PRODUCT SPOTLIGHTS

Green Eggs & Ham

Active Time: 35 minutes

Inactive Time: 14 minutes

Makes 12 egg & ham cups

Wake n’ bake done right. We would eat these here or there; we would eat these anywhere. These adorable, conveniently portioned egg cups are the perfect brunch offering. If you have access to fresh cannabis leaves, they make a great addition to the herb pesto here—which, by the way, can be used a hundred different ways on its own. Spread it on a sandwich, dollop it over grilled meat, or stir some into pasta or cheesy grits. Oh, the possibilities . .

EGG & HAM CUPS

8 oz | 230 g thinly sliced prosciutto

12 large eggs, at room temperature

Freshly ground black pepper

1 garlic clove, minced

12 tsp | 29 g grated Parmigiano-Reggiano cheese

 

HERB PESTO

½ cup | 40 g packed fresh cannabis leaves or parsley leaves, finely chopped

1 Tbsp fresh thyme leaves, finely chopped

1 Tbsp fresh rosemary leaves, finely chopped

Zest of ½ lemon

½ tsp kosher salt

¼ tsp freshly ground black pepper

2¼ tsp | 10 g Canna Coconut Oil (page 29), melted

½ cup | 108 gextra-virgin olive oil

ON THE SIDE

Toast points or butteredand griddled briochesticks for serving

SPECIAL EQUIPMENT

12-cup muffin pan

 

Preheat the oven to 375°F [190°C].

TO MAKE THE EGG & HAM CUPS: Line each muffin pan cup with 1 to 1½ slices of prosciutto, making sure to cover the entire bottom and sides of the cup. The prosciutto will shrink a bit as it cooks, so be generous with the amount of area it covers and don’t try to stretch it.

Crack 1 egg into each cup. Top each egg with a crack of freshly ground pepper, a pinch of minced garlic, and 1 tsp of grated Parmigiano cheese. Bake for 10 to 12 minutes until the whites have set but the yolks are still runny. If you like your yolks firmer, bake for up to 5 minutes more. While the eggs cook, prepare the herb pesto.

TO MAKE THE HERB PESTO: In a liquid measuring cup, combine the cannabis leaves, thyme, rosemary, lemon zest, salt, and pepper. Stir in the canna coconut oil until well combined. Scrape down the sides of the cup with a rubber spatula. Add enough olive oil to the measuring cup to reach the ¾-cup [180-ml] mark. With a fork or small whisk, stir the pesto vigorously to combine thoroughly. Evenly divide the pesto among the egg cups—1 level Tbsp pesto per cup. Stir the pesto as needed so each spoonful has an equal amount of herbs and oil.

Serve with toast points or buttered and griddled brioche sticks to sop up all the goodness.

 

Canna Coconut Oil

Active time: 30 minutes

Inactive time: 28 hours

Makes: 1½ cups | 310 g

Using this infusion method, you can make a number of different oils (see Variation, page 30). We chose coconut oil because of its unique properties—versatility in liquid to solid form, health benefits, high smoking point, and a high saturated fat structure that efficiently binds to ingested cannabinoids and increases their bioavailability. We also enjoy the flavor of canna coconut oil (case in point: delightful Birthday Cake Mellows, page 66; healthy Carrot Cake Energy Bites, page 46; and savory Green Eggs & Ham, page 51).

¼ oz | 7 g decarboxylated cannabis flower

12 oz | 340 g coconut oil

2 cups | 473 g cold water

SPECIAL EQUIPMENT

Candy thermometer (optional)

Fine-mesh strainer

Cheesecloth

Tall 1-qt [960-ml] deli container or measuring cup

1-pt [473-ml] glass Mason jar with tight-fitting lid

In a medium saucepan over medium heat, combine the cannabis, coconut oil, and water. Bring to just below boiling, 200°F to 210°F [95°C to 99°C], without stirring. We recommend using a candy thermometer for precision. Adjust the heat to low. Keep the mixture at this temperature for 4 hours. Using a rubber spatula, scrape down the sides of the pan if you start to see bits of herb sticking to it. The liquid will be at a constant gentle simmer. A few bubbles will break through the fat layer, but the mixture should never come to a rolling boil. If you notice the water getting low from evaporation, add 1 cup [237 g] hot tap water to prevent the mixture from burning.

After 4 hours, remove the pan from heat and let cool for 10 minutes.

Place a fine-mesh strainer over a large bowl and line the strainer with cheesecloth. Carefully pour in the cannabis-oil mixture. Use a rubber spatula to scrape out the pot, making sure you get all the oil and herb particles. With the spatula or the back of a ladle, press the mixture against the strainer to squeeze out all the liquid you can. Gather up the cheesecloth and give it another good press against the sieve to make sure you get out as much liquid as possible.

Discard the leftover debris. (If you are making a larger batch, you may find it helpful to use a potato ricer to efficiently compress the cheesecloth-wrapped herb.)

Pour the oil-water liquid into a tall container—make sure the con-tainer isn’t too wide or your oil block will be too thin and difficult to remove. Use a rubber spatula to clean the bowl; make sure you get every last bit—that’s liquid gold in there! Cover and refrigerate for 24 hours.

Once the mixture cools, the oil and water will separate. Remove the oil block from the container and pat dry with a paper towel. You may have to cut around the edges or lightly push down on the sides to loosen it. If your block breaks while pulling it out, don’t worry. Just make sure to get all the solid oil pieces out. Use a small strainer to scoop up any remaining oil bits.

In a small pot over low heat, melt the canna oil. Once melted, immediately turn off the heat and pour the oil into the glass jar and seal the lid. Label the jar with the date and contents. Refrigerate for up to three months, or freeze for up to six months.

 

VARIATION

Use this recipe with other oils that solidify in the refrigerator. When making canna oils we recommend using oils with a high smoking point (avocado oil, grapeseed oil, peanut oil, canola oil, or vegetable oil). Oils with lower smoking points (olive oil, sesame oil, walnut oil, almond oil) can often taste bitter and burnt using this infusion method. For these more delicate oils, we recommend the sous vide method of infusion (see facing page). Note the recipes in this book that call for Canna Coconut Oil have been tested and dosed specifically using this infusion. Substituting another type of oil infusion in our recipes may not give you the same dosage because different oils absorb cannabis at different levels.

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