2011 Cookbook Challenge -Green Eggs & Ham
2011 Cookbook Challenge -Green Eggs & Ham

2011 Cookbook Challenge -Green Eggs & Ham

green Eggs and ham, tapas, cookbook Challenge

Week 19

Theme Green

Green eggs and ham, Sam I am!

Do you like green eggs and ham,

Try them if you can.

Would you like them on a plate,

Or on the bus when you’re running late

Perhaps eat them in bed

With butter, tea and a piece of bread.

Green Eggs and Ham Dr Suess

So here we are with another Cookbook Challenge Theme, the topic being Green.

green Eggs and ham, tapas

I have decided to do a tasty but simple brunch dish that I have always thought of as green eggs and ham. The green colour comes from pureed spinach and herbs so there is nothing scary about green eggs really… perhaps unlike the Dr Seuss version? I was always a bit frightened of being made to eat real green eggs and ham as a kid.

green Eggs and ham, tapas-2


Brushetta (sliced into rounds)

2 Chorizo sausages sliced


4 Eggs

½ bunch spinach

½ bunch Parsely

1 clove garlic

salt and pepper to taste

Pesto Aioli

2 cup olive oil

1/2 t/s Salt

5- 7 cloves garlic

juice from 1 Lemon

1/2 bunch coriander

1/2 bunch basil leaves

cracked pepper to taste

Chorizo tapas


Arrange the Bruschetta on a tray and toast lightly under the grill, reserve for later use.

green Eggs and ham, tapas-3

Slice the chorizo into rounds and fry lightly in a pan. Reserve for later use.

Chorizo Chorizo tapas-2

Pesto Aioli Method

Pesto aoili Pesto aoili-2

To make the aioli blend the garlic, salt and ¼ cup of oil in a blender until the garlic is a paste. Add small amounts of oil until it has emulsified and keep adding oil and lemon slowly whilst blending until the desired consistency has been reached.

Pesto aoili-3 Pesto aoili-4

Add the basil and blend until the leaves are processed to the desired consistency, add more oil or lemon if necessary.


Cook the spinach briefly in a saucepan of water until just wilted. Drain and squeeze excess liquid.

Spinach omlete

In a food processor pulse the spinach, parsley, garlic and egg yolk until a puree has formed. Whisk the egg whites though the green mixture.

Melt butter in a frying pan and pour ¼ of the mixture in to cook. Cook gently over a low heat. Continue to cook all the mixture in this manner.

Spinach omlete-3 Spinach omlete-2

Once the egg mixture has cooked cut rounds out of the omelet using a biscuit cutter ready for assembly.


To assemble place the Bruschetta on a plate and top with lettuce, ham, green eggs and aioli.

Don’t forget to take a look at how everyone else has interpreted this weeks theme of “Green” in the the cookbook challenge.

What dish would have been your first choice for a theme of “Green”?

green Eggs and ham, tapas-4

Gourmet Getaways

About Julie


  1. How lovely it was to wake up this morning and find your uplifting and very encouraging comment on my blog! Thank you so much. With your four children and my three, all ranging in similar vastly spaced ages, I’m sure we have a lot of common stories we could swap. If you are interested in purchasing the cookbook of the recipes from the Titanic’s maiden voyage, just google Yvonne Hume, RMS Titanic, Dinner is Served. I think she will even sign a copy for you if you add that request to your order. And as for your ‘green dish’, I think it looks very edible and beautiful. And great photography too.

  2. lovely post because I love this book – loved it as a child and now read it to my own – though I hated eggs all my life and she devours them so maybe I will make her green eggs some day – laughed at your take on the book and love the look of your take on the dish

  3. Your recipes look so mouthwatering!!! Although I’m not a very patient cook, I would love to cook some of your recipes, expecially the cakes 🙂

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