Best 11 Green Eggs And Ham Recipes

GREEN EGGS AND HAM

Steps:

• Melt butter in a cast-iron skillet over low heat. Add prosciutto and cook until crisp, 3 to 5 minutes.
• Beat eggs and cream in a cup and pour into the skillet. Cook over low heat while stirring until eggs start to set and get creamy, about 10 minutes. Stir in Parmesan cheese and cook and stir for 2 to 3 minutes. Mix in pesto and season with salt and pepper. Serve immediately.

GREEN GARLIC AND HAM SCRAMBLED EGGS WITH CHEESE

Steps:

• Melt the butter in a skillet over medium heat. Cook the onion, garlic scapes, and ham in the melted butter until the onion is tender, about 5 minutes.
• Beat the eggs, milk, salt, and pepper together in a small bowl; pour into the skillet and cook, stirring continually, until the eggs have nearly set, but are still slightly moist. Add about half the Cheddar cheese; cook and stir until the eggs are completely cooked, about 5 minutes. Top with the remaining Cheddar cheese to serve.

GREEN EGGS AND HAM QUICHE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Coat the bottom of a 9x13 inch pan with cooking spray.
• Combine spinach and onion in the bowl of a food processor. Process to finely chop. Add eggs, milk, and baking mix; process to mix. Pour mixture into prepared pan. Sprinkle ham and cheese over the top.
• Bake in preheated oven for 35 to 45 minutes. Quiche is done when toothpick inserted in the center comes out clean. Garnish with tomato slices to serve.

GREEN EGGS AND HAM SANDWICHES

Steps:

• Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk the eggs, milk and pesto. Add to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set and top appears glossy, remove from skillet and cut into quarters., On each English muffin bottom, layer ham, eggs and cheese. Replace tops.

SWEET POTATO-GREEN ONION PANCAKES WITH POACHED EGGS, HOLIDAY HAM AND PEPPER JAM

Steps:

• For the pancakes: Combine 4 cups cold water and 1 tablespoon kosher salt in a large bowl and stir until the salt dissolves. Stir in the sweet potato and let sit for 15 minutes. Drain, then dump onto a large piece of cheesecloth and wring out as much water as possible.
• Preheat the oven to 375 degrees F. Whisk together the eggs, onion and some pepper in a large bowl. Add the sweet potato and flour, and mix until combined. Fold in the green onions.
• Heat a few tablespoons each of butter and oil until shimmering in a large nonstick skillet over medium heat. Using a scant 1/4 cup per pancake, add the sweet potato mixture to the pan, leaving some space in between. Flatten slightly and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels, then transfer the pancakes to a baking sheet and place in the oven for 5 minutes to finish cooking.
• For the eggs: Fill a high-sided skillet halfway with water and bring to a boil over medium-high heat; add the vinegar. Line a plate with paper towels. Break each egg into a little ramekin or cup.
• One at a time, slip the eggs into the water, leaving space between them; adjust the heat to a bare simmer. Cook until the whites are set and the yolks still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to paper towels to blot off the water.
• To serve: Put the pancakes on a serving platter. Top 4 of them with a smear of pepper jelly, a few slices of ham and a poached egg. Season with salt and pepper. Top with another pancake to make sandwiches (see Cook's Note).

AMY'S GREEN EGGS AND HAM

Steps:

• In a greased 11x7-in. baking dish, layer broccoli and eggs. Combine the mayonnaise, mustard, ham and onions; spread over eggs. In a saucepan, melt butter; add flour. Cook and stir until bubbly. Gradually add milk, salt and paprika; cook and stir until boiling. Cook and stir 2 minutes more. Remove from the heat; stir in cheddar cheese until melted. Pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 400° for 10-12 minutes or until heated through.

