Many of you who have children will remember Dr. Seuss’s book “Green Eggs and Ham!” 

I have never relished the idea of green eggs but the following recipe pays tribute to Dr. Seuss with a delightful dish of eggs cooked over a mixture of spinach and kale or chard.  It will work for breakfast, brunch, lunch or dinner. Hopefully you have trained your youngsters not to turn their noses up at the idea of eating greens. If they absolutely won’t do it, just save this recipe for your more sophisticated friends who will appreciate it. '

2 cups diced yellow onions
1 mild chili, minced
3 Tbsp. olive oil, divided
salt and pepper to taste
1 Tbsp. chopped, fresh garlic
1 bunch spinach, chopped, steamed and seasoned
1 bunch fresh kale or chard, chopped, steamed and seasoned
1/2 cup milk
1/2 cup half and half
1/2 cup grated Parmesan cheese
2 tsp. lemon zest, minced
1/4 tsp. grated nutmeg
6 large eggs
2 cups diced ham steak

Preheat oven to 425 degrees F.  Coat a baking sheet with non-stick spray.  Toss onions and chili with 1 Tbsp. oil and season with salt and pepper. Place on baking sheet and roast until onions are soft-about 10 minutes, stirring often.  Stir in garlic and roast for 5 minutes, stirring often.  Add steamed greens to baking sheet and stir into onion/garlic mixture.  Remove from oven and transfer one-fourth of the mixture to a blender. Add milk, half and half, Parmesan, zest and nutmeg and puree.  Taste for seasoning and adjust if needed.  Combine with the remaining greens and spread and even layer over half of the baking sheet. Form six small wells in the greens mixture and crack an egg into each well.  Season eggs with salt and pepper.  Arrange ham in a single layer on the other half of the baking sheet and roast until the egg whites are set and the yolks are still runny.  Rotate the pan and stir the ham about six minutes into the bake.  This should take from 12 to 14 minutes.  Serve with crusty bread. 

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