Really Green Eggs And Ham |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Inspired by the Z Grille, downtown St. Petersburg. I haven't a clue how Zach made his eggs...this is my version after our tasting the other night. It is an approximation, a general riff on the lyrical composition he presented us at our supper. Ingredients:
8 hard cooked eggs |
1 smallish florida avocado, ripened (no haas available) |
1 tsp of grated lemon zest |
1 clove of garlic run over the microplane |
1/3 of a very small onion, run over the microplane-aiming for onion juice versus flesh |
1/2 of a lemon juiced |
1 tsp of seasoned salt |
1 tsp of cumin |
pinch of white pepper |
2 tsp of heavy cream, if necessary |
3 strips of crisply cooked maple glazed bacon |
1 jalapeno, very thinly sliced, seeds removed |
radicchio leaves |
siracha sauce |
Directions:
1. Hard cook the eggs, peel, cut in half.
2. Reserve whites.
3. Mash the yolks with a fork.
4. Add cumin, salt, pepper.
5. Add cubes of avocado.
6. Add microplaned garlic clove, onion, lemon zest.
7. Mash until thoroughly mixed.
8. Add lemon juice and zest.
9. If it seems to thick add cream. Just enough to make the yolk/avocado moundable...not watery or too thin.
10. If I had a fancy piping bag, I would have piped it.
11. Fill the egg whites with green egg filling.
12. Top each egg half with a piece of bacon.
13. Insert a tiny sliver of jalapeno.
14. If desired, drizzle the stuffed egg half with a touch of siracha sauce for a bigger kick.
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