GREEN EGGS AND HAM TEXT RECIPES

Steps:

• Preheat broiler.
• Arrange bread slices in a single layer on a baking sheet. Broil 2 minutes or until tops are toasted. Remove from oven. Turn the slices over; set aside on baking sheet.
• Combine egg substitute, basil, milk, salt, pepper, and egg, stirring with a whisk.
• Heat a large nonstick skillet over medium-high heat. Add garlic and pancetta; sauté 3 minutes or until pancetta begins to crisp. Add egg mixture to pan; cook 2 minutes or just until set, stirring gently.
• Divide egg mixture evenly over bread slices. Top egg mixture with tomatoes, and sprinkle with cheese. Broil 2 minutes or until the cheese melts and begins to brown. Serve immediately.

Steps:

• Heat 1 tablespoon oil in a large pot over medium heat. Add ham (or prosciutto) and cook, stirring often, until lightly browned, about 3 minutes. Transfer to a plate; set aside.
• Add the remaining 1 tablespoon oil and onion to the pot. Cook, stirring often, until softened, about 3 minutes. Add garlic; cook, stirring, for 1 minute. Add broth, broccoli, cauliflower, thyme and salt. Reduce heat to a simmer, cover and cook until the broccoli is very tender, about 6 minutes. Add spinach and parsley. Remove from heat and let stand, covered, until the spinach is wilted, about 5 minutes. Puree the soup in the pot with an immersion blender or in batches in a regular blender. (Use caution when blending hot liquids.) Cover to keep warm.
• Meanwhile, bring water and vinegar to a boil in a large saucepan. Reduce to a bare simmer. Gently stir in a circle so the water is swirling around the pan. Break an egg into a small bowl, then submerge the lip of the bowl into the simmering water and gently add the egg. Working quickly, repeat with the remaining eggs. Cook 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set.
• Serve the soup topped with a poached egg, some ham (or prosciutto) and parsley, if desired.