What comes to mind when you think of ham and eggs?
Shirred duck eggs with grilled smoked ham & peppers, roasted tomatillo salsa and fried tortillas..
For the Salsa
(adapted from a recipe by Rick Bayless)
1 pound tomatillos, husked, rinsed and halved
4 fresh serrano chiles, stemmed
1 small white onion, sliced
2-3 cloves garlic
1 teaspoon sea salt
1 teaspoon non-refined sugar (optional)
1/3 cup fresh cilantro
2 tablespoons whey (optional)
Broil the tomatillos and chiles until cooked through and blackened in spots, about 5 minutes. Reduce heat to 425 degree and roast onions and garlic (turning often) until well browned, about 15 minutes.
Pulse the chiles, onions and garlic until chunky and pour into a bowl. Purée the tomatillos and cilantro and combine with the chile mixture. Add whey if using, thin with water, season to taste with salt and add sugar if its too tart or spicy for you.
If you’re using whey, jar the salsa and allow it to stand on the counter overnight before transferring to the refrigerator for up to several weeks. Otherwise, jar, refrigerate and use within 3 days.
For the eggs, crack 2 duck eggs (substitute chicken eggs) into a buttered ramekin. Pour 1 tablespoon cream over the eggs and season with salt and pepper. Place the ramekin inside another larger ramekin and pour in enough hot water to come 1/2 way up the smaller ramekin. Bake at 325 degrees until set, about 12 minutes.
Cut tortillas into thin strips then fry in a bit of oil or leaf lard. Griddle the ham and roast the peppers. Slice the peppers on the bias. Arrange everything on a plate as shown, and drizzle with salsa.