I certainly didn’t miss the ham in my breakfast dish. And, thinking about it, Dr. Seuss would also approve. You see, I went with a couple of cage-free eggs and made a delightful and creamy scrabble with same.
In order to get the green contrast, I used up leftover kale/parsley pesto from a previous meal. After eggs were slowly cooked over low heat, kale/parsley pesto was folded in. In addition, a light sprinkle of cheddar cheese was added along with a pinch of salt and black pepper.
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.
When it comes to the culinary side of things, I garner inspiration from anywhere I can. A few days ago en route from work on the rail I was pleasantly brought back to my babysitting days by a mother and her young daughter. They sat adjacent me and you could tell the poor mother was tired. However, for about two minutes the little girl kept asking her mom, “Will you read Green Eggs and Ham tonight mom?”
I smiled. I can just imagine the number of times that woman had read ‘Green Eggs and Ham.’ It’s a favorite of children and was first published in 1960. The main character in the book is ‘Sam-I-Am’ written by Dr. Seuss. I read that book numbers of times to young kids I baby sat in the past. I’m a kid at heart. Loved it.
Anyway, back to the rail, the mother replied to her daughter, “Sure dear. It’ll be Green Eggs and Ham”. Immediately, I got an brain-storm of the culinary type. I decided to make yours truly green eggs and ham.
I decided to make a pesto sauce from the curly parsley I had. I scrambled a couple of egg whites along with a whole one. Then, under low heat I slowly added my pesto sauce to give the eggs the green hue. It looked so magical. Dr. Seuss would be proud.
I made a visit to the rear of the freezer. There I retrieved a serving of left-over ham (still rocking that from Xmas). A quick defrost was done. Then I diced same and added to green eggs. I served my green eggs and ham with a buttered rye toast and left-over lentil (green) soup. I also added a small helping of pesto sauce.
As I ate my inspired meal, I smiled thinking that ‘Sam-I-Am’ would be very elated that I chose to eat green eggs and ham. I’ll certainly revisit this dish in the future. Hurrah for Dr. Seuss!