Green Eggs and Ham

"Green eggs and ham. I do not like them Sam-I-Am.
I do not like green eggs and ham." Dr Suess. 

Well in this case Sam-I-Am, I DO like green eggs and ham. This morning I thought of the Dr. Suess children's story, Green Eggs and Ham, and I started thinking. I wanted something green with eggs and ham, but instead of ham I wanted BACON. So my take on Green Eggs and ham is an egg cooked over medium with bacon crumbs, and set over grilled asparagus. It was delicious and really quick and easy to prepare. Hope you enjoy!

Serves 2

Ingredients

4 strips of bacon cooked until crisp
10 Asparagus, grilled
1 tbsp olive oil
2 large eggs
salt and pepper to taste
1 tbsp butter


Start by cooking bacon first until crisp. Place it on a plate lined with a napkin to cool. After its cooled, use a mortar and pestle to make it into fine crumbs and set aside.

Have your asparagus ready and trimmed for grilling. Have a grill pan ready on medium-high heat. Next, toss the asparagus with olive oil, salt and pepper and grill until the asparagus are cooked to your liking (I prefer mine to be al dente) and set aside.

Have your bacon crumbs close and place 5 pieces of asparagus on each plate. In a small frying pan on medium-high heat with some butter (careful not to burn butter), crack your egg and wait for the egg whites to set, about 30-40 seconds for an over medium egg. During this time and without breaking the yolk, sprinkle a generous amount of bacon crumbs on top of the egg, then carefully flip it and cook for an additional 30-40 seconds. Once the other side of the egg whites have set, carefully flip the egg  on the asparagus so the bacon crumbs are facing up. Repeat with the next egg. Serve with a couple pieces of sour dough toast and enjoy!

For a different version of Green Eggs and Ham, try soft boiling an egg and sprinkle bacon crumbs on top!