If you're looking for a fun and festive party appetizer that will impress your guests, Linda's Green Eggs and Ham Appetizers are the perfect choice. These bite-sized treats are made with fresh asparagus, prosciutto, and hard-boiled eggs, and they're served on top of a creamy avocado spread. They're also incredibly easy to make, so you can whip up a batch in no time.
Let's cook with our recipes!
GREEN EGGS AND HAM RECIPE
Everyone will eat and enjoy this Green Eggs and Ham Recipe. Deviled eggs are always a big hit and this is a healthier version.
Provided by Kimberly
Categories Appetizer
Number Of Ingredients 8
Steps:
- Peel and cut in half the hardboiled eggs. Scoop out the yolks and place in a medium size bowl.
- Add the mayo, lime juice, salt, avocado and 1-2 drops of food coloring. Mix and mash well.
- Scoop or pipe your deviled egg mixture into the eggs.
- Take the ham out and cut it in half. Roll it up and stick a toothpick in it.
- Place the ham on the end of the egg and push the toothpick down into the egg.
- These are now ready to serve for a fun Dr. Seuss party!
GREEN EGGS AND HAM
Make and share this Green Eggs and Ham recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 49m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To make the Basil Pesto: Add the first 7 pesto ingredients to the container of a food processor or blender.
- Process until minced.
- With motor running, slowly pour oil in through the feed tube and blend until a paste forms.
- Transfer mixture to a bowl; cover and refrigerate until ready to use (or may freeze in an airtight container for up to 3 months; bring to room temp before using).
- To make Green Eggs and Ham: In a medium mixing bowl, whsik the eggs until slightly frothy; add in 2 tablespoons Basil Pesto, ham, salt, and pepper; stir to combine.
- Melt butter in a large nonstick skillet over medium heat; swirl butter to coat bottom of pan.
- When butter foams, add egg mixture all at once.
- Let set for 20 seconds.
- Cook, stirring, for about 3-4 minutes or until fluffy and almost dry.
- Serve with basil leaves as garnish.
Nutrition Facts : Calories 422.9, Fat 35.1, SaturatedFat 9.5, Cholesterol 459.9, Sodium 563.6, Carbohydrate 3.6, Fiber 1.2, Sugar 1.2, Protein 23.6
LINDA'S GREEN EGGS AND HAM APPETIZERS
These are GREAT around the holidays to bring, especially to a Halloween, Christmas, Easter or St. Patrick's Day Party!!! Cooking time is time it takes to make your hard boiled eggs.
Provided by Lindas Busy Kitchen
Categories Ham
Time 35m
Yield 12 egg halves
Number Of Ingredients 11
Steps:
- Pour the green food coloring in a bowl and gently roll the egg white halves in it. Your fingers will turn very green unless you use surgical gloves.
- Place the whites, hollow side down on a cake rack over a plate or tray to allow to drip-dry.
- While whites dry, mix the thoroughly mashed yolks with mayonnaise, mustard, and finely chopped ham.
- Season with pepper to taste. No salt is needed as ham is salty.
- Add green pepper, carrots, or onion, if using, and mix well.
- Before filling the whites, gently dab the green egg halves with paper towels to remove excess food coloring.
- When filled place in egg tray or a dish, cover with saran wrap, and chill until serving time.
Nutrition Facts : Calories 44, Fat 3, SaturatedFat 1, Cholesterol 94.6, Sodium 91.9, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 3.8
"GREEN EGGS AND HAM"
Provided by Tyler Florence
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Put the basil, parsley, garlic, pine nuts, cheese, and olive oil into a blender. Blend until the paste is fairly smooth, adding more oil or some water if it is too thick. Taste and adjust seasoning with salt and pepper; set aside.
- Heat a dry cast iron skillet over medium-high heat. Brush the bread slices with olive oil and fry them on both sides until golden brown. Rub them gently with the garlic clove and keep the toast warm. Now add a little oil and the thyme to the pan and fry the prosciutto slices until they are crisp, about 1 to 2 minutes; set aside.
- Meanwhile, fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off.
