prep time: 5 minutes (not including time to make the hollandaise)
•
cook time: 10 minutes
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yield: 4 servings
prep time: 5 minutes (not including time to make the hollandaise)
•
cook time: 10 minutes
•
yield: 4 servings
Every year on Dr. Seuss’s birthday, I make green eggs and ham for my family. Dr. Seuss was an integral part of one of my favorite summer memories: When I was in college, I worked at Camp St. Croix, an environmental camp for kids, and we put on a puppet show of The Lorax to teach the kids about healthy environmental practices. I loved that summer job and all the very special people and kids I worked with there. This recipe is in honor of all my amazing camp memories.
To save on cost and time spent running to the market, I get a whole pasture-raised pig from a local farmer to keep in our chest freezer. I love having choices for different cuts of meat readily available in my freezer at all times! When ordering a whole pig, one of the options is smoked ham hocks, which comes from the shank. It is already cooked; all you need to do is heat it up (it tastes great cold, too). You don’t need to purchase a whole pig to make this dish, though—just stop by your local butcher to purchase smoked ham hock steaks to store in your freezer for easy breakfasts or dinners.
4 (3-ounce) smoked ham hock steaks
1 tablespoon coconut oil or other Paleo fat
4 large eggs
Fine sea salt and fresh ground black pepper
½ cup Easy Basil Hollandaise ( see here )
1. Preheat the oven 425°F.
2. Place the ham hocks on a rimmed baking sheet. Place in the oven for 10 minutes, or until the skin gets crispy. (Note: Smoked ham hocks can be served cold, too.)
3. Fry the eggs: Heat the oil in a cast-iron skillet over low heat. Crack the eggs into the pan. Season with salt and pepper. Cover the pan with a lid and fry until the whites are cooked through but the yolks are still runny, about 4 minutes. Remove the eggs from the pan.
4. Place each ham hock on a plate and top with 1 fried egg and 2 tablespoons of basil hollandaise.
notes: A toaster oven works great for this recipe!
This dish appears in week 2 of the 30-day meal plan. To use it as leftovers, the ham and hollandaise can be made ahead and rewarmed, but the eggs should be fried just before serving.