LINDA'S GREEN EGGS AND HAM APPETIZERS

Steps:

• Pour the green food coloring in a bowl and gently roll the egg white halves in it. Your fingers will turn very green unless you use surgical gloves.
• Place the whites, hollow side down on a cake rack over a plate or tray to allow to drip-dry.
• While whites dry, mix the thoroughly mashed yolks with mayonnaise, mustard, and finely chopped ham.
• Season with pepper to taste. No salt is needed as ham is salty.
• Add green pepper, carrots, or onion, if using, and mix well.
• Before filling the whites, gently dab the green egg halves with paper towels to remove excess food coloring.
• When filled place in egg tray or a dish, cover with saran wrap, and chill until serving time.

LITTLE GREEN EGGS AND HAM DEVILS

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Cut each egg in half lengthwise. Scoop egg yolks out; place 3 to 6 egg yolks in a bowl, reserving remaining egg yolks for another use.
• Mash the 3 to 6 egg yolks with a fork; stir in avocado, lemon juice, cayenne pepper, and garlic. Season with salt and pepper.
• Arrange egg whites cut-side-up on a serving platter. Spoon avocado mixture into egg whites.
• Chop bacon into 1/2-inch pieces; place bacon and paprika in a small bowl and toss to coat bacon. Top deviled eggs with bacon pieces.

GREEN EGGS AND HAM - MEXICAN STYLE

Steps:

• Heat olive oil in a medium-sized skillet over medium heat. Add the diced ham or chorizo and saute briefly until lightly browned.
• Stir in the salsa verde and cook until hot.
• Crack the eggs directly into the pan with the sauce (no need to whisk first). Stir the mixture with a spatula to mix in the sauce and to lightly scramble the eggs.
• Cook gently over medium-low to medium heat, stirring and scraping the bottom of the pan with a wooden spoon. Season to taste with salt and pepper.
• Remove from heat when the eggs begin to set, but are still moist, about 3 minutes.
• Sprinkle with snipped fresh cilantro, to garnish. Serve immediately.
• Good with a side of warmed fresh soft tortillas.

GREEN EGGS AND HAM SANDWICHES

Steps:

• 1. Heat a 10 inch nonstick skillet over medium heat. Follow your skillets instructions, coat with cooking spray or use just a bit of oil. Whisk the eggs, milk and pesto together. Add to the skillet. The mixture should set immediately at the edges.
• 2. As the eggs set, push the cooked edges toward the center, letting the uncooked portion flow underneath -- like when you make an omelet. When eggs are set and the top appears glossy, remove them from the skillet and cut them into quarters.
• 3. On each English muffin bottom, layer half a slice of ham, eggs, and cheese. Replace the tops. Place in the microwave for about 10-12 seconds to melt the cheese. Enjoy!

HUEVOS VERDE CON JAMóN (GREEN EGGS AND HAM)

Steps:

• 1. Place a dry griddle or cast-iron skillet over medium-high heat.
• 2. Place a tortilla on the skillet and sprinkle with cheese.
• 3. Add ½ cup of ham and top with more cheese.
• 4. Place another tortilla on top. Cook until light golden for about 1 - 2 minutes.
• 5. Flip over and cook until golden brown. Set aside on a plate.
• 6. Cook the eggs to your preference. Once eggs have been cooked, place over tortillas; salt and pepper to taste and top with Green Sauce (see below).
• 7. Green (Tomatillo) Sauce Directions: (I make this ahead of time and keep it in the fridge to use on this and many other dishes.)
• 8. In a medium saucepan add fresh tomatillos, chiles, and enough water to just cover. Lightly salt.
• 9. Cook for 15 minutes and drain. (For canned tomatillos, just drain and remove the thin, clear skins.)
• 10. Place tomatillos, cilantro, onion and garlic in a blender or food processor. Process to almost smooth-leave a little texture.
• 11. In a large saucepan heat the oil over medium high heat. When oil is hot add all the sauce at once, stirring constantly until darkened-about 5 minutes.
• 12. Add the broth, return to a boil and reduce heat to medium and simmer until thickened, around 10 minutes.
• 13. Remove from heat, squeeze in fresh lime juice, stir again, taste and add salt if needed. Place in an airtight container and refrigerate if not using immediately.