- To assemble, put a slice of toast on a plate and place 2 poached eggs on top. Spoon a tablespoon of pesto over each egg and top with some crisp prosciutto. Using a vegetable peeler, thinly shave a few slices of Parmesan over everything and garnish with some basil leaves.
GREEN EGGS AND HAM
Steps:
- To assemble 1 open-faced sandwich, preheat the oven to 425 degrees F or turn the broiler to low.
- Set the focaccia on a baking sheet or in an ovenproof dish. Dot it with dollops of ricotta, drizzle with 1 tablespoon of the pesto, and top with pecorino and the prosciutto cotto.
- Either crack the egg directly on the top and bake until the egg is set, about 10 minutes, or prepare a sunny-up and bake the pizza bianca separately until slightly crisp on the edges, then lay the egg on top.
- To finish, top the egg with remaining 1 tablespoon pesto, plenty of pecorino, and a pinch of chile flakes. Cut it in half if you intend to share, but don't feel bad if you scarf this down solo.
- Measure 275 grams of water into the bowl of a stand mixer fitted with the dough hook and add the yeast. Disperse with your hand, then add 25 grams olive oil, the flour, and sugar. Mix briefly on low speed to combine the ingredients, then let rest (autolyse), covered, for 20 minutes.
- Sprinkle with the kosher salt and add the remaining 25 grams water. Mix on speed 1 (low speed) for 5 to 7 minutes, until the dough begins to pull from the sides of the bowl and appears shiny and smooth.
- Turn the dough out onto a greased baking sheet and cover loosely with well-oiled plastic. (The easiest way to oil a sheet of plastic is simply to drag it across the greased baking sheet.)
- Let the dough rise for 1 hour; it will be quite puffy and fill nearly three-fourths of the baking sheet. (This first rise on the baking sheet uses gravity to help spread and stretch the dough.)
- Gently remove the plastic and use well-oiled fingertips to poke the dough and stretch to fill the pan. (This step fulfills the same purpose as a punch down or pre-shape in some of our other breads. You're taking away some of the gas while encouraging the dough to take its final shape.)
- Preheat the oven to 425 degrees F. Cover the focaccia with well-oiled plastic, and let it proof for 45 to 60 minutes, or until the dough fills the entire pan. Gently remove the plastic and give the dough one last well-oiled poke.
- Sprinkle with the oregano, rosemary, and fennel pollen (if using). Drizzle with the remaining 15 grams olive oil. Bake for 25 minutes, or until golden. Sprinkle with the Maldon salt.
- To make the ricotta, in a large saucepan, combine the milk and cream and bring to 180 degrees F over medium heat, being very careful not to let it boil. Add the salt, lemon zest, lemon juice, and vinegar and stir to combine. Remove from the heat and set aside to rest 10 minutes.
- Set a colander over a large bowl and line the colander with cheesecloth. Using a measuring cup or a large ladle, give the pot another good stir. You will see that the curds and whey have separated. Gently ladle the curds into the colander. If you're going for ultimate richness, try not to break up the curds as you make this transfer.
- Let the ricotta drain in the fridge for about 2 hours, then remove it from the cheesecloth and store it in an airtight container in the fridge, where it will last for 7 days. (If you like, drain some of the whey from the bowl and reserve it for another use, such as a great probiotic lemonade.)
- In a blender, puree the olive oil and basil at high speed. Do not let it go too long or the heat from the blender will turn the basil brown. Add the pine nuts and puree another 1 minute, or until smooth. Pour the basil puree into a bowl and stir in the pecorino, lemon zest, lemon juice, and garlic. Season with salt to taste and store in the fridge in an airtight container for up to 4 days, or freeze for up to 30 days.
GREEN EGGS AND HAM QUICHE
Ham, spinach, onions, eggs and cheese! Another family favorite!
Provided by M
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Coat the bottom of a 9x13 inch pan with cooking spray.
- Combine spinach and onion in the bowl of a food processor. Process to finely chop. Add eggs, milk, and baking mix; process to mix. Pour mixture into prepared pan. Sprinkle ham and cheese over the top.
