Adjusting to a new routine, as we go through these strange times, may be a challenge; however, we may actually find that we can break away from it and have some fun, especially in the kitchen!
I personally love eggs as they are so versatile and easy to cook, either fried, scrambled, poached, baked, hardboiled, or soft boiled. While I usually make eggs every other morning for breakfast, I decided to break the rules and make eggs for dinner. Here is my simple serving suggestion, and you may choose to substitute ingredients to what you have on hand.
Eggs for Dinner
Scroll down for a printable version of this recipe
4 shelled eggs or 8 egg whites
2 scallions, you can also add some diced jalapenos if you’d like
1/2 red or yellow bell pepper
1 Tablespoon grapeseed oil
1 Tablespoon butter or a little olive oil (optional)
2 slices thick cut black forest ham
1 cup spinach
2 slices rustic bread (you could also use corn tortillas or even tostadas)
1. Preparing any dish should start with mise en place, a French term that means “everything in its place.” Cut the pepper into either half inch cubes or strips (your choice!) and set aside. Cut the scallions on a bias and set aside.
2. Heat up a large pan over medium heat and add the grapeseed oil. Once the oil is hot, add the ham slices and fry until they’re slightly brown then turn over and repeat on the other side. Remove them from the pan and set on a plate to rest.
3. Saute the peppers and scallions and add a pinch of salt and pepper to season lightly. In the meantime, while your veggies are cooking, break the eggs into a bowl, add salt and pepper to taste and mix them well. Once the veggies are soft, add the scrambled eggs to the pan, and keep stirring them with a silicone spatula or whisk.
4. If you prefer your eggs soft, remove the hot pan from the heat and keep stirring, this prevents the eggs from overcooking. Otherwise, reduce the heat and continue cooking. Add the spinach, once it is slightly wilted, the dish is ready! I add a tablespoon of butter as a finishing touch to give the eggs more flavor and to prevent them from becoming too dry. You may also add olive oil instead, if you like.
5. Now the final part: plating the dish. If you are serving tortillas, I would recommend warming them in a pan or a griddle about 2 minutes per side over medium heat, you can also toast your bread on it too. Place the ham on top of the bread or tortillas and scoop the cooked eggs and veggies on top, or serve on the side. Since I like living on the edge nowadays, I go as far as adding a squirt of ketchup! Adding a scoop of refried Mexican beans, slices of avocado and cheese would all be excellent choices too.
Although The Chopping Block's kitchens remain closed due to the COVID-19 crisis, we are bringing our popular cooking classes to your own home kitchen. Our new virtual classes offer something for everyone: very affordable chef demonstrations where you watch the chef prepare the dish, take notes and ask questions via the chat panel. Then, you can make the dish after the class. If you prefer to get your hands dirty as you learn, our Cook Along classes are hands-on classes where you prepare the dish in real-time along with the chef. The benefit of these classes is that you can have dinner on the table in just one hour!
Eggs on Toast or Tortillas
Ingredients:
- 4 shelled eggs or 8 egg whites
- 2 scallions, you can also add some diced jalapenos if you’d like
- 1/2 red or yellow bell pepper
- 1 Tablespoon grapeseed oil
- 1 Tablespoon butter or a little olive oil (optional)
- 2 slices thick cut black forest ham
- 1 cup spinach
- 2 slices rustic bread (you could also use corn tortillas or even tostadas)
Instructions:
- Preparing any dish should start with mise en place, a French term that means “everything in its place.” Cut the pepper into either half inch cubes or strips (your choice!) and set aside. Cut the scallions on a bias and set aside.
- Heat up a large pan over medium heat and add the grapeseed oil. Once the oil is hot, add the ham slices and fry until they’re slightly brown then turn over and repeat on the other side. Remove them from the pan and set on a plate to rest.
- Saute the peppers and scallions and add a pinch of salt and pepper to season lightly. In the meantime, while your veggies are cooking, break the eggs into a bowl, add salt and pepper to taste and mix them well. Once the veggies are soft, add the scrambled eggs to the pan, and keep stirring them with a silicone spatula or whisk.
- If you prefer your eggs soft, remove the hot pan from the heat and keep stirring, this prevents the eggs from overcooking. Otherwise, reduce the heat and continue cooking. Add the spinach, once it is slightly wilted, the dish is ready! I add a tablespoon of butter as a finishing touch to give the eggs more flavor and to prevent them from becoming too dry. You may also add olive oil instead, if you like.
- Now the final part: plating the dish. If you are serving tortillas, I would recommend warming them in a pan or a griddle about 2 minutes per side over medium heat, you can also toast your bread on it too. Place the ham on top of the bread or tortillas and scoop the cooked eggs and veggies on top, or serve on the side. Since I like living on the edge nowadays, I go as far as adding a squirt of ketchup! Adding a scoop of refried Mexican beans, slices of avocado and cheese would all be excellent choices too.
