Herbed Green Eggs and Frizzled Ham

Naturally colored with fresh spinach and herbs, Green Eggs & Frizzled Ham reinvent the storied recipe with exceptional flavor and wholesome appeal.  

Welcome to Fountain Avenue Kids, where kids of all ages and backgrounds take center stage in cooking videos, making recipes that they are truly excited about – and adults will be excited about too! My mission is to engage kids’ natural creative energy, encourage them to try new foods, develop new skills, and have lots of fun in the process! 

Fun fact: Dr. Suess’s classic book, Green Eggs and Ham, uses just 50 different words. After writing The Cat in the Hat, which used 225 words, Seuss’s editor bet him that he couldn’t write a book using fewer words. (Not sure what they bet, but Suess won!)

One simply cannot say the words “green eggs and ham” without hearing the rhyming cadence of the classic Dr. Suess book. Of course, the same words may conjure up memories of a classroom cooking experiment, where rubbery, food-dyed eggs were prepared after the teacher read the book aloud. 

That was Stella’s memory (mine too!), but after preparing the following recipe, she had a brand new outlook. 

As a side note, I could make a poster-size collage out Sushi Stacks, Stella’s first Fountain Avenue Kids recipe, with the many photos that friends have emailed and texted since the video first appeared. The streamlined variation of the traditional sushi roll is fun to make, doesn’t include raw seafood, and tastes fabulous. If you haven’t tried, I highly recommend! 

But back to green eggs and ham…

Instead of relying on messy food coloring, these eggs are naturally colored with spinach and herbs, which simultaneously add light yet memorable flavor – almost like you blended summer-fresh pesto into the eggs.

The eggs are delightful as is, although the side of ham will round out the meal while tying into the much-loved theme. Where the ham is concerned, we like to sauté thin slices briefly in the same pan that the eggs are cooked, which Stella will tell you, gives it a decidedly bacon-like flavor. 

My kids second Stella’s love of the following green eggs and ham recipe. They have long enjoyed them with a side of toast, and also like tucking everything into an English muffin for a tasty breakfast sandwich.

Last summer, when we were on a green eggs and ham kick, my younger son, Christian, would frequently return from his landscaping job, famished, and ask if I had any “extra” green eggs and ham. For his snacking purposes, I began doubling the recipe so he could quickly reheat a portion to tide him over until dinner.

After cooking the dish in my kitchen several times, Stella began preparing it for her family. I smiled at one text from her mom, saying that Stella had effectively relieved her of her breakfast duties. Another message included a photo of Stella’s younger brother giving his meal two enthusiastic thumbs up. 

To me, this feedback sums up what I hope to accomplish with Fountain Avenue Kids – give kids an opportunity to cook, make it fun, and hope it fuels a hobby, which is ultimately a life skill that serves us well on so many levels.

As parents, grandparents, aunts, and uncles, we can do our part to encourage and facilitate. There’s fun to be had for everyone – and something tasty at the end. Perhaps the biggest gain is that cooking a meal creates an opportunity to sit around the table and truly connect. That’s long been my favorite part of the day.

What make these Green Eggs & Ham taste so good?

In terms of not tasting overly vegetal and allowing the flavor of the eggs to shine through, spinach works quite well in this recipe. It’s sweeter than greens like kale and chard and has a softer, less fibrous texture. The addition of basil and parsley introduce a light, fresh flavor reminiscent of pesto, although you could forego those additions if you don’t have them on hand. Stirring in a spoonful of pesto would be a flavorful alternative.

A final sprinkle of cheese adds a hint of gooey decadence, and while we often add shredded mozzarella or an Italian blend cheese, sharp cheddar or crumbled feta work equally well. A dusting of fresh Parmesan will also complement the colorful eggs, or you could get fancy and top with fontina, asiago, or even Gruyere.

What to serve with Green Eggs & Ham?

Ham is an option that rounds out the meal, although you could use bacon, sausage, or simply serve the eggs with toast and/or a side of fruit. Clementines are an easy-peel favorite in our house. When using ham, we like thin slices and sauté – or “frizzle” – them (see photo directly below) to crisp the edges and enhance the flavor. 

Alternatively, tucking the mixture into a toasted English muffin, warmed tortilla, or wrap makes for a tasty breakfast sandwich and convenient on-the-go meal. Or make an open-face sandwich and sprinkle with Everything Bagel Seasoning, as my kids like to do (pictured below). Sometimes, we add a layer of mashed avocado under the eggs. So many delicious possibilities! 

No food coloring needed! Fresh spinach and herbs create vibrant color and exceptional flavor in these versatile eggs that add a hearty serving of fun to any meal.

Stella and her delicious masterpiece during an earlier “practice” session.

Green eggs and ham may seem gimmicky (and they are fun!), but we wouldn’t be making them on repeat if they didn’t taste great.

Herbed Green Eggs and Frizzled Ham

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2 servings

Naturally colored with fresh spinach and herbs, Green Eggs & Frizzled Ham reinvent the storied recipe with exceptional flavor and wholesome appeal.  

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For the herbed eggs:

• 4 large eggs
• 2 cups lightly packed (~2oz) baby spinach*
• 2 good-size sprigs fresh basil*
• 1 sprig fresh parsley
• ¼ teaspoon kosher salt and several grinds of the pepper mill

The remaining ingredients:

• ½ tablespoon butter (or olive oil)
• 4 slices ham (we use thinly sliced deli ham; could use leftover ham from dinner – or sub bacon, prosciutto, or Canadian bacon)
• ¼ cup (1 ounce) shredded mozzarella, cheddar, feta, or cheese of choice
• Optional: Toasted bread or English muffins for making a sandwich, open-faced or regular

Instructions:

1. Crack the eggs into a blender and add the spinach, herbs, salt, and pepper. Start blending on low, and then increase to high speed and blend, scraping down the sides as needed, until the mixture is smooth.
2. Meanwhile, heat a large nonstick skillet over medium heat and cook the ham for a few minutes on each side or until golden in spots and lightly crisp. Transfer to a plate.
3. Reduce the heat to medium-low, add the butter to the pan, let it melt, and swirl the pan to allow the butter to evenly coat the surface. Pour in the egg mixture and cook until the eggs start to set.** At this point, continue to cook, stirring with a silicone spatula to gently scrape up the eggs and create large curds, until the eggs are set but still soft. Sprinkle with the shredded cheese and remove from the heat.
4. Serve the green eggs with a side of ham or make into sandwiches or loaded toast if preferred.

Notes:

* If you don’t have fresh herbs on hand, you may omit. Alternatively, a tablespoon of snipped fresh chives (instead of or in addition to the basil and parsley) is also nice. You could even try a tablespoon of pesto instead of the fresh herbs.

A few more things… My younger son likes to mash avocado on crisp toast and then top with the ham and green eggs for a super satisfying meal any time of day.

A final sprinkle of Everything Bagel Seasoning is tasty too.

Any leftovers can be covered, refrigerated, and gently reheated in the microwave.

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