Photography by Douglas Bradshaw
Food Styling by Ruth Gangbar
First published in Wish November 2005
*BLANCHING:
Drop veggies in boiling, salted water. Cook until tender but still al dente (1-4 minutes, depending on the veggie). Remove & plunge in a large bowl of ice water. Let veggies cool completely then drain.TIMESAVER
The ham cups can be made ahead of time. Just store in the refrigerator and reheat when ready to use.
food
Green Eggs & Ham Tarts
A fun (and delicious) way to get kids to eat their spinach without knowing it. Serve with toast and fruit salad.
Ingredients (Serves 4)
| 2 | cups spinach leaves, tightly packed |
| 8 | large eggs |
| 1 | tsp salt |
| 16 | thin slices country ham |
Instructions
- Preheat oven to 400 F.
- Blanch* spinach. Drain and squeeze out all excess water from spinach as if you were squeezing a sponge.
- Using a muffin tin, fit 2 slices of ham per muffin cup to create a cup. Bake in oven for approximately 10 minutes so ham cup holds its shape and edges have some colour.
- In a blender or food processor, purée spinach with eggs and salt until smooth.
- In a non-stick skillet, scramble egg mixture until eggs are set over medium-high heat.
- Divide scrambled eggs among the 8 ham cups and serve with toast.
Nutritional information
Nutrients per two tarts: 244 calories, 14 g fat, 26 g protein, 2 g carbs. Excellent source of vitamins B12 and D, folate and thiamin. (Good source of riboflavin and pantothenic acid.)
Comment on "Green Eggs & Ham Tarts"
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sandi writes:
This sounds like something I would take to a small pot-luck luncheon I attend annually. Make just before leaving, carry muffin pan in small insulated bag to luncheon, keep in warm oven until served.
—posted December 19, 2008 at 12:29 p.m.
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