"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-09-2018, 02:56 PM   #1
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,999
Green Eggs and Ham

Easter will be here soon, and here's a delicious way to use up all those colored Easter eggs, and also that Easter ham.
This is an old recipe I've used many years for brunch or dinner.
Naturally, the ham can be optional for a good Lent casserole also.
It's really tasty.

Green Eggs and Ham

8 hard-boiled eggs, peeled and halved
16 oz. frozen chopped spinach, cooked and squeeze dried
1 cup cubed cooked ham (or more)
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dry mustard
  • 1 cup shredded Gruyere cheese
  • 1/2 cup freshly grated Parmesan cheese


  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 baking dish
  2. spread well dried spinach on the bottom, and sprinkle with some fresh ground nutmeg
  3. top the spinach with the cubed ham
  4. Arrange eggs, cut-side up.
  5. Melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until dissolved, 2 to 3 minutes. Gradually stir half-and-half into flour mixture until sauce is thickened and smooth, about 5 minutes. Season sauce with salt, pepper, garlic powder, and mustard. Stir Gruyere cheese into sauce until melted and smooth.
  6. Pour sauce over all and sprinkle Parmesan cheese over sauce.
  7. Bake in the preheated oven until bubbling and golden brown, 20 to 25 minutes.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-09-2018, 03:09 PM   #2
Executive Chef
 
Join Date: Mar 2008
Posts: 3,671
Sounds tasty.


from: A Recipe for Green Eggs and Ham for Dr. Seuss Party
This is the kind we used to make....when we had kids.
__________________

blissful is offline   Reply With Quote
Old 03-09-2018, 03:27 PM   #3
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,999
How cute is that Bliss!! Thanks..
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-11-2018, 12:17 PM   #4
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,552
Grandson's birthday is March 31st... Easter weekend - and he wants a HULK cake (certainly hope it is more professional looking than the Spiderman one - my ego is at stake here, LOL).

But both those recipes are perfect and suited to green! Hope I can find those green dots!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 03-14-2018, 02:49 PM   #5
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,699
There are some awesome hulk cakes out there.



here's one you could do w/o fondant or toppers :)
__________________
Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 03-14-2018, 04:48 PM   #6
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,552
I know, I've been checking them all out. I really like yours.

Funny thing is I have some black fondant only have never worked with it. Got it on sale after halloween! Picked it up just to play with but never got around to it.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 03-31-2018, 09:51 AM   #7
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,552
Did not turn out exactly as planned. Out of town son turned up so had help at the last minute with my 7 year old granddaughter who knew just where to put things. from the candy 'rocks' along the bottom - to the giant gummy worms on top.
LOL 3 adults were attempting to create grass but the last of the icing(it was an old tube) did not want to co-operate!


the colours inside the cake were requested by birthday boy's Dad.

Leaving in about an hour and driving very carefully with the cake on the floor!

Better than the poor Spiderman cake anyhow - and I sort of enjoyed my first attempt with fondant.
A humongous shout-out to LPBeier for holding my hand and giving beautiful instructions! THANK YOU!
Attached Thumbnails
Click image for larger version

Name:	DSCN5850.jpg
Views:	73
Size:	72.3 KB
ID:	29586   Click image for larger version

Name:	DSCN5837.jpg
Views:	74
Size:	99.1 KB
ID:	29587  

__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 04-12-2018, 04:18 PM   #8
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,248
Quote:
Originally Posted by dragnlaw View Post
Did not turn out exactly as planned. Out of town son turned up so had help at the last minute with my 7 year old granddaughter who knew just where to put things. from the candy 'rocks' along the bottom - to the giant gummy worms on top.
LOL 3 adults were attempting to create grass but the last of the icing(it was an old tube) did not want to co-operate!


the colours inside the cake were requested by birthday boy's Dad.

Leaving in about an hour and driving very carefully with the cake on the floor!

Better than the poor Spiderman cake anyhow - and I sort of enjoyed my first attempt with fondant.
A humongous shout-out to LPBeier for holding my hand and giving beautiful instructions! THANK YOU!
Dragnlaw, your cake is awesome. and I just gave you a few pointers. You did all the work and next time you want to use fondant it will be a lot easier. I love it!
__________________
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
LPBeier is offline   Reply With Quote
Old 03-02-2019, 06:43 PM   #9
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,241
Grilled Lemon Herb Mediterranean Chicken Salad

Click image for larger version

Name:	grilled_med_chicken_030219_IMG_5482.jpg
Views:	86
Size:	73.4 KB
ID:	33852
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 03-02-2019, 07:55 PM   #10
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,241
Quote:
Originally Posted by msmofet View Post
Grilled Lemon Herb Mediterranean Chicken Salad

Attachment 33852
OOPS wrong thread.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 03-02-2019, 08:10 PM   #11
Executive Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 3,667
Quote:
Originally Posted by Kayelle View Post
Easter will be here soon, and here's a delicious way to use up all those colored Easter eggs, and also that Easter ham.
This is an old recipe I've used many years for brunch or dinner.
Naturally, the ham can be optional for a good Lent casserole also.
It's really tasty.