- Bake in preheated oven for 35 to 45 minutes. Quiche is done when toothpick inserted in the center comes out clean. Garnish with tomato slices to serve.
Nutrition Facts : Calories 186.6 calories, Carbohydrate 10.4 g, Cholesterol 91.4 mg, Fat 11.2 g, Fiber 0.8 g, Protein 11.1 g, SaturatedFat 5.7 g, Sodium 437.1 mg, Sugar 3 g
GREEN EGGS AND HAM OMELET
This easy egg dish makes an inexpensive yet satisfying dinner for one.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a small nonstick skillet, heat 1 tablespoon water over medium-high. Add spinach and cook, tossing, until completely wilted, about 1 minute. Transfer to a colander to drain, pressing out as much water as possible. Finely chop spinach; transfer to a medium bowl along with eggs. Whisk to combine and season with salt and pepper.
- Return skillet to heat and melt butter, tilting to coat pan; add egg mixture. Cook, stirring with a heatproof rubber spatula, until eggs begin to thicken, 30 seconds. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow underneath. Cook until just set, 15 to 30 seconds.
- Arrange cheese and ham on top of omelet. With spatula, fold omelet in half. Transfer to a plate and serve immediately.
Nutrition Facts : Calories 430 g, Fat 27 g, Fiber 2 g, Protein 40 g
AMY'S GREEN EGGS AND HAM
Steps:
- In a greased 11x7-in. baking dish, layer broccoli and eggs. Combine the mayonnaise, mustard, ham and onions; spread over eggs. In a saucepan, melt butter; add flour. Cook and stir until bubbly. Gradually add milk, salt and paprika; cook and stir until boiling. Cook and stir 2 minutes more. Remove from the heat; stir in cheddar cheese until melted. Pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 400° for 10-12 minutes or until heated through.
Nutrition Facts : Calories 321 calories, Fat 25g fat (11g saturated fat), Cholesterol 257mg cholesterol, Sodium 557mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
OLIVE AND HAM APPETIZER STACKS
Enjoy these olive and ham appetizer stacks made using Original Bisquick® mix that are ready in 35 minutes - perfect to serve a group.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 48
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. In medium bowl, stir Bisquick mix, basil and vegetable juice until soft dough forms; beat vigorously 20 strokes. Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 5 times.
- Press or roll dough about 1/4 inch thick. With 1 1/4-inch round cutter, cut into rounds. Gather dough scraps together and reroll; cut to make 48 rounds. On ungreased cookie sheet, place dough rounds 1 inch apart.
- Bake 6 to 8 minutes or until edges begin to turn golden brown. Remove from cookie sheet to cooling rack. Cool 10 minutes.
- Cut each ham slice into 6 wedge-shaped pieces; roll up each wedge. For each appetizer, spear toothpick into olive, 1 piece of rolled-up ham and baked round.
Nutrition Facts : Calories 25, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 150 mg, Sugar 0 g, TransFat 0 g
Tips:
- Prep Ahead: You can hard-boil the eggs and make the guacamole up to 3 days in advance. This will save you time when assembling the appetizers.
- Use Fresh Herbs: Fresh herbs like cilantro and chives add a pop of flavor to the guacamole and egg salad. If you don't have fresh herbs on hand, you can use dried herbs, but they won't be as flavorful.
- Don't Overcook the Eggs: For the perfect hard-boiled egg, cook the eggs for 10-12 minutes in boiling water. If you cook them for too long, they will become tough and rubbery.
- Make the Guacamole Smooth: For a smooth guacamole, use a food processor or blender to puree the avocados. You can also mash them by hand, but it will take a bit more time.
- Use High-Quality Bread: The type of bread you use for the sandwiches will make a big difference in the overall flavor of the appetizers. Use a high-quality bread that is sturdy enough to hold the fillings, but not too thick or dense.
Conclusion:
These Green Eggs and Ham Appetizers are a fun and easy way to celebrate Dr. Seuss's birthday or any other special occasion. They are also a great way to use up leftover ham and eggs. With a few simple ingredients and a little bit of time, you can create a delicious and festive appetizer that everyone will love.
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