Green Eggs and Ham

[[ recipeID=recipe-8ki7e1i9u, title=Green Eggs and Ham ]]

Green Eggs and Ham

Perfect for brunch or a light supper.

I've used cavolo nero, peas and spinach here but it would be just as delicious with cabbage, green beans or thinly shredded mange tout. I’ve been known to chuck in any cooked greens leftover from dinner the night before.

Serve with toast for brunch or a crusty white baguette and butter and salad for supper.

Servings: 4


  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins


  • 6 rashers of smoked bacon
  • 2 large leeks (trimmed and sliced)
  • A good bunch of cavolo nero (stripped and roughly chopped)
  • 1 tsp coriander seeds (lightly crushed)
  • 2 small preserved lemons (finely chopped, pips discarded)
  • 300 ml veg stock
  • 2 big handfuls of spinach
  • A cup of frozen peas
  • 4 large eggs
  • 100 g feta
  • 1 tsp za'atar
  • Truffle salt (optional)
  • Pepper
  • A generous knob of butter
  • Instructions

    1. Grill the bacon until crispy and leave to cool before finely chopping.
    2. Put the butter in a large saute pan over a medium heat, adding the leeks and cavolo nero once the butter has started to foam. Season well with the truffle salt and pepper and fry, stirring frequently until the leeks are almost soft.
    3. Add the coriander seeds, lemon and stock and bring to the boil, boil rapidly for 5 minutes or so, until most of the stock has reduced. Fold in the spinach and peas and reduce to a medium heat.
    4. Make four wells in the mixture, crack the eggs into the wells and crumble the feta around the eggs. Cover the pan with a lid and simmer for 4-5 minutes until the egg whites are cooked but the yolks are still runny.
    5. Remove from the heat, mix the za’atar with a teaspoon of olive oil and brush over the eggs, sprinkle over your bacon pieces and serve immediately.