In the Kitchen

  • "I do so like green eggs and ham"

Level of Difficulty


Green Eggs
cooking oil spray
1 whole large green bell pepper
4 whole large eggs
salt and pepper

Green Hollandaise Sauce
3 extra large egg yolks
1 stick unsalted butter, melted
1 ½ to 2 tablespoons lemon juice
2 tablespoons chopped parsley
1 tablespoon chopped dill
¼ teaspoon salt
ground pepper

Tools & Materials

Smithfield Spiral Cut Ham


  • Green Eggs

    1. Heat a non-stick skillet to medium low heat. Lightly spray skillet with cooking oil spray.

    2. Cut bell pepper into 4 1/2 inch thick slices (you can use one bell pepper or different colors of bell peppers to give a variety of colors).

    3. Place pepper rings in the skillet.

    4. Crack one egg into each pepper ring. Cover and cook for a few minutes, until egg yolks are to desired firmness. If you like your yolks firm, it helps to break the yolk right after cracking into pepper rings.

    5. Season to taste.

  • Green Hollandaise Sauce

    1. Add the eggs, lemon juice (start with 1 1/2 tablespoons), parsley, dill, salt, and a pinch of pepper to a blender.

    2. Pulse to combine.

    3. On medium to medium high speed, slowly add in the hot melted butter, just a little at a time. You don’t want to cook your eggs with the hot butter, you want to thicken the sauce.

    4. Taste for seasoning.

  • Smithfield Spiral Cut Ham

    1. Preheat oven to 325 degrees F.

    2. Remove packaging; reserve liquid.

    3. Place ham cut-side down on large sheet of foil in roasting pan, pour reserved liquid over ham and wrap completely with foil.

    4. Warm ham in oven for 10 to 12 minutes per pound. Do not overheat.

    5. For glaze, Remove ham from oven and apply liquid glaze evenly over ham surface. Allow to sit while glaze melts into the ham, approximately 5 minutes. Serve and enjoy!

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