Difference between revisions of "Green eggs and ham"
m (Reverted edit of AdRiley, changed back to last version by Webaware) |
RealRecipes (talk | contribs) m (Text replace - "{{recipe}}" to "") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | ||
== Ingredients == | == Ingredients == | ||
| − | * one large raw [[ | + | * one large raw [[bacon|bacon]] hock |
| − | * two [[ | + | * two [[egg|eggs]] |
| − | * green [[ | + | * green [[food color|food color]] |
* blue food color | * blue food color | ||
Latest revision as of 16:12, 11 April 2012
Ingredients
- one large raw bacon hock
- two eggs
- green food color
- blue food color
Procedure
- Place the bacon hock in a pot of water. Add green food color (as much or as little as you like).*
- Bring to the boil and simmer for 60-90 mins.
- Remove the hock and let it cool a little.
- Carefully remove the skin leaving the fat layer intact.
- If the hock is the right degree of green, place on an oval platter. If not, return to pot and add color until the right degree is reached.
- Remove and place on an oval platter.
- Separate eggs.
- Poach the egg yokes in water with blue food color.*
- Poach the egg whites in uncolored water.
- Place the egg whites on platter with hock.
- Place the yokes on the whites.
- Serve using a tri-pronged fork.
*Use food color carefully and follow the manufactures guidelines.
