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A recipe for green eggs and ham
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5 from 2 votes

A Green Eggs and Ham Recipe with Spinach Purée

A green eggs and ham recipe inspired from the popular Dr. Seuss book. Made using a vibrant green spinach purée to add colour, nutrition and a delicious spinach flavour to scrambled eggs.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 servings
Calories 610kcal
Cost 10€/$13


For the Spinach Puree

  • 400 g spinach
  • 100 ml olive oil
  • ¼ tsp salt
  • cracked black pepper
  • 1-2 pc ice cubes plus ice for the ice bath

For the Rest

  • 3 whole eggs
  • 3 slices ham
  • 1 tsp olive oil or butter


  • Bring a large pot of salted water to a boil and get a big bowl of ice water ready beside it.
  • Cook the spinach (blanch) in the boiling salted water and stir frequently to keep it submerged in the water. Cook for about 3-5 minutes or until the spinach is completely soft and pulls apart easily.
    Boiling the spinach in a large pot of salted water.
  • Immediately refresh the spinach in the ice bath and stir until completely cooled.
    Refreshing the spinach in ice water.
  • Strain the cooled spinach from the ice water and squeeze out any excess water.
    Straining the cooked spinach.
  • Starting on low speed, blend the spinach with the oil, ice cubes, salt and pepper. Once the blender is properly pulling everything together, increase to high speed and blend for about 1 minute. If the blender won't spin, add more olive oil until it does.
    The finished spinach puree in the blender.
  • Add about 3-4 tbsp of the spinach puree to 3 eggs (about 1 tbsp per egg). Mix in a bowl and whisk together but don't season yet.
    Adding the spinach puree to the eggs in a bowl.
  • Heat the ham in a little butter or oil in a small pan and fry until warm.
  • Get a cast iron or non-stick pan to medium-low heat. Add the green egg mixture and reduce the heat to low. Stir frequently with a spatula until the eggs are cooked. Season with salt and pepper at the end.
    Mixing the green eggs in a cast iron skillet pan.
  • Serve immediately with the ham and enjoy!
    Green eggs and ham on a plate with a knife and fork.


You can save the spinach puree for up to 3 days in the fridge. It also freezes very well.
Salting the eggs at the end will make softer eggs.
Keep the spinach purée cool at all times to prevent the colour from discolouring.
You can add lemon juice to the eggs if you like, but the colour will start to turn grey. Always add acidic ingredients to green purées at the very last minute.
You don't need to add oil to the pan when cooking the eggs because they contain enough oil from the spinach purée.


Calories: 610kcal | Carbohydrates: 7g | Protein: 15g | Fat: 60g | Saturated Fat: 10g | Cholesterol: 32mg | Sodium: 950mg | Potassium: 1239mg | Fiber: 4g | Sugar: 1g | Vitamin A: 18762IU | Vitamin C: 56mg | Calcium: 202mg | Iron: 6mg
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