Greens, Eggs and Ham Burrito | #BrunchWeek
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Greens, Eggs and Ham Burrito
When coming up with dishes for #BrunchWeek, I thought about what things I'd most like to make for myself to eat and came up with some pretty baller ideas. Actually, everything I make and post for Nik Snacks are things I most want to eat. I don't cook things I don't like but I REALLY hope you like this one.
#BrunchWeek is in full effect and for the 2nd year in a row, I'm participating. I want YOU to participate, too! Enter to win a cadre of prizes furnished by #BrunchWeek's generous sponsors by clicking HERE. Just scroll down a bit and then you'll get to the good part: the contest!
She doesn't know it yet, but I made this burrito in honor of my best friend, Maggie. She was born on Dr. Seuss' birthday and celebrates herself and him, every year, by dressing up like the Cat in the Hat for her students at the elementary school where she teaches. If she can put on a hat, gloves and funny nose, I can dress up a burrito, right?
She doesn't know it yet, but I made this burrito in honor of my best friend, Maggie. She was born on Dr. Seuss' birthday and celebrates herself and him, every year, by dressing up like the Cat in the Hat for her students at the elementary school where she teaches. If she can put on a hat, gloves and funny nose, I can dress up a burrito, right?
A fun take on the Dr. Seuss classic, "Green Eggs And Ham", I took liberty with this new brunch dish by using greens (collard, kale, mustard, turnip, cress are most popular but hearty salad greens like romaine or frisée will do the trick in a pinch), scrambled eggs, ham (in the form of prosciutto--because I do not ham, said Sam I am) wrapped in a soft flour tortilla and topped with a sharp white cheddar sauce made with Cabot Sharp White Cheddar.
Greens, Eggs and Ham Burrito
Yield: 4
A fun take on the Dr. Seuss classic, "Green Eggs And Ham", I took liberty with this new brunch dish by using greens (collard, kale, mustard, turnip, cress are most popular but hearty salad greens like romaine or frisée will do the trick in a pinch), scrambled eggs, ham (in the form of prosciutto--because I do not ham, said Sam I am) wrapped in a soft flour tortilla and topped with a sharp white cheddar sauce made with Cabot Sharp White Cheddar.
Ingredients
- 1/4 cup clarified butter
- 1/4 cup Wondra flour
- 2 cups milk
- 4 ounces shredded or sliced Cabot Sharp White Cheddar Cheese
Instructions
- Salt and white pepper, to taste
- In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Stir in cheese.
- Add salsa, guacamole, black bean and corn salad, a fruit salad or even some creamy southern grits and you'll have a nice item to add to your next brunch menu.
Notes:
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Calories
317.69Fat (grams)
24.62Sat. Fat (grams)
14.76Carbs (grams)
12.93Fiber (grams)
0.21Net carbs
12.71Sugar (grams)
0.15Protein (grams)
11.59Sodium (milligrams)
249.24Cholesterol (grams)
70.67Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
Take a look at what the #BrunchWeek Bloggers are creating today!
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BrunchWeek Main Dishes:
Green, Eggs and Ham Burrito from Nik Snacks
BrunchWeek Fruits, Vegetables and Sides:
Apple & Grape Breakfast Salad from The Chef Next Door
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
What a fun/whimsical idea and it looks incredible, too!
ReplyDeleteI want to be a student in your friend's class and then I want to go to your house with her for lunch.
ReplyDelete