Green Eggs and Ham Recipe: A Whimsical Twist for Your Kitchen
If you’re looking for a fun and unique dish to make at home, Green Eggs and Ham is the perfect choice. While many might first associate the name with Dr. Seuss’ beloved children’s book, this creative recipe brings the whimsical spirit of the story to your kitchen table. Not only is this dish visually striking, but it’s also packed with flavour, offering a tasty and nutritious meal that’s sure to be a hit with both kids and adults alike.
A Brief History of Green Eggs and Ham
The idea for green eggs and ham may have been popularised by Dr. Seuss, but the concept of adding vibrant colour and a creative twist to classic dishes has long been a part of culinary tradition. In Dr. Seuss’ 1960 book, Green Eggs and Ham, the titular dish was a persuasive tool used to convince a skeptical eater to try something new. Today, the recipe has become a real-life favorite for adventurous cooks who want to experiment with different flavours and presentation.
Although the book doesn’t provide a specific recipe, chefs and home cooks alike have developed their own versions over the years. Many use natural ingredients like spinach, kale, or pesto to create that signature green hue for the eggs, while the ham remains a savoury centrepiece of the meal. Our take on this classic dish is both delicious and easy to make, offering a fun way to bring a bit of culinary magic to your kitchen.
Tips for Perfect Green Eggs and Ham
- For a Brighter Green: If you want the green colour to be even more vibrant, add a bit of fresh basil or a small spoonful of pesto to the spinach mixture.
- Vegetarian Option: For a vegetarian version of this dish, you can swap the ham for a plant-based alternative or serve the green eggs with roasted vegetables.
- Pairings: Serve your green eggs and ham with crusty bread, avocado toast, or a simple green salad to round out the meal.
What gives the green eggs their colour in the green eggs and ham recipe?
The green colour in the eggs comes from fresh spinach or kale blended into the egg mixture. This natural colouring adds both visual appeal and extra nutrients.
Can I make green eggs and ham ahead of time?
While it’s best to enjoy green eggs and ham fresh, you can prepare the spinach mixture in advance and refrigerate it for up to 24 hours. When ready to cook, simply whisk it into the eggs and scramble as usual.
Is green eggs and ham a healthy dish?
This recipe is a nutritious option, especially when made with fresh greens like spinach or kale. The dish is packed with protein, vitamins, and fibre.
Bringing the magic of Green Eggs and Ham into your kitchen is a fantastic way to introduce more fun and creativity to your meals. Not only is this dish visually stunning, but it’s also packed with flavour and nutrition. Whether you’re preparing a family-friendly breakfast or a whimsical brunch for friends, our Green Eggs and Ham recipe is sure to delight everyone at the table.
PrintGreen Eggs & Ham
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 2 people 1x
Ingredients
For the Green Sauce
- 100g spinach, cleaned and destalked
- Large bunch each parsley and coriander
- Large handful each of mint and dill
- 1 tbsp Dijon mustard
- 1 tbsp chardonnay vinegar
- Salt to taste
- Juice of half a lemon
- 1 tbsp capers, drained
- 2 tbsp Greek yoghurt
To serve
- 2 bacon chop chops
- 4 eggs
- Oil for frying
Instructions
- Bring a medium pot of salted water to a fast boil. Prepare a bowl of iced water and a slotted spoon.
- Once the water is boiling, blanch the spinach for 30 seconds then remove immediately with the slotted spoon to the iced water to cool. This will retain the bright green colour.
- Squeeze as much water as possible from the spinach and put it in the blender. Add the herbs (retaining a few leaves for garnish)
- Now add the mustard, lemon juice, capers, yoghurt and blend, pushing down as needed until you have a smooth sauce. Adjust the seasoning with salt and pepper, add more lemon if you fancy.
- Cook the bacon shop by first snipping into the rind at half centimetre intervals. Heat the oil to a medium / high heat in a heavy based pan. Start with the fat in contact with the pan and hold it there to get the rind as crispy as possible. Then cook the chop on each side until golden and cooked through
- Next fry the eggs in some hot oil, basting with the cooking liquid from the bacon chop. Serve the ham and eggs with the sauce, garnished with some herbs.
