a small pot of water up to a boil over a medium high heat. Once boiling, add a handful of kosher salt and stir to dissolve. Add in the herbs, fully submerging them into the water, and cook for 15 seconds, remove the herbs and place them into a small ice bath. Once cooled, squeeze out any excess water and set aside.
In a food processor or blender, combine herbs and eggs and 4 tablespoons of water. Blend on a high speed until smooth, about 1-2 minutes. Season with salt and pepper.
Melt butter in a medium saucepan over a medium heat. Once melted, reduce the heat to medium-low and add the eggs. Cook, stirring continuously with a rubber spatula or wooden spoon to break up the curds, until the eggs are custardy and cooked through, about 7-8 minutes. Set aside.
In a large skillet over a medium heat, add the prosciutto and cook 1-2 minutes per side, until crispy. In the same skillet you cooked the prosciutto in, add 2-3 tablespoons olive oil. Once shimmering, add the buns, cut-side down, and cook until golden brown, 2-3 minutes. Remove from the heat and rub with garlic. Season with salt.
Stir together mayonnaise and Calabrian chili paste in a small bowl and set aside.
BUILD THE SANDWICH: Spread the spicy mayo onto both sides of the buns, top with eggs, 2-3 slices of crispy prosciutto, and pecorino cheese. Serve immediately and enjoy!
Cook’s Note: if you feel like the eggs are cooking too fast, remove them from the heat to cool, continue to stir, and then place back onto the heat to finish cooking.
