"THIS IS REALLY GOOD!" Says Brian Theis, about his own new Saint Pat's breakfast recipe. Glad you like it, Brian! Well, the luck of the Irish will be with you all day if you cook up this spicy ham scramble full of veggies (greens). It might be the pot of gold waiting at the end of your recipe rainbow! 🍳 🐷 ☘️ 🌈
Saint Patrick’s Day Green Eggs and Ham
Makes 8 servings
Faith and begorrah! Here’s my yummy veggie & hammy scramble with four GREENS, representing the four leaves of a lucky shamrock. Fresh spinach, scallions, dill pickle, and a little minced jalapeño will start your Saint Pats morning off with a kick! I use a cast iron skillet for this recipe which will cook the eggs more quickly than a non-stick or metal pan. Comes together fast!
8 large, extra-large, or jumbo! eggs
3 tablespoons milk
2 tablespoons butter
14 ounces (3 cups) 1/2-inch cubed uncured ham steak
1/3 cup good quality grated (not shredded) Parmesan cheese
1/4 cup minced kosher dill pickles
1 tablespoon minced pickled jalapeño
1 cup thinly sliced scallions, green and white parts
1 cup baby spinach leaves, packed
In a medium bowl, whisk together eggs and milk.
In a large (preferably cast iron) skillet over medium (not high!) heat, melt butter. Add ham, cook for about 6 minutes till meat is well warmed through.
To skillet, add egg mixture. Curds should immediately begin to form. Quickly add Parmesan, pickle, and jalapeño. Add ham, scallion, spinach leaves. Cook another minute or two till incorporated and spinach is slightly wilted. Serve hot!
