Green, Eggs, and Spam ‡
This Sunday brunch recipe was inspired by one published by Mary Sue Milliken (co-chef at the Border Grill in Los Angeles and one of the Two Hot Tamales on the Food Channel) for Green Peas with Eggs and Ham, but is given a little Southwestern twang and influenced by my dietetic guidelines. I couldn’t resist renaming it in honor of a favorite children’s story that has produced so much enjoyment among its readers and their listeners. I am confident it will produce an equal measure of enjoyment to those who partake of it after reading the Sunday Comics.
- 1 tbsp olive oil
- 1 oz salt pork, diced finely
- 1½ cups onion, diced
- 5 cloves garlic, minced
- 3 cups green peas, fresh or frozen
- 1 (8-oz) can diced green chile
- 1 oz white wine vinegar
- ½ cup cilantro leaves
- 1 red bell pepper, roasted and peeled, diced
- 8¼” rings cut from a red bell pepper
- 4 oz Spam®, cut into match stick strips
- 8 (real) eggs
- 1 cup egg substitute (i.e., X)
- ¼ cup slivered almonds
- ½ cup Asiago cheese, grated
- ½ tsp freshly ground black pepper
- 1 tsp <salt>, or to taste
- Tabasco® hot sauce
Heat the oil in a large skillet, add the salt pork, and brown it evenly. Add the onions and cook over medium heat for 10 to 12 minutes until the onion is soft and golden. Add the garlic and cook for another 5 minutes, stirring often.
Add the peas, chile, and vinegar and simmer for about 5 minutes until the peas are tender. Add the diced bell pepper and spam and bring to a boil. Remove the skillet from the heat, drain off any excess water, and let cool. This preparation may be done the evening before, or even days before, if desired.
In a separate dry pan, heat the almonds very carefully until just slightly golden and aromatic.
Return the onion-peas mixture to the skillet or large earthenware dish and fold in the cilantro, spam, nuts, and egg substitute. Spread evenly in the skillet, cover, and bake in a preheated 400°F oven for about 10 minutes or until the mixture has begun to set. Then remove and make 8 indentations with a spatula or spoon equally within the dish, frame each with the bell pepper rings, carefully break the eggs into each depression, and sprinkle with <salt>, pepper, and cheese. Add Tabasco® to taste.
Reinsert into the oven and bake for another 10 minutes or until the eggs are cooked to your liking. Serve in 2-egg portions with <buttered> toast.