Gluten Free Baked Green Eggs and Ham Recipe

by Carol Kicinski on January 9, 2012

Gluten Free Recipes - Green Eggs and Ham Green Eggs and Ham are a naturally gluten free recipe for breakfast that took a pretty big effort on my part to get developed for the first time. In my opinion the trouble “Sam I Am” had with his Green Eggs and Ham had everything to do with his presentation. When you have to chase someone all over the place and they still will not try them here or there or anywhere – maybe it is time to pay a little attention to the details of what makes a dish appealing! After all, once he finally got the guy to try them, it was a hit! But what an effort – in the dark, in a house, with a mouse, in a box, and even with a fox and still he resisted.

I am sure that the lesson from this great story is that one should not make a snap decision about liking something (or maybe even someone) before really trying it, but I took away from it something a little different. I learned that people eat with their eyes first. If something looks appealing, it is a whole lot easier to take that first bite!

My own personal version of Green Eggs and Ham is a tad bit fancier than Sam I Am’s was – they are playful and fun and even kind of pretty and of course taste delicious. And I don’t have to entice the diner with boats and goats.

Since the eggs are the real star of the show, I start with the best quality, organic, cage free variety from healthy chickens (I use Nature’s Yoke’s eggs).  Then I beat the whites stiff, fold in some spinach, ham and parmesan, and then they are baked into light-as-air savory meringues. To top it all off I make a fat-free (but flavor-FULL) sauce by blending non-fat cottage cheese with lemon juice, a pinch of dry mustard powder, hot sauce and chives – not exactly Hollandaise Sauce but much lighter and very tasty in its own way.

I am sure the people you tempt with this version of a gluten free Green Eggs and Ham recipe will happily eat them in the rain, on a train or even at your dining table.

Gluten Free Recipe - Baked Green Eggs And Ham

Gluten Free Baked Green Eggs and Ham Recipe

Ingredients

¾ cup fat free cottage cheese
Juice of ½ a lemon
1/8 teaspoon dry mustard powder
6 or 7 chives, finely minced
3 dashes hot sauce (such as Tabasco)
Kosher salt and freshly ground pepper
4 large organic, cage free eggs
2 cups baby spinach – stems removed and very finely chopped
4 slices gluten free extra thin deli ham, finely chopped
¼ cup grated parmesan cheese

Directions

Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

Prepare the sauce by blending the cottage cheese with the lemon juice, mustard, chives, hot sauce and a large pinch of salt and pepper until smooth – you may have to scrape down the sides of the blender 2 or 3 times to get it really smooth. Place in a small serving bowl and set aside. (if you make the sauce ahead, refrigerate it.)

Separate the eggs putting the whites in a large mixing bowl and the yolks into 4 small bowls (one yolk in each bowl). Beat the egg whites until glossy, stiff peaks form. Gently fold in the spinach, ham, parmesan cheese and a large pinch of pepper.

Spoon the mixture into 4 mounds on the parchment paper, making a deep well in the center of each. Bake for 3 minutes then slide 1 yolk into each well. Sprinkle with a small pinch of salt and pepper and bake until the yolks are set – 3 -4 more minutes (a minute or two longer if you don’t like the yolks runny).

Serve immediately with the sauce on the side.

Servings

A gluten free recipe that makes 4 fun servings.

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Categories:    Breakfast & Brunch

{ 13 comments… read them below or add one }

Donna January 9, 2012 at 5:17 pm

I LOVE this post! I read that book thousands of times to my kids – they couldn’t get enough of it! And I must agree that your presentation is a whole lot better than Sam I Am’s.

Reply

Carol Kicinski January 12, 2012 at 1:28 pm

Thanks Donna – it was one of my boy’s favs too – thus I can almost repeat it by heart :)

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Sarah @ Celiac in the City January 9, 2012 at 6:11 pm

How cute are these? And I’ve been on a spinach kick lately, these will fit right in!

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Angie Halten January 10, 2012 at 10:04 am

This looks so delicious, I can’t wait to try it out!

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InTolerant Chef January 10, 2012 at 4:46 pm

So cute! Great idea, I would eat them here and there,I would eat them anywhere!

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Kristi Rimkus January 11, 2012 at 9:35 am

What a fun recipe. The presentation is so appealing.

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Kim (Cook It Allergy Free) January 11, 2012 at 10:52 am

Oh my gosh. My kids would adore adore adore these. I am so making them this weekend! You are awesome!

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Maggie January 11, 2012 at 3:40 pm

These are a totally glammed up version of green eggs and ham! I love it Carol.

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Alisa January 12, 2012 at 12:12 am

A little cheesy for me :) – but, these are adorable Carol!

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Carol Kicinski January 12, 2012 at 1:27 pm

Haha Alisa! You can of course omit the cheese for dairy free, just add a pinch more salt.
xo,
c

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Chris Jax March 11, 2012 at 9:48 am

Tried this dish and it was excellent! I posted your recipe picture on my blog, but if you would like me to remove it I will.

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MR June 23, 2012 at 9:43 am

Made these this morning for my daughter, trying to get more vegetables in her. She loved them, thank you!! And I loved how light and fluffy the whites turned out. I’m not much of a cook so I tend to stay away from recipes that call for “stiff peaks” that normally signifies a chance for something to go terribly wrong, but these were easy enough for me. Thanks again, delicious!

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Carol Kicinski June 25, 2012 at 8:20 am

Aww, great! Glad they worked for you and your daughter loved them!

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