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”Green Eggs and Ham” Cups

”Green Eggs and Ham” Cups
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Prep Time: 10 min Serves: 4
Cooking Time: 15 min Yield: 12 egg cups
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Start this recipe with a natural, uncured ham so it doesn’t have added sodium nitrite, a potentially cancer-causing preservative. You’ll fill the ham cups with a pureed mixture of eggs, white cheddar cheese, fresh basil and a pinch of salt. The eggs will have a hint of Dr. Seuss-inspired green to please your inner child.



1. Preheat the oven to 425°F.
2. Spritz the 12 cups of a stick-resistant muffin tray with cooking spray.
3. Press a ham slice into each muffin cup to form a bowl, noting it will be larger than the cups. (Note: If your ham slices are large, trim to 5-inch diameter for best results. Use ham slices of standard thickness; if thin, they can tear and egg mixture can leak out of the ham cups)
4. In a blender, add eggs, cheese, pinch of sea salt, and 10 of the basil leaves; cover and puree on high speed until egg mixture is an even color and frothy, about 1 minute. (Note: Mixture will have just a hint of green. It’s OK if small flecks of fresh basil remain.) Pour into the ham cups.
5. Bake until egg mixture just begins to brown and ham edges are crisped, about 15 minutes.
6. Garnish with remaining basil and serve while warm.

An alternative way to prepare this dish is to simply add the cheese and basil into the ham cup; crack one whole egg into each; bake!

PC: Jackie Newgent


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