Green Eggs And Ham
The green comes from creamed spinach
Makes enough for: 2 people
Equipment
- 1 silicone muffin pan
Ingredients
- 200 g baby spinach
- salt and freshly ground black pepper to season
- 15 mls cream
- 4 slices wafer thin ham
- 4 eggs
- toast to serve
Method
- Preheat the oven to 180° Celsius
- Rinse the spinach, shake off the excess water, and place into a non stick frying pan
- Place onto a medium temperature, and cook until wilted
- Remove from the heat and place the spinach into a colander to drain
- Squeeze out any excess water then return to the pan and add season generously
- Add the cream, and cook on a low temperature until nice and creamy
- Turn off the heat and set aside
- Line 4 holes of a silicone muffin with one slice of ham per hole
- Place a tablespoon of the creamed spinach into each hole
- Crack an egg into each hole and season generously
- Place the muffin pan onto a baking tray, and place into the oven for 20 minutes
- Remove from the oven, and remove the green eggs and ham from the pan
- Serve with toast and the rest of the leftover spinach (if there is any)