Sunday mornings at our house are sometimes lazy and sometimes frantic. Whether we are in town and slowly preparing for a late morning soccer tourney or at the lake trying to not be the last ones through the doors for church in town, we always try to fit a breakfast in with all the kids. It’s one of the few days we can do so, between our jobs and their school. Today we tried something a little different. I pulled a fast one and gave them a little extra flavor and even a little extra green goodness in their breakfast, I served them Green Eggs and Ham.
Did you happen to grab one of Scott’s pierogi that he put together last week here on Platter talk and on our live television appearance on Good Day Wisconsin? You may have noticed that in our post, Scott opted to serve us some wonderful ham with the pierogi. It was a match made in hog-heaven and it also afforded us some leftover ham.
Fast forward just a couple of days. It is indeed one of those lazier Sunday mornings, in the wake of an unusually busy week. Work, a spring concert for our 9 year old twins, an early morning television shoot, the launch of our new Rodan + Fields Dermatologists business, and a surprise 50th birthday party of a great friend who lives in one of Wisconsin’s most historic homes. After all that, it was silently agreed upon that this Sunday morning would indeed by a lazy one and unbeknownst to us, a delicious one as well.
We took some of that tasty ham that was leftover from the pierogi dinner, some of the chives that were leftover from some of the foods at our big business launch, and we added it all to some eggs that are perpetually present in our kitchen fridge. The next thing I knew, Scott and I were hanging out in our Sunday morning kitchen. Fresh spring sunlight filtering in through the patio doors, our little Chihuahua (Buddy) prancing back and forth atop the hardwood, and a table full of boys and dads replete with energetic chatter and an tall tales. This was going to be a lazy and wonderful Sunday morning, filled with our family and Green Eggs and Ham.
Never Miss Another Platter Talk Recipe
Green Eggs and Ham (Ham and Egg Scramble with Chives)
- 6 eggs
- 2 tablespoons butter
- 8 oz boneless ham cubed in small pieces
- 2 tablespoons milk
- 1 cup shredded cheddar cheese
- hand full of fresh chives finely chopped
- salt and pepper to taste
- Heat butter in large skillet on medium high setting.
- Add ham, saute until brown
- Using medium sized mixing bowl, beat eggs and milk and and add salt and pepper.
- Pour eggs over ham mixture, reduce and stir continuously for about 3-4 minutes.
- When eggs start to set, add cheese and chives and continue to cook to desired level of finish.
- Serve immediately.