Greens, Eggs, and Ham

As promised, I adjusted the recipe for greens and eggs and am now happy with the results [1]. To make the dish, start with:

1 handful greens
1/4 onion
2 eggs
4 collops bacon or ham [2]
1 tsp mustard
1 tbsp water
salt and pepper (to taste)

Chop the bacon, onion, and greens. You want the pieces to be small but not tiny (remember – this is peasant food!).

Cook the bacon over medium heat until they start to brown. Add in the onion, and cook until it is slightly translucent. Now toss in the greens, and cover with a lid. Cook until the greens are bright green and slightly wilted.

In the meantime, mix the eggs, water, and mustard [3]. Once the greens are ready, mix the eggs in and let sit for about a minute [4]. Toss the mixture to cook evenly. Turn out onto a plate when done [5]. Add salt and pepper to taste [6]. Enjoy!

(BTW – this also can be adapted into an interesting omelette!)

John

[1] Happy enough that I’d eat this dish any time of the year.

[2] A collop is a slice of meat. And that is your weird word for the day! [a]

[3]The mustard acts to “brighten” the greens, even if it is a bit unusual in a scrambled eggs recipe.

[4] This allows the water to turn to steam, fluffing and cooking the eggs. And that is the secret of fluffy scrambled eggs!

[5] I.e., when cooked the way that you like them. Me, I like my scrambled eggs to be cooked through, but other folks like them a bit runny.  De gustibus non est disputandum!

[6] You probably won’t need much salt, thanks to the bacon. But pepper is always good. Tabasco (especially the smoked version) works well as an addition, too.

[a] Even if that is not all that weird…

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5 thoughts on “Greens, Eggs, and Ham

  1. They say that for the perfect scrambled eggs, you cook them slowly over low heat, much like a custard sets up, so will the eggs. I don’t normally like them that wet, but an extra minute or two makes them firm enough for me. Yummo!

    • That’s true. The secrets to good scrambled eggs are:
      1) Water, not milk (water steams, milk curdles)
      2) Medium-low heat (too cold and they get goopy, too hot and they get rubbery)
      3) Stir as little as possible (Too much stirring breaks up the curds)

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