Green egg and ham roll

To make the green eggs for this cute little breakfast roll, you'll whiz up eggs and baby spinach in a blender before cooking. Then, it can all come together in less than 10 minutes.

• serves

  4

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Stream free On Demand

Decadent Breakfast

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

Ingredients

• 8 eggs
• 2 cups baby spinach
• 1 tsp ground turmeric
• 75 g butter
• salt and black pepper, to season
• 4 large soft bread rolls from an Asian bakery, split
• 2 tbsp Japanese mayonnaise
• 400 g very thinly shaved ham

Instructions

1. Place the eggs, spinach and turmeric in a blender and blend to a smooth puree. Heat a non-stick frying pan over medium heat and add the butter, swirling to coat the pan. Pour in the eggs and scrape slowly with a spatula until the eggs are just set. Season with salt.
2. Meanwhile, toast the buns on a grill, then spread with a little mayonnaise. Top with a grind of black pepper and heap with shaved ham. Top with the eggs and cover with the lid of the buns. Serve immediately.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Decadent Breakfast

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G