Kayelle
Chef Extraordinaire
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)
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
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 baking dish
- spread well dried spinach on the bottom, and sprinkle with some fresh ground nutmeg
- top the spinach with the cubed ham
- Arrange eggs, cut-side up.
- 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.
- Pour sauce over all and sprinkle Parmesan cheese over sauce.
- Bake in the preheated oven until bubbling and golden brown, 20 to 25 minutes.
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