Green Eggs and Ham

3 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Jan Gautro
Yield
6 servings (serving size: 1 topped bread slice)
By Matt Miller
June 2004
RECIPE BY Cooking Light

Tinted green with a zesty dose of basil, this dish makes an intriguing breakfast or brunch item. Add a salad for a light dinner. If you can't find pancetta (unsmoked Italian bacon), substitute prosciutto or bacon.

Ingredients

  • 1 (8-ounce) loaf French bread, cut diagonally into 6 slices
  • 1 cup egg substitute
  • 1/4 cup chopped fresh basil
  • 2 tablespoons 1% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg
  • 2 garlic cloves, minced
  • 1 ounce pancetta, diced
  • 4 plum tomatoes, thinly sliced lengthwise
  • 1/4 cup (1 ounce) shredded fontina cheese

Nutritional Information

  • Calories 194
  • Caloriesfromfat 30%
  • Fat 6.4g
  • Satfat 2.5g
  • Monofat 2.5g
  • Polyfat 0.8g
  • Protein 10.6g
  • Carbohydrate 23.1g
  • Fiber 1.7g
  • Cholesterol 44mg
  • Iron 2.1mg
  • Sodium 592mg
  • Calcium 86mg

How to Make It

Step 1

Preheat broiler.

Step 2

Arrange bread slices in a single layer on a baking sheet. Broil 2 minutes or until tops are toasted. Remove from oven. Turn the slices over; set aside on baking sheet.

Step 3

Combine egg substitute, basil, milk, salt, pepper, and egg, stirring with a whisk.

Step 4

Heat a large nonstick skillet over medium-high heat. Add garlic and pancetta; sauté 3 minutes or until pancetta begins to crisp. Add egg mixture to pan; cook 2 minutes or just until set, stirring gently.

Step 5

Divide egg mixture evenly over bread slices. Top egg mixture with tomatoes, and sprinkle with cheese. Broil 2 minutes or until the cheese melts and begins to brown. Serve immediately.

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Ratings & Reviews

Always good

urcoulissuks
August 03, 2017
I've made these many times.  Quick, easy, and delicious.  We aren't huge fans of fontina so we typically use a nice sharp cheddar instead.  I also toast the bread in our toaster so both sides get toasted then broil the top as directed.  A keeper recipe. 

cjara78's Review

cjara78
December 18, 2011
Yummy! Have made this a few times and always a hit. Also very easy to make

urcoulissuks's Review

daneanp
October 22, 2009
My name's kelly, i am a scientist from the rspca do you understand how many hams are in this? Study's show the greeness comes from the fungii between my toes This recipe is copy right from my book, green eggs and ham that's right, i'm dr suess i know i said im kelly, but really im dr kelly suess incorporated. I also own a cat food store, dr kelly suess incorporated. It makes food for cats