Print

Green Eggs and Ham Breakfast Platter

Green Eggs and Ham Breakfast Platter - featured image
Print Recipe

This vibrant breakfast platter features creamy, herb-flecked green eggs made with spinach and avocado, paired with savory pan-seared ham. It’s a playful, nutritious, and crowd-pleasing dish perfect for brightening up any morning.

Ingredients

Scale
  • 4 large eggs (or 6 for a heartier platter), room temperature
  • 1 packed cup (about 1 oz/30g) fresh baby spinach
  • 1/2 ripe avocado, peeled and pitted
  • 2 tablespoons fresh parsley or basil, chopped
  • 2 tablespoons whole milk or half-and-half (dairy-free works too)
  • 1/2 teaspoon fine sea salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons crumbled feta or goat cheese (optional)
  • 6 thick slices (about 6 oz/170g) deli-style ham
  • 1 tablespoon olive oil or unsalted butter, divided
  • 1 teaspoon honey or maple syrup (optional, for brushing ham)
  • Cherry tomatoes, halved (for serving)
  • Fresh baby greens or arugula (for serving, optional)
  • Crusty bread or toasted English muffins (optional; gluten-free bread works too)
  • Hot sauce or pesto (for serving, optional)

Instructions

  1. Place the baby spinach, avocado, fresh herbs, milk, and half the salt and pepper into a blender or small food processor. Blend until completely smooth and bright green. If needed, add an extra splash of milk.
  2. Crack the eggs into a medium mixing bowl. Pour the green mixture over the eggs and whisk together until fully combined with no streaks. (Alternatively, blend the eggs with the greens, but do not over-blend.)
  3. Pat the ham slices dry with a paper towel. If desired, brush one side lightly with honey or maple syrup.
  4. Heat half the olive oil or butter in a nonstick skillet over medium-high heat. Lay the ham slices in a single layer (work in batches if needed). Sear for 1-2 minutes per side, until golden and slightly crispy at the edges. Transfer to a warm plate and cover loosely with foil.
  5. Lower the heat to medium-low. Add the remaining oil or butter to the skillet. Pour in the green egg mixture. Let it sit for about 30 seconds, then gently stir with a spatula, scraping the bottom and folding the eggs as they set. Cook slowly, stirring every 20-30 seconds, until the eggs are just set—soft, glossy, and creamy (about 4-6 minutes). Stir in cheese if using at the end.
  6. Arrange the ham and green eggs on a large serving platter. Add cherry tomato halves and scatter fresh greens around the edges. Add slices of crusty bread if desired, and finish with fresh herbs or a drizzle of hot sauce.
  7. Serve immediately while hot and fresh.

Notes

For the greenest, fluffiest eggs, blend the greens and avocado thoroughly. Cook eggs low and slow for a creamy texture. Pat ham dry before searing for crisp edges. Recipe is naturally gluten-free if you skip the bread or use GF options. For dairy-free, use plant milk and omit cheese. Leftovers can be stored in the fridge for up to 2 days; reheat gently with a splash of milk.

Nutrition

Keywords: green eggs and ham, breakfast platter, spinach eggs, avocado eggs, healthy breakfast, brunch, kid-friendly, Dr. Seuss, protein breakfast, gluten-free

Find it online: https://katedishes.com/green-eggs-and-ham-breakfast-platter-easy-vibrant-morning-recipe/