Green eggs and corned beef – a fun spin on a ham omelette, in which spicy arugula mustard pesto ‘dyes’ the eggs green, and corned beef hash, spiced with caraway seeds adds a big flavor punch.
I hope everyone is safe and warm on the East Coast, while this crazy winter storm is raging outside, just days before the official start of spring. On the West Coast we too had some bizarre weather last week with rain, sleet and even snow, interrupted by bouts of sunshine, all in one day. That’s hardly a big surprise these days, as we learn that the top peaks in tropical Hawaii have gotten more snow than Chicago this year!
More and more recently, I feel like we live in an ‘Alice-in-Wonderland’ type of reality, where we are forced down the rabbit hole all too often, and everything we’ve known and trusted, becomes grotesquely twisted and absurd…Worst of all though, we begin to accept this alternate reality as the new norm. Aside from being too disturbing, I also find it’s quite distracting.
But enough ranting – this wasn’t meant to be a grim post at all…I just might be too far gone down the rabbit hole today, so I’ll keep it short and sweet.
Today’s recipe is inspired by the upcoming St. Patrick’s day, and it’s a spin on the ordinary ham omelette. Ham is being replaced by corned beef, flavored with toasted caraway seeds, and eggs are ‘dyed’ green with some spicy arugula mustard pesto.
So if you are up for some fun, whip up this quick, delicious green dinner on Friday and toast it with a glass of chilled Guinness.
What else can you make for St. Patrick’s? Here are some cool ideas:
Green eggs and corned beef - a fun spin on a ham omelette, in which spicy arugula mustard pesto 'dyes' the eggs green, and corned beef hash, spiced with caraway seeds adds a big flavor punch.
- 2 1/5 cups (100g) arugula
- 1/4 cup olive oil
- 2 Tbs Parmesan cheese
- 1 Tbs pine nuts
- 1 Tbs lemon juice
- 3 garlic cloves
- 1 tsp mustard
- salt to taste
- 2 eggs
- 2 oz corned beef
- 1 tsp caraway seeds, crushed
- 3 Tbs arugula pesto, divided
Place all ingredients, except the olive oil in a food processor, and pulse a few times. With the motor running, drizzle the olive oil in a slow stream until it emulsifies. Taste and adjust seasoning if needed.
Beat the eggs, with some salt, pepper, and 1 Tbs of the arugula pesto.
In a mortar and pestle, lightly crush the caraway seeds, until they release their aroma. Toast in a dry pan for a few seconds, and add the chopped corned beef, with a splash of beef stock, or water. Cook for a couple of minutes, until it is heated through. Season with salt and pepper if needed.
Heat a bit of olive oil in a non-stick pan. Add the eggs, and turn the heat down to medium-low. If possible, cover with a lid, and cook until the top part of the omelette has barely set.
Place the corned beef over half of the omelette, and fold over the other half on top. Slide into a plate, and serve topped with fresh arugula, and 1-2 Tbs of the arugula pesto drizzled on top.