Springtime Egg and Ham Hash

Springtime Egg and Ham Hash

This post was sponsored by Circulon® in celebration of their new Innvotum line at Target. Thanks for supporting the brands that make Savvy Eats possible.

I’m so happy to announce that as of March 17, Dan and I are parents to an adorable baby girl! She has my mile-long eyelashes, Dan’s crooked pinkies and her own amazing giant grin. I tried to savor every minute of my 7 week maternity leave, and I’m glad I did – she changed so much in such a short time! Right now, her favorites are staring out the windows at the trees in the back yard, her daddy’s silly voices and trying to join in on conversations with coos. She’s fascinated by her elephant mobile and lights, too.

April 27 Smile

I try to read to her at least a little bit every day. I know she’s probably not processing any sort of plot or story line at this point, so sometimes that means I’m reading things like On the Night You Were Born, and other times it means she gets to hear my thoughts on the latest Bon Appetit or portions of whatever book I’m reading.

She does seem to enjoy her Dr. Seuss books, though. Again, she’s probably not picking up on the words themselves yet, but the high-contrast primary color saturated images sure do capture her attention! There’s been a lot of Oh the Things You Can Think! and One Fish Two Fish Red Fish Blue Fish reading going on around here. 

So when Circulon® asked me to come up with a recipe for Mother’s Day using their new Innovatum cookware line, I decided to draw some inspiration from Green Eggs and Ham. This springtime egg and ham hash is filled with asparagus, leeks and garlic scape pesto to give the dish its green color and a whole lot of flavor. 

Circulon®’s Innovatum line employs the TOTAL® Nonstick System, which helps your food cook more efficiently. It is dishwasher-safe, and comes in three materials: hard anodized aluminum, porcelain enamel and stainless steel. For this dish, I used the stainless steel 12” deep skillet, a hard anodized skillet and the porcelain enamel Dutch oven. Each piece worked wonderfully, and I didn’t have to worry about the hash cooking into the pan at all. Plus, the exteriors are beautiful!

Springtime Egg and Ham Hash // savvyeat.com

To see the springtime egg and ham hash recipe that was inspired by Dr. Seuss’s Green Eggs and Ham, visit the Circulon® website. This dish would be fabulous for a Mother’s Day brunch!

Good news: If you want to try Circulon®’s new Innovatum line, I have a giveaway for you! One winner will receive their choice of Circulon® Innovatum Cookware collection as well as a $50 Target gift card. Enter below!

a Rafflecopter giveaway


This post was sponsored by Circulon®. Thanks for supporting the brands that make Savvy Eats possible.

PS: This post contains affiliate links (the book links!). I only ever recommend products I truly use and enjoy – and these books are some of our baby favorites so far! Thanks for supporting Savvy Eats!

Blood Orange Pound Cake

This blood orange pound cake has a citrus flavor that can’t be beat, and is incredibly tender thanks to the addition of French-style yogurt.

Orange Pound Cake | savvyeat.com

This post is sponsored by Stonyfield. Thanks for supporting the brands that make Savvy Eats possible.

Since 2007, Dan and I have had the same Valentine’s Day routine. We started dating on January 29, 2006 (over 9 years ago!!), so every year, we do our big date night out at a fancy restaurant on whatever weekend falls closest to that date. Then on Valentine’s Day, he brings me flowers and chocolate, and I make him a fancy pants dinner at home. We hate facing the crowds and craziness at restaurants on February 14, so this way, we get the best of both worlds – we still get a nice night out, as well as a great date night in.

While our tradition has held strong for eight years, we still keep things varied by changing the restaurant and at-home menu every year. Usually, the dinner includes some form of homemade pasta and a recipe that harkens back to our Italian honeymoon. As for dessert, I’ve made everything from chocolate fondue to homemade ice cream to clementine pound cake.

For this Valentine’s Day, I haven’t quite decided what I’m going to make. The friend whose pasta roller I’d usually borrow lives all the way in Ithaca, and while Dan got me a pasta roller for Christmas, the company has changed the estimated ship date from December to…March. So I’m totally taking dinner recipe suggestions!

Blood Orange Pound Cake | savvyeat.com

Dessert is decided, though: blood orange pound cake made with French- or Greek-style yogurt. If your Valentine isn’t a big chocolate lover (ahem, looking at you, Dan), consider making them this blood orange pound cake on February 14th instead.  The cake itself is made with both blood orange zest and juice, and the icing on top is blood orange juice-based. Between the two, the cake has a lovely citrus flavor that can’t be beat.

The thick yogurt in the batter makes the crumb of this cake incredibly tender and anything but dry. The recipe calls for Stonyfield’s Petite Crème yogurt, but if you can’t find it at your usual grocery store, their regular Greek yogurt will work as well – I tested both, just to make sure!

I topped this cake with some candied orange slices. While this is by no means a requirement, it does add a certain elegance to the cake and adds even more blood orange flavor to an already citrus-packed dessert. If you have the time to make some candied blood oranges this week before you make the cake, I highly recommend doing so. You don’t even have to make a full batch or preserve them – just cut the recipe in half, and you’ll have plenty of candied orange slices for your cake, with some extras that will be fine in the refrigerator for another two weeks (use them for another orange pound cake or over ice cream!).

Blood Orange Pound Cake

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Yield: Serves 10-12

Blood Orange Pound Cake

This blood orange pound cake has a citrus flavor that can’t be beat, and is incredibly tender thanks to the addition of French-style yogurt.


  • 1 1/2 cups unbleached all-purpose flour
  • 1/ teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup unsalted butter, softened
  • 2 tablespoons olive oil
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 eggs, room temperature
  • 1/3 cup French- or Greek-style yogurt (I used Stonyfield's Petite Crème)
  • 1/4 cup blood orange juice (from 2-3 oranges)
  • 1 1/2 teaspoons vanilla extract
  • Zest of 1 blood orange
  • For the icing:
  • 2 tablespoons blood orange juice (from about 1 orange)
  • 3/4 cup powdered sugar
  • For assembly:
  • Candied blood orange slices , optional


  1. Preheat the oven to 325°F. Grease and flour a 9" x 5" loaf pan.
  2. Whisk the flour with the salt and baking powder.
  3. Cream the butter, olive oil, sugar and brown sugar together. Beat until smooth and creamy.
  4. With the mixer running on low, add the eggs one at a time, mixing well after each addition.
  5. Add 1/2 of the dry ingredients, mixing well. Add the yogurt, juice, vanilla and orange zest, beating until the ingredients are fully mixed in.
  6. Add the rest of the dry ingredients, mixing just until there are no dry spots left.
  7. Pour the batter into the prepared pan and even out the top.
  8. Bake at 325°F for 75 to 90 minutes, or until a toothpick inserted into the center comes out clean and the edges begin to pull away from the sides of the pan.
  9. Cool in the pan for 10 minutes, then carefully slide a knife around the edges of the pan and turn the cake out onto a wire rack. Flip the cake over.
  10. Whisk the icing ingredients together to create a thick, pourable icing. You may need to add a little more juice or sugar to get the right consistency. Pour the icing over the cake.
  11. Top with candied orange slices (optional). Allow the icing to set and the cake to cool completely before serving.

PS: This post is sponsored by Stonyfield. All opinions are my own. Thanks for supporting the brands that make Savvy Eats possible.