Green eggs and ham recipe

1.Lightly butter bread. Turn three slices over and lay a little grated mozzarella on the non-buttered side, followed by a slice or two of ham and more mozzarella (layering the cheese helps glue the dippers together). Place remaining bread, buttered-side up, on top.

2.Gently cook sandwiches in a panini press, or frying pan, pressing down until sandwiches are golden on both sides.

3.Fill a small pot three-quarters full with water, salt lightly, and bring to a fast boil (adding salt helps stop the eggs cracking). Add a few drops of food colouring if you are using white-shelled eggs. Slowly lower eggs into the water. Cooking times vary depending on egg size and how your little ones like their eggs; I boiled mine for 4 minutes for runny yolks. Boiling for around 6 minutes gives a semi-firm yolk.

4.Trim the crusts off sandwiches and make them into dippers by cutting into 2.5cm-wide fingers. Arrange on side plates with egg cups.

5.When eggs are cooked, lift them out of the water and place in egg cups. Softly tap the tops with a spoon to crack them and slice off the top 1cm to reveal the yolk. Serve with little glasses of fresh milk and get dipping!