After gobbling up Fitbomb’s quick and easy savory coconut pancakes yesterday, I was inspired to come up with a version filled with veggies and meat. After eating one of my portable egg-y pucks, hubby exclaimed that they tasted like Egg Foo Young.
Melissa Joulwan’s awesome site has a great recipe for Paleo Egg Foo Young but, to be perfectly honest, I have no idea what this is supposed to taste like. No self-respecting Chinese person EVER orders this dish at an authentic Chinese restaurant. (In hubby’s defense, his parents opened an Americanized Chinese joint in the late 1960s and served Egg Foo Young to the masses). But maybe I shouldn’t have been such a food snob because these pancakes were delicious.
Check out the recipe after the jump!
Since I had about a cup of leftover sautéed collard greens and ham, I decided to make a scramble with it for lunch this morning. I was going to be more ambitious and make stuffed egg omelets with it, but I was just too damn lazy. You guys sensing a trend here?
For the scramble, I beat together 5 eggs and some Kosher salt and pepper and poured them into my cast iron skillet with melted butter. Then, I added the filling (which I had nuked in the microwave earlier) and scrambled everything around on medium high heat until it was cooked through.
Fitbomb and I were really famished so I also heated up some sweet basil and parmesan chicken meatballs in my dependable toaster oven.
Our lunch was on the table in about 10 minutes:
Dr. Seuss would be damn proud. Dinner was on the table in 30 minutes and afterwards, there was only one skillet to wash.
Earlier in the day, I followed the recipe in Cooks Illustrated’s The Best Vegetable Recipes for shallow blanched collard greens. That way they’d be ready to sauté off when I got home. Also, I thinly sliced up a whole onion and trimmed and halved a ½ pound of Brussels sprouts. I put all my prepped veggies in the fridge and went out to Costco. Remember? I love me some Costco.
After my Costco run, I wanted dinner ASAP. As soon as I came home, I preheated my toaster oven to 400 F; tossed my prepared sprouts with extra virgin olive oil, salt and pepper; and put the sprouts in the oven.
Then, I took out my cast iron skillet and sautéed the sliced onions in some lard.
While the onions softened, I sliced up a few slices of leftover baked ham
and diced my blanched collard greens.
Once the onions were translucent, I added three cloves of minced garlic and mixed that around for ~30 seconds. I added the chopped ham and stirred that around to give it a little color. Then, I added the chopped blanched collard greens and ¼ cup of low sodium chicken broth. After mixing everything in the skillet, I covered it for 2 minutes to warm everything. I tasted the greens and swine for seasoning and added a splash of sherry vinegar.
I removed the Brussels sprouts from the toaster oven (it took around 20 minutes) and drizzled them with aged balsamic vinegar. Then, I quickly rinsed my skillet, added some butter and fried up a couple of eggs for Fitbomb and myself.
I like me some greens, eggs, and ham.