Greens, Egg, + Ham Toast Cups
I’ve been brainstorming “Green Eggs and Ham” ideas for a little while now and so far have come up with a few. I wanted to do something that definitely included the “green” but also would be something kids would still eat.
The key to these is chopping the greens up small enough so they sit nicely in the cups. You can use any kind of baby greens you want (baby romaine, baby spinach, or baby kale). But don’t use regular kale or anything super hearty like that, because it’s not really tender enough, and the egg yolks could break.
Normally I prefer to eat ham sliced fresh from the deli counter, but it’s actually easier to use pre-cut ham for these because they come in perfect circles and fit into the cups easier.
This is a really easy way to use up bread that’s going stale, too! As long as you can roll it out, you’ll be fine. You can use tortillas for this too, but the sandwich bread is more porous and will absorb the egg whites better. I like to use wheat sandwich bread, but use whatever kind you prefer.
Normally I don’t do step-by-steps photos, but the arrangement of the ingredients is pretty important for these little guys!
Total Time: 45 Minutes
Yield: 12 Toast Cups
Difficulty Level: Easy
12 slices of sandwich bread
12 slices of thin deli ham
2 large handfuls of baby spinach or other baby greens
12 extra large eggs
Salt and Pepper
- Preheat the oven to 375 degrees Fahrenheit.
- Spray a standard muffin pan with cooking spray.
- Cut the crusts off of each slice of bread. Use a rolling pin to flatten the bread. Then, slice each piece in half diagonally.
- Fill each muffin tin with 2 halves of the bread, as shown in the photo.
- Next, slice each piece of deli ham in half. Place 2 pieces in each muffin tin, at a 90 degree angle on top of each piece of bread.
- Finely chop the baby spinach until it’s about the size of roughly chopped parsley. Add about 1 tablespoon of greens to each cup.
- Carefully add 1 egg into each cup. I start by cracking each egg into a ramekin, and then gently adding it to the muffin cups.
- Sprinkle each egg with salt and pepper.
- Bake at 375 for 20-25 minutes. 20 Minutes should give you a slightly runny yolk, and 25 should give you a cooked yolk. Serve immediately.
[inspired by Dr. Suess; method adapted from Martha Stewart]