Green Eggs No Ham

  • Yield: 6 servings

This play on Toad in a Hole cradles the egg in a bread basket made with the help of a muffin tin.


Non-stick cooking spray for the pan
2 egg whites
6 large eggs
1/2cup nonfat milk
1/2teaspoon garlic powder
1/2teaspoon salt
6slices day-old firm bread
Pesto Sauce:
8cups chopped spinach
1/4cup basil leaves
3 garlic cloves
1/4cup pine nuts
1teaspoon lemon zest
2tablespoons lemon juice
1/4cup grated Parmigiano Reggiano cheese
Tabasco sauce
1/4cup extra-virgin olive oil


  1. Preheat oven to 400F.
  2. Spray a large cup muffin tin with non-stick cooking spray. In a pie pan or other shallow pan, mix the egg whites, milk, garlic powder and 1/2 teaspoon salt.
  3. Dip each bread slice in the egg mixture for about 10 seconds on each side. Place soaked bread slices in muffin tins, forming a basket with corners of bread sticking up out of muffin tin slightly.
  4. Crack one egg into all 6 muffin tins. Bake for 15 minutes for eggs that will have slightly soft yolks, or bake longer as desired to make egg yolks firm.
  5. To make the pesto sauce: Place spinach in a glass bowl or ceramic dish, cover with plastic wrap and microwave for about 90 seconds, or until completely wilted.
  6. Place wilted spinach, basil, pine nuts, garlic, lemon zest, juice, parmesan and olive oil in a food processor or blender. Season with salt and a few dashes of Tobasco sauce, or to taste. Blend until smooth or until sauce reaches desired consistency.
  7. To complete the green eggs no ham: Serve egg baskets on a plate, drizzled with pesto sauce.

Recipe by Donna of Fab Frugal Food, courtesy of Meatless Monday

Nutritional Info *per serving

  • Calories 287
  • Fat 19g
  • Saturated Fat 3.4g
  • Cholesterol 211mg
  • Sodium 472mg
  • Potassium 478mg
  • Carbohydrate 18g
  • Fiber 3g
  • Sugars 4g
  • Protein 13g