Green Eggs and Ham (Happy Birthday Dr Seuss!)

March 3, 2013
Green Eggs and Ham - Featured

Happy Birthday Dr. Seuss!

Green Eggs and Ham (Happy Birthday Dr Seuss!) - Do you like green eggs and ham? I do not like them, Sam-I-am. May your Sunday be full of fun with the ones you love

(This post may contain affiliate links)

Jump to Recipe

“Do you like green eggs and ham

I do not like them, Sam-I-am.

I do not like green eggs and ham.”

May your Sunday be filled with a little bit of fun with those that you love ..

Enjoy!

xoxo

ps:    Don’t forget to read the full text over breakfast, whether you’re eating with someone who’s 3, 93, or anywhere in between.

Green Eggs and Ham (Happy Birthday Dr Seuss!) - Do you like green eggs and ham? I do not like them, Sam-I-am. May your Sunday be full of fun with the ones you love

Green Eggs and Ham (Happy Birthday Dr Seuss!) - Do you like green eggs and ham? I do not like them, Sam-I-am. May your Sunday be full of fun with the ones you love

~ Adapted from Rachael Ray’s Green Eggs and Ham

Green Eggs and Ham

Ingredients

  • 1 Tbsp olive oil
  • ½ onion, chopped
  • quite a bit of roasted garlic
  • 1 (10 oz) box frozen chopped spinach, defrosted in microwave and liquids drained
  • ½ cup milk
  • salt and freshly ground black pepper
  • freshly grated nutmeg, to taste
  • 8 slices black forest ham (deli sliced)
  • 8 eggs
  • optional: cheese sprinkled on top

Instructions

  • Preheat oven to 375° F.
  • In a medium skillet over medium heat, warm the olive oil. Add the onions and cook until soft.
  • Add the spinach, milk, roasted garlic, a small pinch of nutmeg, a pinch of salt, and a grind or two of black pepper
  • Cook the spinach, stirring occasionally, until the mix has thickened, ~ 5 minutes. Adjust seasoning to your taste.
  • Line the nonstick cups with 1 or 2 slices of meat each.
  • Spoon a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, doing the best you can to ensure it stays whole (if you're worried about breaking the egg yolk, crack the egg into a small bowl first, then transfer it to the muffin cup).
  • Season the tops of the eggs with salt and freshly ground black pepper and bake in the oven until set (~15 minutes)
  • Allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan.
  • Serve immediately
Serves: 4
Nutrition + Show
Rating:
Calories 274
Total Fat 16.3g
Saturated Fat 5.6g
Carbohydrates 8.1g
Fiber 2.9g
Sugars 4g
Protein 24.7g
Print This Recipe

You Might Also Like

No Comments

Leave a Reply

Recipe Rating