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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Served with a side of ham and Apple Mustard Sauce even Dr. Seuss would have enjoyed the dish named after his book. Ingredients:
1 (10 ounce) package frozen chopped spinach |
8 eggs |
1/2 cup reduced-fat sour cream |
1/4 cup milk |
6 tablespoons grated parmesan cheese |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1 tablespoon chopped fresh basil or 1 teaspoon dried basil |
8 (2 ounce) individual boneless ham steaks |
1/4 cup maine maple mustard |
2 tablespoons applesauce |
Directions:
1. thaw frozen spinach by cooking according to instructions in microwave or on stove top. Stir in a few ice cubes to help spinach cool more quickly, then drain and squeeze out a much liquid as possible using your hands.
2. Grease 8 (6-oz) ramekins or custard cups with cooking spray. Set aside.
3. In a blender or food processor, process eggs, sour cream, milk, cheese, salt, and pepper until smooth. Add spinach and basil and process until fully puréed with egg mixture. Divide among custard cups, a 1/2 cup measuring cup works well for this.
4. Cover each custard cup tightly with microwave-safe plastic wrap. Set 4 cups on a plate and place in microwave. Cook on high for 3 minutes, 30 seconds. Eggs will puff and be set. Remove from the oven and use the tip of a sharp knife to pierce the plastic and allow steam to escape. Carefully remove plastic wrap. Repeat with remaining 4 custard cups.
5. If planning to serve mustard sauce, whisk mustard and applesauce together while eggs cook. Set aside for serving.
6. While eggs cook, grease a 12-inch non-stick skillet with cooking spray and place over medium heat. When hot, add ham steaks. Cook for 3-4 minutes until lightly browned, turn and cook until heated through. You may need to this in two batches.
7. To serve, run a knife between egg and sup, invert onto a small plate and flip back onto individual dinner plates. Place a ham steak next to each custard. If using, offer mustard sauce on the side.
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