Green eggs and corned beef
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.
Ingredients
For the arugula pesto:
- 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
For the omelette:
- 2 eggs
- 2 oz corned beef
- 1 tsp caraway seeds, crushed
- 3 Tbs arugula pesto, divided
Instructions
To make the arugula pesto:
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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.
To make the omelette:
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Beat the eggs, with some salt, pepper, and 1 Tbs of the arugula pesto.
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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.
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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.
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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.