As promised, I’m working on a series of posts on how to shape children’s behavior. It’s taking some time, so I hope you enjoy this tasty dish in the meantime!
One of my favorite meals to prepare is brunch. Not only are many dishes guilty-yummy, but brunch usually means good friends and warm conversation– YAY! I randomly came across this fun recipe a few years ago. It’s super easy to put together, and it’s a unique way to offer proteins other than the usual bacon and sausage. It’s been a hit every time I’ve made it; it looks great, but also tastes delicious. I also appreciate having a baked item for brunches, so you don’t have to man the stove when you’d rather be chatting with friends. A tasty, unique dish with a fun twist on a popular children’s book
Every year, our school celebrates Dr. Seuss’s birthday. We all wear pajamas to school (YAY! MY FAV), kids bring their pillows and stuffed animals, and we lounge about and read all day. The kids get about 100x cuter when they’re wearing their PJ’s. Just sayin’. But lounge and read??? That is my kind of day! If I die famous, I hope people wear PJ’s and read books on my birthday. Dr. Seuss’s birthday is on March 2, so I guess I missed it this year. In the future, though, I plan to commemorate this celebration of reading by making green eggs and ham! However, I am changing the name to Green, Eggs, and Ham because the eggs aren’t really green, but there is green (spinach) in the dish. So it’s there as a noun, not an adjective :).
Mmm that soft-baked runny egg goodness. Yum. Happy Belated Birthday, Dr. Seuss!
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Green, Eggs, and Ham
A slight tweak on the recipe by Rachel Ray
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp butter
- 2 large shallots, finely chopped (or 1/2 cup onions, diced)
- 1 (10-oz) box frozen chopped spinach, defrosted in microwave and drained.
- 1/3 to 1/2 cup heavy cream, eyeball it
- salt and pepper
- 8 large slices deli ham or prosciutto di Parma (Get 16 slices if they look too small to line a muffin cup. More ham is better than too little.)
- 8 eggs
Instructions
- Preheat oven to 375ºF.
- In a medium skillet over medium heat, heat the oil and butter and sweat the shallots a few minutes. Add the spinach and stir in the cream. Season with salt and pepper. Cook the spinach, stirring occasionally, until the cream has thickened, about 5 minutes. Adjust seasoning to your taste.
- Line the nonstick cups with 1 slice of meat each (unless you have small slices, then overlap 2 slices for each cup).
- Spoon the cooked spinach mixture evenly into the cups, about 1 heaping tablespoon per cup.
- Crack one egg into each cup, making sure it stays whole. Season the tops with salt and pepper.
- Bake in the oven until set, about 15 minutes. Allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve immediately.
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