Pink Eggs & Ham

Blue Cow Kitchen shares their recipe

Mendocino Farms creators Mario Del Pero and Ellen Chen have stepped up their sandwich game with the recent opening of Blue Cow Kitchen in downtown’s California Plaza, which boasts a bevy of sandwiches, including a tandoori turkey club, a nouveau French dip, and a vegan torta. The real charmers, though, might be the drink-friendly bites crafted by chef Joshua Smith (formerly of Church & State), which are designed to pair with the bar’s barrel-aged cocktails, craft beers, and Fernet on tap. Pickled eggs, a bar-food staple, get an upgrade here thanks to Smith’s addition of spicy jalapenos and candied bacon, earning them the Seuss-inspired moniker Pink Eggs and Ham. Here’s how to whip them up for your next cocktail party.

Pink Eggs & Ham

From Blue Cow Executive Chef Joshua Smith


Pink Eggs

8 hard boiled eggs

1 pound red beets

2 Tbs oil

1 tsp salt

1/8 tsp pepper

2 quarts vegetable broth, chicken broth, or water

Toss beets in oil, salt and pepper.  Cover tightly with foil and roast in a 350°F oven for 45 minutes to 1 ½ hours, until soft, depending on the size of the beets.  Once the beets are cooled and peeled, crush them, add to the stock or water and bring to a boil.  Turn off the heat and allow beets to steep for one hour.  Add peeled hard boiled eggs and let sit for at least 2 hours, up to 6 hours.

Pink Egg Filling

12 hard boiled egg yolks

3 Tablespoon mayonnaise

1 Tablespoon hot and sweet mustard

Salt and pepper to taste

Remove all the yolks from the eggs and put into a bowl.  Reserve the whites for another use.  Using a fork, mash the yolks and whip in the remaining ingredients.  Adjust the flavor to taste, adding more mayonnaise if you want it more creamy.

Candied Jalapenos

1 pound jalapenos, sliced into round with seeds, stems removed

1 cup apple cider vinegar

3 cups sugar

1/8 teaspoon turmeric

1/8 teaspoon celery seed

½ teaspoon cayenne

1 teaspoon garlic powder

1 Tablespoon salt

In a large pot, bring all ingredients, except the jalapenos, slowly up to a boil.  Be careful not to scorch the side of the pot.  Once it starts boiling, add the sliced jalapenos and simmer for 1 minute.  Remove from the heat and store in the liquid until ready to use.

Candied Bacon

4 slices bacon

Candied jalapeno pickling liquid

Place bacon on a lined sheet of parchment paper and brush with the candied jalapeno pickling liquid.  Bake in an oven for 12-18 minutes until bacon is cooked through.

To assemble, remove pink eggs from marinade.  Slice carefully in half and remove the yolks.  Spoon or pipe in egg filling.  Add a piece of candied jalapeno and a piece of candied bacon.  Garnish with a chive baton.