Green Eggs and Ham

30 Jan

I have been wanting to cook this for a very long time now ever since I saw Rachel Ray whipped this up on her 30 Minute Meals show. And since we all woke up to a very wet and cold Sunday morning, I decided to come up with a menu that’s best served warm. This is indeed a tribute to Dr. Seuss’ popular children’s book; it has meat, dairy, eggs and vegetables.

And I served this with baked beans and Potato and Mushroom Gratin. A filling breakfast but a sure hit with the family 🙂


  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 2 large shallots, finely chopped
  • 150 gm spinach, chopped
  • 1/2 cup heavy cream*
  • Salt, ground black pepper and ground nutmeg to taste
  • 6 slices beef bacon
  • 6 eggs


Preheat oven to 190 degrees Celsius.

In a medium skillet over medium heat, heat the extra-virgin olive oil and butter and stir-fry the shallots for a few minutes. Add the spinach and stir in the cream, season with salt, ground black pepper and ground nutmeg. Cook the spinach, stirring occasionally for 5 minutes, until the cream has thickened. Adjust seasoning to your taste.

Using a muffin tray, coat it with a little bit of extra-virgin olive oil. Fold each slice of beef bacon in half and line the nonstick cups with 1 slice of meat each. Spoon a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, making sure it stays whole (hint – if you’re worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it into the muffin cup). Bake in the oven until set about 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.

* Note: Need heavy cream for a recipe? Use this cheap and easy stand-in, and you won’t have to buy any:

  • 3/4 cup full cream milk
  • 1/3 cup butter

Melt the butter. Pour it into the milk, and stir. Use in place of one cup of heavy cream.

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