Green Eggs and Ham

8 hard-boiled eggs, peeled and halved
16 oz. frozen chopped spinach, cooked and squeeze dried
1 cup cubed cooked ham (or more)
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dry mustard
  • 1 cup shredded Gruyere cheese
  • 1/2 cup freshly grated Parmesan cheese


  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 baking dish
  2. spread well dried spinach on the bottom, and sprinkle with some fresh ground nutmeg
  3. top the spinach with the cubed ham
  4. Arrange eggs, cut-side up.
  5. Melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until dissolved, 2 to 3 minutes. Gradually stir half-and-half into flour mixture until sauce is thickened and smooth, about 5 minutes. Season sauce with salt, pepper, garlic powder, and mustard. Stir Gruyere cheese into sauce until melted and smooth.
  6. Pour sauce over all and sprinkle Parmesan cheese over sauce.
  7. Bake in the preheated oven until bubbling and golden brown, 20 to 25 minutes.
This looks very good. Using hard boiled eggs is unusual, but it appeals to me! Don’t much care for spinach, usually, but seasoning it with nutmeg, which I love, makes it sound much more palatable.

I needed to get eggs today, but every single carton had a use by date of 3/8. In the regular course of things, I don’t use a dozen eggs in less than a week, (if I put my mind to it, I could) so I passed. Seeing this recipe kinda made me wish I hadn’t!
__________________
Dance like no oneís watching, sing like no oneís listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 03-02-2019, 09:47 PM   #12
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,593
Quote:
Originally Posted by JustJoel View Post
This looks very good. Using hard boiled eggs is unusual, but it appeals to me! Donít much care for spinach, usually, but seasoning it with nutmeg, which I love, makes it sound much more palatable.

I needed to get eggs today, but every single carton had a use by date of 3/8. In the regular course of things, I donít use a dozen eggs in less than a week, (if I put my mind to it, I could) so I passed. Seeing this recipe kinda made me wish I hadnít!
I never pay attention to the use-by date of eggs and I've never had a bad one. They keep for weeks. Dates on foods are more about so-called best quality rather than safety.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 03-02-2019, 10:00 PM   #13
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,999
Yes....I don't pay any attention to the 'use by' dates on egg cartons, either. I've never had a bad one from the store. My younger daughter throws away eggs if they're one minute past the 'use by' date.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 03-02-2019, 11:39 PM   #14
Executive Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 3,667
GG and Cheryl,
I don’t pay much attention to the dates either, after I buy them and bring them home! But I tend to look at them in the store. Mark is ultra sensitive to them, and I get into trouble if I bring home eggs that are only good for a week!
__________________
Dance like no oneís watching, sing like no oneís listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 03-03-2019, 12:44 AM   #15
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,593
Quote:
Originally Posted by JustJoel View Post
GG and Cheryl,
I donít pay much attention to the dates either, after I buy them and bring them home! But I tend to look at them in the store. Mark is ultra sensitive to them, and I get into trouble if I bring home eggs that are only good for a week!
Ultra sensitive to what? The date or the eggs? :winkb
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 03-03-2019, 02:26 AM   #16
Executive Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 3,667
The dates, of course! back atcha!
__________________
Dance like no oneís watching, sing like no oneís listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 03-04-2019, 06:20 PM   #17
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by JustJoel View Post
The dates, of course! back atcha!
Get a black marker and black out all the "best if used by" dates.

To some degree, I an understand his concern. Have you ever seen the episode where ATK will put an egg into a tea strainer hovering over a cup? Well, the amount of water in those eggs, it would appear to alter the recipe. They did it with older eggs and really fresh ones. The older the eggs, the more water inside the shell.

I am ever mindful that the shells of eggs are porous. It seems to me that if there is water inside the shell, then water can also go through the shell into the egg. The longer the eggs sit in the fridge, wouldn't there be more water through absorption from the outside?

I go shopping once a month. I usually buy three dozen eggs at a time. I am lucky if they last until the next month's shopping trip. Between baking, poached eggs, etc. we do go through a lot of eggs.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-05-2019, 05:29 PM   #18
Sous Chef
 
Linda0818's Avatar
 
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 847
Quote:
Originally Posted by blissful View Post
Sounds tasty.


from: A Recipe for Green Eggs and Ham for Dr. Seuss Party
This is the kind we used to make....when we had kids.
OMG! That is the cutest thing ever.
Linda0818 is online now   Reply With Quote
Old 03-05-2019, 06:15 PM   #19
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,593
Quote:
Originally Posted by Addie View Post
I am ever mindful that the shells of eggs are porous. It seems to me that if there is water inside the shell, then water can also go through the shell into the egg. The longer the eggs sit in the fridge, wouldn't there be more water through absorption from the outside?
No, it's the other way around - moisture can evaporate through the shell, so older eggs contain less water.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 03-05-2019, 09:06 PM   #20
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,598
I have read and heard that to get good results with hard boiled eggs, you should use older eggs. The supposedly peel easier if they are a few weeks old, instead of the most fresh.

CD
__________________

__________________
ďPeople say nothing is impossible, but I do nothing every day.Ē Winnie-the-Pooh
caseydog is offline   Reply With Quote
Reply

Tags
egg, eggs, ham

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:13 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.