Scrumptious Green Eggs and Ham Recipe - Belly Rumbles (2024)

• ▢ 4 eggs
• ▢ 40 grams (1.40 oz) frozen spinach | defrosted and squeezed to remove excess liquid - see note below on using fresh spinach
• ▢ 2 tablespoons (8 teaspoons) fresh basil | finely chopped
• ▢ 30 grams (¼ cup) parmesan cheese | finely grated
• ▢ pinch of salt
• ▢ ham hash | alternatively use slices of leg ham, or crispy bacon with a side of buttery toasted sourdough.

• Pre-heat oven 220°C (430°F). Line a baking tray with baking paper.

• In a medium bowl mix spinach, basil, and parmesan until well combined.

• Separate egg whites from egg yolks. Place egg whites in a medium bowl. Place egg yolks in individual smaller bowls.

• Add a pinch of salt to the egg whites and beat until peaks form.

• Gently fold through spinach mixture until evenly combined. Don't over mix or you will deflate your egg whites

• Place four even mounds of egg white mixture on a lined baking tray. Then make a slight indent in the top of each egg white mound. Bake in the oven for 3 minutes.

• Remove tray from oven after 3 minutes and carefully slip an egg yolk into the indent on the top of each egg white mound.

  Place the tray back in the oven and cook for another 3 minutes or until the egg yolks are to your liking.

• Serve with ham hash, or alternatively use slices of leg ham, or crispy bacon with a side of buttery toasted sourdough.

SPINACH

I keep a stock of frozen spinach in my freezer. My preference is for spinach in frozen portioned pucks, instead of a whole solid block. A simple case of letting the pucks defrost, squeeze out excess liquid and use.

You can of course use fresh spinach or silverbeet (chard) which has been blanched and finely chopped. Finely chopped baby spinach can be used. No need to cook it, simply finely chop it along with the basil.

GENERAL COOK’S NOTES

All oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).

All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;

• 1 teaspoon equals 5ml
• 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
• 1 cup equals 250ml (Nth America use 237ml)
• 4 teaspoons equal 1 tablespoon
• I use the below unless specified in my recipes;

Herbs are fresh |Vegetables are of a medium size |Eggs are roughly 60 grams in weight (large)

NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY