How to Make Green Eggs and Ham for Breakfast Fast
Equipment
- pressure cooker
- measuring cups
- spoons
- Food processor
- Medium nonstick skillet
- Rubber spatula
Ingredients
- 2 cups packed baby spinach, arugula, or baby kale
- 1 cup packed fresh parsley leaves, plus more for serving
- 1 cup packed fresh basil leaves
- 3 tbsp grated Parmesan cheese
- 1/2 cup olive oil
- 6 large eggs
- 2 tbsp unsalted butter
- 8 (1/4-inch-thick) slices deli ham, such as black forest or honey ham
- Toast, for serving
Instructions
- Make the green sauce: When I prepare Green Eggs and Ham, the moment that transforms the dish is blending the spinach, parsley, and basil with freshly grated Parmesan in a bowl before sliding everything into the food processor. With the blade and attachment in place, I pulse the mixture in quick pulses until it’s finely chopped, releasing that fragrant mix of herbs. Then, as the processor hums, I slowly stream in oil, watching as the vibrant green comes alive in under a minute, ready to infuse the eggs with flavor that feels both fresh and indulgent.
- Fold the green sauce into the eggs: To bring Green Eggs and Ham to life, I start by cracking the eggs into a medium bowl, adding just a pinch of salt before I whisk to combine and gently break the yolks. Then comes the magic—folding in the spinach sauce, letting its vibrant color swirl through the mixture until every bite carries that herby richness. I always save the remaining sauce for future use, knowing it can brighten up another breakfast just as easily.
- Cook the eggs: I melt a bit of butter in a medium skillet over low heat, letting it coat the pan before I pour in the eggs. The secret here is to cook them slow, stirring gently with a rubber spatula so they form tender, large curds that stay perfectly moist. After 10 to 12 minutes, the transformation is complete, and the texture is as dreamy as the color.
- Warm the ham: As the eggs gently cook nearby, I slide slices of ham into a medium skillet, setting it over medium-high heat. In just about 5 minutes, the meat is perfectly warmed, releasing that irresistible aroma that pairs so beautifully with the vibrant greens in my version of Green Eggs and Ham.
- Serve: With everything warmed and ready, I plate the eggs alongside buttery toast, nestling slices of savory ham on the side and sprinkling a touch of fresh parsley over the top—it’s a simple finish that makes Green Eggs and Ham feel both comforting and special.
Notes
One thing I’ve learned from making this dish often is that the vibrant spinach really transforms into a silky sauce that clings beautifully to the eggs, and if I have any left, I keep it well covered in the refrigerator where it stays fresh for 5 days, making it easy to reheat for a quick breakfast or even spoon over grilled chicken when I’m short on time.