Green Day

"St. Patrick -- one of the few saints whose feast day presents the opportunity to get determinedly whacked and make a fool of oneself all under the guise of acting Irish." Charles M. Madigan

Ok,  I know this is coming out a little late. Last week was really hectic. With my husband and I being sick with a cold, things got backed up a bit. So without further ado, I present our St. Patty Day Green Theme Brinner! (brin-ner) adj. breakfast eaten at the time in which you eat dinner. 

GREEN EGGS AND HAM

Green Eggs with deli-thin ham, tomatoes, 

avocado, bacon, and a basil pesto, topped with a Bearnaise sauce

       Since I couldn't find any green tortillas (last minute) I decided to go with crepes. I bought mine pre-made at my local HEB. However, if you want to make your own, see the easy crepe recipe first. Rule of thumb here is one egg per crepe, so first decide how many you want to eat. I'll start with making two crepes as they are very large. You can also assume that most of the ingredients used are organic. Also remember to cook your eggs on low heat which keeps them from burning.

Green Eggs and Ham

2 large eggs

2 Tbs  milk

Blue and yellow food coloring

2-3 slices of deli thin ham (diced)

4 slices thick cut bacon

1 Roma tomato diced

1/2 avocado diced

2 Tbs Basil pesto

Salt and pepper to taste

1 Pkg prepared crepes

1 Pkg McCormick Bearnaise Sauce Mix

1: In a small bowl add eggs, milk and  2 drops of blue and 2 drops of yellow food coloring.Wisk until completely blended.

2:  Place bacon on a microwave safe plate and cook for 5-6 minutes in the microwave or until desired crispness.When done transfer bacon to a plate with a paper towel to drain.

3: Cook your eggs on a skillet on medium low heat (about a 4) stirring with a spatula every 20 seconds. When eggs are 1/2 done add the diced ham and continue stirring till done. 

4: Prepare Bearnaise sauce per packet direction. To make the sauce green just add 1-2 drops of blue food coloring.

5: Warm up the crepes per direction on packet. Spread the basil pesto all over the inside of the crepes, then add in layering order: eggs, diced tomato and avocado, bacon, salt and pepper to taste. Carefully roll up the crepes and set on plate seam-side down. Top with Bearnaise sauce. Enjoy!

Easy Crepes

1 cup all-purpose flour 2 eggs 1/2 cup milk

1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted


1: In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

2: Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3: Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.