Monday, September 14, 2015

Green Eggs and Ham

It's been a while since my last post, I have been in a triathlon / work / social whirlwind having finished Ironman 70.3 Durban Yay yay... and the race nerves are over... until the next one.. I can get back into some blogging.

Lately I have been struggling with breakfast, every morning hungry from training and the night time fast, ready for something delicious but trying to cut out sugar, bread and always dairy doesn't leave many options and end up not being very filling. I made this dish the other day and it was delicious, may be made with dairy or lactose free and on toast if you like.

Green Eggs and Ham
Serves 2

4 slices Gypsy ham ( full round slice, not too thick)
4 eggs
4tbsp soya milk or any other milk, almond, rice, oat..
20ml pesto princess lactose free pesto
20ml napolitana sauce (or a tomato chutney or relish)
1 leaf of spinach, chiffonade finely.
salt and pepper
spray and cook

Heat your oven to about 170 degrees Celsius.
Spray 4 dariole molds or muffin cups with spray and cook.
Lay one piece of ham in each cup, place a bit of spinach and the tomato relish in the bottom.
Crack an egg in each cup, teaspoon of pesto and a bit of salt and pepper, pour over the milk.
Bake for about 6-8 minutes unless you want well done eggs then it will be about 10 minutes.
Serve with toast or a gluten free bread, may be eaten as a lunch with a salad.

Recipe and pictures copyright by Tamsyn Wells

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