Every year on Dr. Seuss’s birthday, I make green eggs and ham for my family. Dr. Seuss was an integral part of one of my favorite summer memories: When I was in college, I worked at Camp St. Croix, an environmental camp for kids, and we put on a puppet show of The Lorax to teach the kids about healthy environmental practices. I loved that summer job and all the very special people and kids I worked with there. This recipe is in honor of all my amazing camp memories.
To save on cost and time spent running to the market, I get a whole pasture-raised pig from a local farmer to keep in our chest freezer. I love having choices for different cuts of meat readily available in my freezer at all times! When ordering a whole pig, one of the options is smoked ham hocks, which comes from the shank. It is already cooked; all you need to do is heat it up (it tastes great cold, too). You don’t need to purchase a whole pig to make this dish, though—just stop by your local butcher to purchase smoked ham hock steaks to store in your freezer for easy breakfasts or dinners.
- Yield: 4 Servings
- Preparation Time: 5 Minutes
- Cooking Time: 10 Minutes
- Preheat the oven 425°F.
- Place the ham hocks on a rimmed baking sheet. Place in the oven for 10 minutes, or until the skin gets crispy. (Note: Smoked ham hocks can be served cold, too.) Fry the eggs
- Heat the oil in a cast-iron skillet over low heat. Crack the eggs into the pan. Season with salt and pepper. Cover the pan with a lid and fry until the whites are cooked through but the yolks are still runny, about 4 minutes. Remove the eggs from the pan.
- Place each ham hock on a plate and top with 1 fried egg and 2 tablespoons of basil hollandaise.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.