Recipe by Chef Michael Williams
Green Eggs and Ham
- Prep time 15 mins
- Cook time 10 mins
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That is right…Just like the Dr. Suess classic, green eggs! The only difference is with this recipe, the eggs are green because of pureed kale instead of a creation of the magical mind of Theodore Suess Geisel.
Ingredients
Directions
- The easiest way to cook the kale is to chop into pieces and remove any large stem pieces. Next add the kale to a large pre-heated fry pan along with ¼ cup of water. Stir regularly until the kale is dark green and completely wilted. Remove from the pan and set aside.
- Once the kale has cooled a little squeeze any excess water and add to a food processor or blender with the coconut milk and one of the eggs. Puree until smooth. Alternatively you could use and immersion blender.
- Whisk the remaining 5 eggs in a large bowl with the pureed kale mixture, salt and paprika. Make sure you whisk until everything is incorporated well.
- Now preheat your egg pan on medium heat. Add a touch of butter or oil and then the onion and ham. Sauté, stirring regularly, until the onions are lightly browned.
- Add the garlic and sauté, stirring frequently, for about 1 minute longer.
- Now add a bit more butter or oil and then the egg mixture and scramble. Once the eggs are finished, serve with some extra veggies and a piece of toast and enjoy your green eggs and ham!
Variations
- If you are making this for young children you may want to skip the onions and garlic if necessary and don’t tell them that kale is making the eggs green 🙂
