Dish of the Week: Country Ham and Eggs with Broccoli Kale slaw and Tomatillo/Avocado salsa
Yes, I know that some will see “country ham” and wonder where the health feature of that is. And they’d be justified if it were a constant feature of anyone’s diet. But this is a special occasion breakfast, and not one you’d eat often. And even so, it’s got a couple of nice features.
Good country ham just needs a little wet heat, say 2 to 3 gentle minutes in water to get a little salt out and get a little warmth on. Remember, these are dry cured, no different from prosciutto, and you really can, when you slice them thin, eat them raw. And you should. If you cook the slices much, you’ll get leather.
Scramble a couple of eggs, and dot with the tomatillo/avocado salsa.
And add to the plate some broccoli and kale slaw. It’s easy. Baby kale, chopped, broccoli splintered, with blueberries, sunflower seeds, and some vinaigrette. The salad is healthy, and gives a nice alternate crunch and sweetness to balance the salt of the ham and the heat of the salsa.
26 grams protein
15 grams carbohydrate
20 grams fat
Also this will get you to about half your sodium for the day, so go easy on that the rest of the day, ok?
I grew up in Kentucky, and Kentuckians know their country hams. My favorite comes from Broadbent Hams in Kuttawa. www.broadbenthams.com If you want a real treat, try their prosciutto, which comes from a pasture-raised Heritage breed hog. It’s light, salty, and sweet. Wrap it around a melon ball and you’ll need to have a dozen!