Carla’s Green Eggs and Ham

Carla’s Green Eggs and Ham Recipe

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.–Renee Schettler Rossi

LC You May Like Them Note

Chef Carla Hall’s take on this childhood classic is not fried or boiled, not poached or broiled, not soft or scrambled. You may like them. You will see. Whether here or there, in a box, with a fox, in the rain, on a train, or anywhere.

Carla’s Green Eggs and Ham Recipe

  • Quick Glance
  • 50 M
  • 50 M
  • Serves 4


  • For the jalapeno oil
  • 1/2 cup chopped flat-leaf parsley leaves
  • 1 jalapeno chile, roasted, peeled, and seeded
  • 1/2 cup olive oil
  • Salt and freshly ground black pepper, to taste
  • For the avocado salsa
  • 1 avocado, peeled, pitted and diced
  • 1 green tomato, seeded and diced
  • 1 jalapeno, seeded and diced
  • 1/2 teaspoon minced garlic
  • 1 small bunch of chives, minced
  • Salt and freshly ground black pepper, to taste
  • For the green eggs and ham
  • Canola oil, for cooking
  • 1/2 pound country or other cooked ham, diced
  • 1/2 cup spinach leaves, cut into chiffonade
  • 4 large eggs
  • 4 sort-of thick slices bread, preferably brioche or challah
  • Butter


  • Make the jalapeno oil
  • 1. 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
  • 2. 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
  • 3. 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.
  • 4. 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.
  • 5. Meanwhile, toast the bread and spread with butter.
  • 6. 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!
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