Green eggs and ham
Kids are particularly enamoured with
creative names and presentation when
it comes to food. Dr. Seuss fans will
appreciate these eggs stuffed with
greens and ham, and devilled egg
lovers will like the fact that these are
more flavourful, yet lower in fat and
cholesterol than those made with a
•;6 large eggs
•;1 tsp. ( 5 ml) canola oil
•;2 slices deli ham, chopped (or a bit
of leftover roast ham)
•;1 cup (250 ml) loosely packed fresh
spinach or chard, chopped
•;1 Tbsp. ( 15 ml) light or low-fat
•;2 Tbsp. ( 30 ml) grated Parmesan
Place the eggs in a medium saucepan.
Cover with water and bring to a boil.
Cover, remove from heat and let stand
15 minutes. Drain and rinse with cold
water until cool.
Peel and slice eggs in half lengthwise.
Remove yolks and set 3 aside for
Meanwhile, heat the oil in a saucepan
set over medium heat and sauté the ham
for a minute. Add the spinach and cook
for another minute, until wilted.
In a medium bowl, mash the 3 yolks with
the mayonnaise, Parmesan and pepper
until smooth. Add the spinach mixture
and stir until well blended.
Stuff egg white halves with filling and
serve immediately. Makes 12 halves.
Per serving (two egg halves): 70 calories, 4. 5 g
fat (1.5 g saturated, 0 g trans fat),
110 mg cholesterol, 1 g carbohydrate,
7 g protein, 160 mg sodium, 0 g fibre.