Funny how a particular dish can bring back a flood of memories. This one is quite innocent and pure. It involves my days as a Sitter. One of my favorite tasks; perhaps, I shouldn’t call it task, because I enjoyed reading to  the tiny tots, it didn’t feel like work. One of the books was Dr. Seuss’s ‘Green Eggs & Ham.’

The children would harp “Read it again!”  I believe Dr. Seuss real name was Theodor Seuss Gersel. He was born in on March 2, 1904.Although he passed in 1991, his stories still come alive by children and adults alike.

I guess  his  birthday was on my mind as I prepped and cooked green eggs without the ham.  Although I didn’t have ham in-house, I was determined to cook green eggs. With that inspiration in mind, I reached for the main ingredients:

First, I sautéed kale in a little olive oil flavored with finely chopped onions and crushed garlic.  This was then  added to food processor along with a generous handful of parsley. To that, I added a drizzle of olive oil and made a quick pesto mimicking the green.

With a little olive oil and pat of butter in skillet, I did a scrabble with two eggs under low heat. A piece of gouda cheese was added for a creamy and added flavor. This melted in a couple of minutes. Pesto was then stirred in with scrambled eggs. Dr. Seuss would’ve approved.

Served green eggs with chopped tomatoes and toasted English muffins.