Green Eggs and Ham

This recipe from chef Carla Hall of “The Chew” plays on the old Dr. Seuss book “Green Eggs and Ham.” Here spinach and avocado salsa top eggs and thick slices of country bread. A drizzle of jalapeno oil completes the dish. A great St. Patrick’s Day breakfast.

A slice of bread with a cooked egg in the center topped with ham, avocado salsa, and jalapeño oil, for a playful take on green eggs and ham.

Okay, so maybe this recipe isn’t exactly what Dr. Seuss had in mind when he wrote Green Eggs and Ham 50-some years ago. What’s that? You don’t recall the exact rhyme? Perhaps you’ll remember the namesake recipe that Carla made a few seasons ago on Top Chef. Her take is not fried or boiled, not poached or broiled, not soft or scrambled. You may like them. You will see. Originally published August 11, 2010.Renee Schettler Rossi

Green Eggs and Ham

  • Quick Glance
  • (2)
  • 50 M
  • 50 M
  • Serves 4
5/5 - 2 reviews
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  • For the jalapeno oil
  • For the avocado salsa
  • For the green eggs and ham


Make the jalapeno oil

Blend the parsley, 1/4 of the roasted jalapeno, and the olive oil in a food processor or blender until smooth. Season with salt and pepper to taste. Dip a spoon in the oil and take a taste. If desired, add more of the roasted jalapeno to suite your taste and blend again.

Make the avocado salsa

Combine the avocado, tomato, diced jalapeno, garlic, and 1/2 teaspoon of the chives. Season with salt and pepper.

Make the green eggs and ham

In a large sauté pan, heat a little canola oil over medium heat and cook the ham until crisp at the edges. Transfer to paper towels to drain and sprinkle with the chives. Wipe the oil from the skillet.

In a bowl, combine the spinach and 2 egg whites. Whisk in the remaining 2 egg whites until combined. Heat a little more canola oil in the pan used to cook the ham. Pour the spinach mixture into the pan and gently spoon the egg yolks into the whites, spacing them as the pan allows. Cover and cook until the whites are set, about 4 minutes.

Meanwhile, toast the bread and spread with butter.

To serve, top each slice of toast with a wedge of green egg, add some of the avocado salsa and some ham, and then drizzle with jalapeno oil. Eat them! Eat them! Here they are!

Print RecipeBuy the Top Chef: The Quickfire Cookbook cookbook

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Recipe Testers' Reviews

Green eggs and ham is a fun recipe, but more importantly, it’s a delicious one. The jalapeno oil is bright and fresh, as is the avocado salsa. It all comes together pretty quickly, even with making the oil and salsa. Using quail yolks is very “Top Chef-y,” but I’m glad that separating regular chicken eggs works just as well (what would you do with quail egg whites and chicken egg yolks?). Whisking the spinach with the egg whites was fun, although next time I might blend them for a greener color.

I was a little skeptical of this recipe starting out, but once on the plate, it looked beautiful and the flavors and textures all came together. It was hot and salty, crispy and moist, flecked with vivid green and dotted with bright yellow yolks. Next time, I’ll tweak the recipe a little more to our personal tastes. Some bites of the meal were too spicy for us, so in the future, I’ll scale the amount of jalapeños used to the amount of heat we want. I’ll also find a type of ham that’s less salty than country ham—while it was good, its saltiness was a bit overwhelming.


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