Recipe for Easy Green Eggs and Ham – topped with feta cheese
1/2 leek – slice thinly at an angle
1/2 clove garlic – peel, grate finely & chop
75g smoked ham – cut into cubes (1cm)
1/2 bell pepper – deseed & slice thinly
25g Swiss chard – slice thinly & discard stalks
25g baby spinach – discard stalks
2 eggs (from your pantry)
25g Fairview feta
1/4 tbsp Tabasco (optional)
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Prepare all ingredients as indicated above.
Greens mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the leeks and sauté for 3-5 minutes until softened and slightly sweet. Then add the garlic and cook, stirring, for a few seconds. Add the cubed ham, cook for 5 minutes until golden, then add the green bell peppers. Cook for 2 minutes before adding the Swiss chard and wilting it for 1 minute. Mix through, then add the baby spinach and allow to wilt for another minute. Don’t add any salt to the mixture, the feta and ham season the mix.
Eggs: Using a spoon, make a well for each egg (see quantity above) in the greens mix. Crack an egg into each well and season with a few cracks of black pepper. Crumble over the feta (it’s quite salty, so no need to add salt to the eggs) and cover with a lid or tin foil. Cook for 5 minutes until the white sets, but the yolk (yellow) is still runny.
Serve the green eggs and ham topped with a splash of tabasco, if you like a little spice.
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