I am Sam. Sam I am. Do you like Green Eggs and Ham? So these eggs aren’t really green. But they are poached to perfection and smothered in a green tomatillo sauce that is infused with roasted anchos, jalapeños and garlic. Hunkered down at the dock on Mothers Day, I had time on my hands to create this Dr. Seuss inspired Mexican Brunch for my skipper and me. Cooking in my galley is the only Mothers Day gift I need.

And for all you guys out there? You might want to practice this one. It makes a great breakfast to impress any overnight lady you may have on board! It’s the perfect spicy antidote to all the fun you had the night before…in a house with a mouse, on a train in the rain, in a box with a fox…

Green Eggs and Ham

10 cloves garlic
5-6 tomatillos
2 jalapeños
1 poblano
Olive oil
2 teaspoons sea salt
1 1/2 teaspoons sugar
1 teaspoon cumin seed
4 poached eggs
(in 6 cups water with a teaspoon of distilled vinegar)
Cilantro
Scallions
Lime wedges
Two slices of Ham

Heat your galley oven to 400º if you can get it that hot.

Prepare your vegetables. Slice and seed the peppers. Take the “paper” casing off the tomatillos and give them a quick run under water to wash off the stickiness that they have. Dry them well. Peel the garlic; Since the garlic will be roasted, I typically use a whole head of garlic. All that pungent garlic “bite” will mellow when roasted.

Throw all the vegetables onto a baking sheet and place in your preheated oven. If your oven has a broiler, light it and crack the oven door open to the first notch. (I believe all galley ovens that have broilers have notches in the door hinge to keep the door cracked open. The broiler needs to breathe.) Roast them for about 3 to 5 minutes then rearrange your vegetables so they all get their turn of direct flame. They should end up looking like the above photo when you pull them out.

Roughly chop the vegetables. The Ulu works great for this.

Since my oven was still hot and I happened to have some leftover ham, I sliced up two big pieces and placed them in the oven to heat up while I prepared the rest of the brunch.

Then get out your hand cranked food processor. I used the mandolin attachment last week for French Onion Soup. Today I’m going to use the cranked chopper. As you can see by the duct-taped bowl, I use it a lot. Busted it up one day, but it seems to be holding together well with duct tape, every sailor’s friend, Blend this all together with the salt, sugar and cumin.

Heat the sauce on low for about 10 minutes while all those wonderful flavors blend together. Add a little water if need be and adjust to seasonings to your liking.

Now poach the eggs. Set a 4 quart sauce pan filled with water and a teaspoon of vinegar on your burner to a slow boil. Crack the eggs, one at a time into a half cup measuring cup. Once your water has started boiling sink the cup into the water and let the little egg gently slide out. I usually do two at a time. Simmer for 2 minutes and 15 seconds each.

All that’s left now is the assembly. Place a slice of warm ham on a plate. Top with the tomatillo sauce, then gently lay the two poached eggs on top. Grate some salt and pepper on the eggs and sprinkle with chopped cilantro and scallions. Garnish with avocados and a little squeeze of lime…and I’ll bet you’d eat these on a boat. I’ll bet you’ll eat these with a goat…

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Green Eggs and Ham

Eggs poached to perfection and smothered in a green tomatillo sauce that is infused with roasted anchos, jalapeños and garlic. 

Ingredients

• 10 Garlic clove
• 5-6 Tomatillos
• 2 Jalapeño peppers
• 1 Poblano
• EVOO
• 2 tsp Sea salt
• 1 1/2 tsp Sugar
• 1 tsp Cumin seed
• 4 Poached eggs
• 6 cups Water (with a teaspoon of distilled vinegar)
• Chopped fresh cilantro
• Scallions
• Lime wedges
• 2 Slice ham

Instructions

• Heat your galley oven to 400º if you can get it that hot.
• Prepare your vegetables. Slice and seed the peppers. Take the "paper" casing off the tomatillos and give them a quick run under water to wash off the stickiness that they have. Dry them well. Peel the garlic; Since the garlic will be roasted, I typically use a whole head of garlic. All that pungent garlic "bite" will mellow when roasted.
• Throw all the vegetables onto a baking sheet and place in your preheated oven. If your oven has a broiler, light it and crack the oven door open to the first notch. Roast them for about 3 to 5 minutes then rearrange your vegetables so they all get their turn of direct flame. 
• Roughly chop the vegetables.
• Heat up two slices of ham in the oven.
• In a food processor (hand-cranked or electric) Blend the vegetables together with the salt, sugar and cumin.
• Place the vegetables in a sauce pan and heat on low for about 10 minutes. Add a little water if need be and adjust to seasonings to your liking.
• Poach the eggs. Set a 4 quart sauce pan filled with water and a teaspoon of vinegar on your burner to a slow boil. Crack the eggs, one at a time into a half cup measuring cup. Once your water has started boiling sink the cup into the water and let the little egg gently slide out. I usually do two at a time. Simmer for 2 minutes and 15 seconds each.
• All that's left now is the assembly. Place a slice of warm ham on a plate. Top with the tomatillo sauce, then gently lay the two poached eggs on top. Grate some salt and pepper on the eggs and sprinkle with chopped cilantro and scallions. Garnish with avocados and a little squeeze of lime.

Notes