Fallow Restaurant London

Green Eggs & Ham

Overhead shot of two fried eggs with salsa verde and a pork chop on a white plate and marbled background

Green Eggs & Ham

  • Author: Fallow Restaurant
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 2 people 1x


Units Scale

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


  1. Bring a medium pot of salted water to a fast boil. Prepare a bowl of iced water and a slotted spoon.
  2. 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.
  3. Squeeze as much water as possible from the spinach and put it in the blender. Add the herbs (retaining a few leaves for garnish)
  4. 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.
  5. 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
  6. 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.

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