Green Eggs and Ham
By: Mark Nakagawa
Published: Wednesday, April 7, 2010 - 9:42pm

Ingredients




1/8 cup French green lentils
1 thick slice ham
1 egg

Preparation

1 Butter a small (6 oz) ramekin 2 Add lentils; spread evenly on bottom. 3 Add 1 thick slice ham cut to cover the lentils. 4 Crack the large fresh egg over ham and lentils. 5 Place ramekin(s) on a cookie sheet. 6 Bake at 350 degrees approx. 15 minutes or until egg is cooked, egg white is firm, egg yolk is still soft.

About


Here's what to do with Easter leftovers or anytime you want to have a light supper. Note that I did not salt and pepper. The ham I used was salty enough so did not need more salt. The French green lentils already have a peppery bite. And, if you use brightly colored ramekins (e.g., Emile Henry), take them straight from the oven to the table for a lovely presentation.