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.
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
Ingredients
- 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.
- Basil: Fresh is the preference over dried. Oregano or thyme could be substituted.
- Eggs: Free-range if you can. Happy chooks equal happy eggs.
- Parmesan: Finely grated, alternatively use your favourite grated hard cheese.
Recipe Walk Through
To make the ham hash for this dish, please refer to the ham hash recipe post.
For your green eggs and ham mix spinach, basil, and parmesan in a small bowl until thoroughly combined.
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.
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 the green eggs and ham with ham hash, leg ham or fried bacon.
Printable Recipe
Green Eggs and Ham
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.
Notes
- 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;
Nutrition
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.
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