Baked Green Eggs and Ham

With a name for the Dr Seuss set, don’t let yourself be fooled. This is an elegant egg dish. The yolks are set in a savory meringue and there’s Hollandaise…. yum! As delicious as this is, there’s some versatility, too. The meringues can be made up and stuffed with a bacon and onion remoulade instead of the egg and served at a cocktail party. Very fancy!

Baked Green Eggs and Ham

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Since the eggs are the real star of the show, you can start with the best quality, organic, cage free variety from healthy chickens. Then I beat the whites stiff,...

Baked Green Eggs and Ham

Votes: 0 Rating: 0 You: Rate this recipe!

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Servings	Prep Time
4	20minutes

Servings	Prep Time
4	20minutes

Since the eggs are the real star of the show, you can start with the best quality, organic, cage free variety from healthy chickens. Then I beat the whites stiff, fold in some spinach, ham and parmesan, and then they are baked into light-as-air savory meringues. To top it all off I make a but flavor-FULL sauce by blending cottage cheese with lemon juice, a pinch of dry mustard powder, hot sauce and chives – not exactly Hollandaise Sauce but much lighter and very tasty in its own way.

• Course Breakfast, brunch, Egg Lovers, Hors d'Ouevres

Ingredients

• 3/4 cup Cottage Cheese
• 1/2 Lemon just the juice
• 1/8 tsp. dry mustard powder
• 7 Chives finely minced
• 3 dash Hot Sauce such as Tabasco or Siracha-- to taste
• dash Kosher Salt
• dash Pepper freshly ground
• 4 Eggs large organic, cage free
• 2 cup Baby Spinach stems removed and very finely chopped
• 4 slice Ham gluten free extra thin deli ham, finely chopped
• 1/4 cup Parmesan Cheese grated

Servings:

Course Breakfast, brunch, Egg Lovers, Hors d'Ouevres Ingredients 3/4 cup Cottage Cheese 1/2 Lemon just the juice 1/8 tsp. dry mustard powder 7 Chives finely minced 3 dash Hot Sauce such as Tabasco or Siracha-- to taste dash Kosher Salt dash Pepper freshly ground 4 Eggs large organic, cage free 2 cup Baby Spinach stems removed and very finely chopped 4 slice Ham gluten free extra thin deli ham, finely chopped 1/4 cup Parmesan Cheese grated Servings:

Instructions

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Set aside.
2. Prepare the sauce by blending the cottage cheese with the lemon juice, mustard, chives, hot sauce and a large pinch of salt and pepper until smooth – you may have to scrape down the sides of the blender 2 or 3 times to get it really smooth. Place in a small serving bowl and set aside. (if you make the sauce ahead, refrigerate it.)
3. Separate the eggs putting the whites in a large mixing bowl and the yolks into 4 small bowls (one yolk in each bowl). Beat the egg whites until glossy, stiff peaks form. Gently fold in the spinach, ham, parmesan cheese and a large pinch of pepper.
4. Spoon the mixture into 4 mounds on the parchment paper, making a deep well in the center of each. Bake for 3 minutes then slide 1 yolk into each well. Sprinkle with a small pinch of salt and pepper and bake until the yolks are set – 3 -4 more minutes (a minute or two longer if you don’t like the yolks runny).
5. Serve immediately with the sauce on the side.

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