Green Eggs and Ham

This is probably the very first recipe I ever clipped. It was out of one of the early issues of Living magazine. I love ham and eggs and green beans are my favorite vegetable. Still haven't gotten to cook this, but it's on the list! Besides this dish sounds too much like Dr. Suess!! I think that's why I first clipped it.

Photo by Christina H.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tblsp olive oil, more for custard cups

  • 10

    oz green beans, trimmed and cut into 1/4 inch lengths

  • 1

    small onion, finely chopped

  • 4

    oz boiled ham, diced

  • 8

    large eggs

  • 1/3

    cup milk

  • 1

    cup grate Gruyere or Swiss cheese

  • 1/4

    tsp salt

Directions

Preheat oven to 325. Brush six 8 ox custard cups or ramekins with oil; set aside. Place beans in a steamer basket set over a pot of simmering water. Steam until just tender and bright green, 5-6 minutes. Remove from pot and set aside. Heat oil in a small skillet over medium-low heat. Add chopped onion, and cook ,stirring occasionally, until soft and translucent, about 4 minutes. Add diced ham, and continue stirring until coated with onion mixture. Set aside to cool slightly. Whisk eggs and milk in a large bowl until well blended. Stir in cooked bean, ham mixture, cheese, and salt. Pour into prepared dishes, filling almost to the tops. Place dishes on a baking sheet, and bake until centers are set and top is golden brown, about 30 minutes. Serve warm at room temperature. If desired, let cool 5 minutes then unmold the pies onto plates.

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