GMA Recipe: Green Eggs and Ham

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Green Eggs and Ham
From Georgeanne Brennan
October 27, 2006

If you've ever wondered what green eggs and ham really taste like, there's a new book that will let you find out.

Georgeanne Brennan has written the "Green Eggs and Ham Cookbook," and it's filled with simple, scrumptious, wacky recipes for such foods as Cat in the Hat Pudding and Moose Juice and Schlopp.

Each recipe is accompanied by the original Dr. Suess verse that inspired it, and the pages are laminated to protect against splatters of Sneetch Salad, Oobleck, and Solla Sollew Stew.

If you, like Sam-I-am, also like green eggs and ham, you will like these green guacamole eggs and green glazed ham -- just try them. You can make the guacamole as mild or as spicy as you like. (If you don't want to cook a whole ham, try making a tablespoon or two of the glaze for a slice of ham.) You can eat them here or there. You can eat them anywhere.

Ingredients

1 fully cooked and smoked ham, about 8 to 10 pounds

1 cup apple or mint apple jelly

3 medium tomatillos, husked and minced

1 cup minced cilantro leaves or 1/2 cup minced cilantro leaves and 1/2 cup minced

Parsley leaves

4 ripe avocados

Juice of 2 to 3 limes

1 teaspoon salt

2 tablespoons white onion, minced (optional)

2 serrano chilies, seeded and minced (optional)

4 ounces butter or 3 tablespoons extra-virgin olive oil or other light cooking oil, such as canola or sunflower

12 pasteurized eggs

Directions

1. Heat the ham as directed by the package instructions. Let cool to almost room temperature, about 20 minutes.

2. Mix the apple jelly and the minced tomatillos together to make glaze. Spread the ham all over with the glaze, except on the cut side.

3. Using your hands, gently pat the cilantro, or cilantro and parsley, into the glaze until it is solid green.

4. To make the green eggs, cut the avocados in half and remove the pits. With a spoon, scoop the flesh out into a bowl. Mash it with a fork, then add the lime juice and salt and, if you want, the onions and chilies. Mix again.

5. In a large frying pan, melt the butter or heat the oil over medium heat. When hot, crack the eggs into the pan.

6. Cover the pan and cook until the yolk has a pale white film over it and is slightly to very firm.

7.With a spatula, gently slide the eggs onto plates or a serving platter.

8. Spoon the guacamole over each yolk, covering it. Serve immediately.

Makes 12 servings

Recipe copyright 2006, Georgeanne Brennan, "Green Eggs and Ham Cookbook"