If the Christmas feast has left you feeling fuller than Santa’s stocking, here’s a beautiful brekky recipe that skips the heavy bread. In its place is two thick-cut leftover Christmas ham steaks, grilled to perfection and topped with silky green scrambled eggs.
With a good hit of protein and a serving of greens, these Green Eggs & Ham recipe is the perfect way to welcome in the New Year!
Leftover Christmas ham
6 free range eggs
1 tbsp olive oil
2 tbsp butter
½ jar pesto
50g frozen spinach
1 ripe avocado, thinly sliced
Snowpea shoots to garnish
Salt & pepper to taste
Using leftover Christmas ham, cut two steaks, approximately 2cm thick, and set aside until ready to cook.
Add the olive oil to frying pan over medium eat and sautee the frozen spinach until soft. Add the pesto and mix to combine, then aside to cool. Lightly brush both sides with olive oil and grill in a hot griddle pan until char marks appear and the ham is warmed through.
In a medium bowl, whisk the eggs until yolk and white are completely combined. Season with salt and pepper. Melt the butter in a frying pan over low heat. Add the egg mix and stir gently with a spatula. Once the egg is half set, fold through the spinach and pesto mix, stirring gently until just set. The eggs should still be glistening wet as they will continue to cook.
Pile the ham steaks with sliced avocado, scrambled eggs and snowpeashoots. Finish with a drizzle of olive oil and enjoy!