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2 eggs
2 TBSP water
½ tsp clarified butter
dash of oil

2 cups fresh spinach with stems removed
1 slice if thick ham ~2” wide
½ inch of Swiss cheese cut from a block and shredded
¼ cup of thinly sliced and chopped red onion

In a large skillet add oil brown the ham, remove from the pan and chop into ¼ inch pieces.

Add the spinach and wilt just a little bit. Remove.

Whisk the eggs and water in a bowl.

In a small 8” non-stick fry pan, melt the butter on medium heat. Pour in the eggs and as the eggs begin to cook push back the edges so the center wet eggs are able to get to the hot edge of the pan. When the eggs start to harden without the bottom browning, flip the egg and cook the other side briefly. Pour the eggs omelet onto a plate.

Add the spinach, ham, red onion and cheese to the center. Fold over one edge. Place the omelet into a microwave and cook high for 20 seconds so the cheese melts without over cooking the egg. The egg should be soft and moist.

As of 1/28/23

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This is also a good recipe for Italian meatballs. You can substitute beef for pork or blend a combination of both.

Italian Seasoning
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1 tsp dried marjoram
• 1 tsp dried thyme
• 1 tsp dried savory

Chop all in a small food processor to make it finer.

Sausage Ingredients (for 1 pound of meat)
• 1 tsp dried parsley
• 1 tsp Italian seasoning (from above mixture)
• ¾ tsp black pepper
• ¼ tsp fennel seeds
• ¼ tsp paprika
• ½ tsp red pepper flake
• 1 tsp Kosher salt
• 1 lb. batch of pork shoulder and add ¼ lb. pork belly fat (skin removed)
• 1 3-foot length sausage casing (29-32mm, 1 1/8″ – 1 1/4″, Natural Hog
• ¼ cup water

Open one end of the hog casing and fill a little with running tap water. Squeeze the water through the case. Do this a couple more times to clean the inside of the casing. Soak the casing in water with a touch of vinegar for an hour. This makes the casing easier to chew when cooked with the casing on.

Cut the meat into ½ inch cubes. This makes it easier to grind the meat through a small grinder setting on a KitchenAid grinder attachment. In the KitchenAid mixing bowl, add the sausage ingredients to the meat and the ¼ cup of water. Attach the mixing paddle and mix the meat, seasoning and water 2 minutes. Place the mixing bowl in the refrigerator. Need to always keep the meat cold to preserve the fat.

Setup the KitchenAid with the casing stuffer and stuff the casing. Roll the casing on the counter to get it even meat. About 4 inches from one end pinch the sausage and turn the link away from you. Another 4 inches down the same but roll the link towards you. Do this until the entire casing is completely linked. Place in the frig in a sealed container overnight if you will use the sausage the next day or you can place the links in a freezer bag and freeze until use.

Note: In the pic above I removed the casing. I will be making a Ragu today and like to brown the meat without the casing on first. If you like serving a link alongside spaghetti, then you might consider leaving the casing on while cooking the sausage in the sauce.

As of 1/22/23

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2 eggs
2 TBSP heavy cream
1 tsp Dijon mustard
1 TBSP clarified butter (I make my own)
¼ inch slice of Swiss cheese from a block, run through a hand cheese grater
1 chive, chopped or the top of a scallion, chopped

Add the eggs, mustard and cream in a bowl and whisk.

Add the butter to a small 8” fry pan. As the butter melts add the eggs and keep scrambling with a small rubber spatula. Add the chives. Add the cheese and keep scrambling into the right consistency. Some people like their eggs tight and completely cooked. If the eggs get too tight you can always add a touch of cream and mix.

Serve while hot.

I serve this with rolled slices of Black Forest ham.

Note: In the picture of the stove, you will see I have cookie sheets over the other burners. I do this for two reasons, 1. To protect the other burners from spatter, but mostly 2. To cool off the pan. If the pan with the eggs gets too hot, I rest the pan on the cold cookie sheet for a few seconds. This draws the heat from the pan. You can control eggs a lot easier by simply removing the pan from the heat and cool it on the cookie sheet or on a cold metal part of your stove top.

As of 1/22/23

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4 eggs
4 TBSP water
½ tsp dried basil
S&P

¼ cup of chopped onion
3 cups spinach, stems removed
¼ cup sun dried tomatoes – julienne cut (not in oil)
Small piece of thick ham
1/3 cup freshly grated Parmesan cheese
1 TBSP olive oil

Preheat oven to 350° (for you UK cooks that would be gas Mark 4)

In an oven proof small pan (10”) add oil and brown the piece of ham. Remove and chop into small cubes.

Add the spinach to the pan and on medium heat and wilt the spinach a little. Remove. Turn off heat.

In the pan add the onions, ham and dried tomatoes and distribute evenly. Add the spinach evenly on top.

Whisk the eggs, water basil and S&P.

Pour eggs over the ingredients in the pan. Grate the fresh Parmesan cheese on top. Place in oven and cook exactly 17 minutes. Watch out, the pan will be hot, use a thick pot holder, even a towel might not be enough.

As of 1/21/23