July 21

Green Eggs, Hold the Ham

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• Green Huevos Rancheros [View Recipe]

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  Ingredients

  • 2 6-inch tortillas
  • 3 tablespoons oil
  • 4 large eggs
  • salt
  • [object Object]
  • 2 tablespoons cheese (grated)
  • cilantro

  Instructions

  We start by pre-heating the oven to 300 degrees.

  In a large pan we heat the oil. We get ready a paper-towel lined dinner plate.

  When the oil is hot enough to sizzle a tortilla edge, we quick-fry a tortilla. One at a time, for about 3 seconds a side, we soften the tortillas. We drain them on the paper towels and then wrap in aluminum foil and keep warm in the oven.

  We pour about ½ tablespoon of the oil in the frying pan into a non-stick pan and heat over medium-low heat. When hot, we crack the eggs on the side of a bowl and gently open the eggs in the non-stick pan. We cook, covered with a loose draping of aluminum foil, for a few minutes. When the eggs are cooked to the desired doneness, we top with a little kosher salt.

  We remove the tortillas from the oven. We place one on each plate and then top with two sunny-side-up eggs. We spoon on the <a year="2002" month="07" day="21" label="green_salsa">green salsa</a>, leaving the yolks of the eggs exposed. We top with a bit more salt, and some cilantro and cheese.

• Tomatillo Salsa [View Recipe]

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  Ingredients

  • 10 small tomatillos
  • salt
  • 1/4 large onion
  • 1 clove garlic
  • 1/2 large jalapeno
  • 1 tablespoon cilantro (cleaned)
  • 1/2 medium lime

  Instructions

  We start off by preparing the tomatillos. We pull off the husks and rinse the sticky residue off the green flesh. We put them in a pot and cover with cold water. We bring the water to a boil, add a little salt, and boil for 5-10 minutes until tender when pierced with a knife. We use a slotted spoon to remove the tomatillos as they are done and put them in a medium bowl.

  Meanwhile, we chop the onion coarsely yielding 1/2 cup. We mince the garlic with a little salt and mince the 1/2 of a jalapeno.

  In our food processor, we combine the cooked tomatillos, onion, garlic, a little more salt, and the cilantro leaves. We puree until almost smooth, leaving it a bit chunky for texture. We pour into a bowl.

  When we are ready to eat, we squeeze the 1/2 of lime into the green salsa, stir, and serve.

• Roasted potatoes