<div class="recipeIngredients">Gale’s Green Eggs and Ham</div>

2-3 teaspoons butter, divided

4 round slices of ham, -inch thick (number 2 at Dominick’s deli)

¼ cup frozen spinach, thawed and drained

8 eggs

¼ cup milk

Salt and black pepper to taste

½ cup grated domestic mozzarella cheese

Heat oven to 375 degrees. Coat four compartments of a metal muffin tin with 2 teaspoons butter.

Fold the ham slice into quarters and place each into a muffin cup to line it; it will ruffle, which is what you want.

Squeeze as much water as possible out of the spinach. Put spinach in a blender with the eggs, milk, salt and pepper and blend till spinach is pureed.

Put a little butter in a nonstick frying pan and heat it on medium till it foams. Add the eggs and scramble till they are starting to set but are still loose. Stir in the cheese and then spoon the eggs into the ham cups. Bake 5 minutes till the eggs are completely set.

Remove ham cups from the muffin tin and serve in small bowls or line them up on a platter to serve.

Serves four.

Cook’s note: My husband would say to serve ketchup with this, but I forbid it!

Chef Gale Gand, Tru, Chicago