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    Home » Recipes » Blog

    Green Eggs and Ham Recipe

    March 17, 2021 By Sara McCleary Updated October 27, 2021 - This post may contain affiliate links

    Jump to Recipe

    Green eggs and ham are light and fluffy baked eggs with a glorious runny yolk resting on a bed of ham hash. The green comes in the form of healthy spinach and basil. A touch of parmesan for extra taste.

    plate with ham hash and green egg on top

    This recipe is based on my cloud eggs recipe. As they are baked, not fried, you could say these babies are a "good egg". Plus they are super easy to make and breakfast will be on the table in 10 minutes.

    The ham portion is in the form of my ham hash recipe. You could serve them with slices of leg ham, or crispy bacon with a side of buttery toasted sourdough.

    Sara xxx

    What's in this post
    • Ingredients
    • Recipe Walk Through
    • Printable Recipe
    • More Breakfast Recipes

    Ingredients

    green eggs ingredients
    1. Spinach: I keep a stock of frozen spinach in my freezer. My preference is for spinach in frozen portioned pucks, instead of a whole solid block. A simple case of letting the pucks defrost, squeeze out excess liquid and use. You can of course use fresh spinach which has been blanched and finely chopped.
    2. Basil: Fresh is the preference over dried. Oregano or thyme could be substituted.
    3. Eggs: Free-range if you can. Happy chooks equal happy eggs.
    4. Parmesan: Finely grated, alternatively use your favourite grated hard cheese.
    flat lay image of two plates of ham hash wth eggs sitting on top

    Recipe Walk Through

    To make the ham hash for this dish, please refer to the ham hash recipe post.

    mixing spinach, basil and parmesan in glass bowl
    mixed spinach ingredients

    For your green eggs and ham mix spinach, basil, and parmesan in a small bowl until thoroughly combined.

    egg whites separated into a large glass bowl with egg yolks in smaller bowls

    Separate egg whites from the egg yolks.

    Put the egg whites together in a medium or large bowl. Place the egg yolks separately in their own individual small bowls.

    (It will make sense further down.)

    Beat egg whites with a pinch of salt until peaks form.

    whipped egg whites in a glass bowl
    spinach mixture mixed into whipped egg whites

    Gently fold through spinach mixture until evenly combined. Don't over mix or you will deflate your egg whites.

    placing mixture on lined baking tray
    indenting the top of the egg mixture with a spoon

    Place four even mounds of egg white mixture on a lined baking tray. Then make a slight indent in the top of each egg white mound. Bake in the oven for 3 minutes.

    Remove tray from oven after 3 minutes and carefully slip an egg yolk into the indent on the top of each egg white mound.

    Place the tray back in the oven and cook for another 3 minutes or until the egg yolks are to your liking.

    Serve the green eggs and ham with ham hash, leg ham or fried bacon.

    placing egg yolks on top of semi baked egg whites
    green eggs on top of ham hash on two plates

    Printable Recipe

    green eggs recipe

    Green Eggs and Ham

    Recipe Author: Sara McCleary
    Green eggs are light and fluffy baked eggs with a glorious runny yolk. The green comes in the form of healthy spinach and basil. A touch of parmesan for extra taste. The ham is in the form of ham hash. You could also use slices of leg ham or bacon.
    Print Recipe Pin Recipe Save RecipeSaved!
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    Prep Time 10 minutes mins
    Cook Time 6 minutes mins
    Total Time 16 minutes mins
    Course Breakfast
    Cuisine Belly Rumbles Original, French
    Servings 4
    Calories 95 kcal

    Ingredients

    • 4 eggs
    • 40 grams (1.40 oz) frozen spinach | defrosted and squeezed to remove excess liquid - see note below on using fresh spinach
    • 2 tablespoons (8 teaspoons) fresh basil | finely chopped
    • 30 grams (¼ cup) parmesan cheese | finely grated
    • pinch of salt
    • ham hash | alternatively use slices of leg ham, or crispy bacon with a side of buttery toasted sourdough.

    Instructions
     

    • Pre-heat oven 220°C (430°F). Line a baking tray with baking paper.
    • In a medium bowl mix spinach, basil, and parmesan until well combined.
    • Separate egg whites from egg yolks. Place egg whites in a medium bowl. Place egg yolks in individual smaller bowls.
    • Add a pinch of salt to the egg whites and beat until peaks form.
    • Gently fold through spinach mixture until evenly combined. Don't over mix or you will deflate your egg whites
    • Place four even mounds of egg white mixture on a lined baking tray. Then make a slight indent in the top of each egg white mound. Bake in the oven for 3 minutes.
    • Remove tray from oven after 3 minutes and carefully slip an egg yolk into the indent on the top of each egg white mound.
      Place the tray back in the oven and cook for another 3 minutes or until the egg yolks are to your liking.
    • Serve with ham hash, or alternatively use slices of leg ham, or crispy bacon with a side of buttery toasted sourdough.

    Oven Temperatures

    All oven temperatures are fan forced.

    Measurement Notes

    All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.

    Recipe Notes

    SPINACH
    I keep a stock of frozen spinach in my freezer. My preference is for spinach in frozen portioned pucks, instead of a whole solid block. A simple case of letting the pucks defrost, squeeze out excess liquid and use.
    You can of course use fresh spinach or silverbeet (chard) which has been blanched and finely chopped.  Finely chopped baby spinach can be used.  No need to cook it, simply finely chop it along with the basil.
    GENERAL COOK’S NOTES
    All oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
    • 1 teaspoon equals 5ml
    • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    • 1 cup equals 250ml (Nth America use 237ml)
    • 4 teaspoons equal 1 tablespoon
    • I use the below unless specified in my recipes;
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) 
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    NUTRITIONAL INFORMATION

    The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.

    Calories: 95kcalCarbohydrates: 1gProtein: 9gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 169mgSodium: 190mgPotassium: 105mgFiber: 1gSugar: 1gVitamin A: 1522IUVitamin C: 1mgCalcium: 128mgIron: 1mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram @bellyrumbles & #bellyrumbles

    More Breakfast Recipes

    Do check out my delicious selection of breakfast recipes to suit all taste buds. Plus some of my personal favourites below including easy creamy mushrooms on toast.

    • Creamy mushrooms on toast, served on a white plate wooden background
      Easy Creamy Mushrooms on Toast
    • Three Williams French Toast Recipe for cookbook Dish to raise money for The Starlight Children’s Foundation
      Cornflake Crumbed French Toast from Three Williams
    • Potato and Ham Hash Brown Nests. Plus I show you the trick to easily removing liquid from grated potato
      Ham & Egg Hash Brown Nests
    • Funfetti Pancakes ~ a breakfast full of rainbow colours
      Funfetti Pancakes - Rainbow Breakfast Fun
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