Gluten Free Baked Green Eggs and Ham Recipe
Green Eggs and Ham is 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 gluten free Baked Green Eggs and Ham recipe will happily eat them in the rain, on a train or even at your dining table.
- 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
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.
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