Nothing green about this ham and egg dinner except for the salad. It’s a nice and easy change up for a quick weeknight meal.
Ham And Eggs With Greens
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 (7-ounce) boneless ham steaks, halved and patted dry
8 large eggs
1 red bell pepper, thinly sliced
8 cups mixed greens
1 tablespoon chopped fresh chives
1 baguette, halved, split and toasted
1. Whisk the vinegar, mustard and a pinch each of salt and pepper in a large bowl. Gradually whisk in 1 tablespoon olive oil until smooth.
2. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the ham and cook until browned, 3 minutes per side. Remove steaks to serving plates.
3. Reduce the heat to medium low. Working in batches, crack the eggs into the skillet and cook, without flipping, until the whites are set but the yolks are still runny, 4 to 5 minutes. Season with salt and pepper. Divide among the plates.
4. Add the bell pepper, mesclun greens and chives to the bowl with the vinaigrette and toss to coat. Season with salt and pepper. Add the salad to the plates. Serve with the baguette.
Recipe from Food Network
The song title. That little earworm riff. The way the singer’s voice catches on the words.