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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