Double-whammy recipe day! It’s getting close to the end of the month, so I felt the pressure to get through the last 3 recipes before it ends. Plus, I was able to fill out a meal with two recipes instead of improvising a side dish.

This entry can be thought of as part 1 of a two-part dinner.

Part 1:

GREEN EGGS WITH (OR WITHOUT) HAM

From SMALL VICTORIES by Julia Turshen

Ingredients: Using up all of the things in my fridge. She emphasizes that eggs that are a week old are perfect for this dish, which is great for a good “gonna whip something up” mentality.

Since we were going for a clean-out-the-fridge approach, I swapped the “white wine vinegar” for old white wine (and since it’s just to add acid to the dish, I figured it was ok to cut corners here).

Mince the parsley, mix with a bit of garlic, white wine, and a bunch of olive oil. She says to let this marinate throughout the rest of the process, so that’s what I did.

Moving onto the eggs, it’s a standard approach for a hard boil. Boil the water, cover and lower the heat, cook for 10 minutes.

Throw the cooked eggs in an ice bath to cool and then start the peeling process.

I gotta say, this peeling was easier than it normally is! Might have been the ice bath (vs simply cooling the eggs in cold water), or it could have been Julia’s trick of using week old eggs. I guess I’ll have to try it again to find out!

Cut the eggs open, and top with the green sauce. Then eat!

N: I liked them, but my preference for hard boiled eggs remains deviled eggs.

Overall thoughts: While I don’t know if I would be patient enough to make hard boiled eggs for breakfast when I could use this green sauce over almost anything, this recipe is a great use of older eggs (and makes for a beautiful dish for guests).