Green Eggs and Ham
Updated: Nov 19, 2020
Would you eat them in a house? Would you eat them with a mouse? Theodor Geisel, better known as Dr. Seuss, was born on March 2. Educators celebrate his birthday with Read Across America on the first Monday in March. Each year during this time, I read Dr. Seuss books and do fun related activities with the kids in my little in-home daycare throughout the week. Sam-I-am and his finicky friend are favorites around here, and all the kids love to eat Green Eggs and Ham at the culmination of our Dr. Seuss week! It’s pretty easy; I just throw some eggs, leafy greens, and spices in the blender at low speed until the mixture looks green, then scramble it up in a pan! (I’ve tried to use green juice to naturally “dye” the ham green but take my word for it, that ham does NOT look like something you’d want to eat, so I stick to coloring the eggs green.) I serve the green eggs and ham with some colorful veggies.
My daycare kiddos are seasoned vegetable eaters since I serve them every day, so they can handle the amount of green that appears in this picture. Everyone gobbled up their green eggs! If you think your kids might be a bit reluctant, simply reduce the amount of greens and go for a paler shade. And of course, you must read Green Eggs and Ham before serving!
Green Eggs and Ham
Makes 2 cups; divide into 1 serving each for 6 kids
1/2 to 1 C spinach or kale, leaves only* (spinach blends up the best but de-stemmed kale works too!)
1/8 tsp each of garlic powder and onion powder
¼ tsp dry mustard
¼ tsp sea salt
1 tbsp oil for your pan (olive or avocado; ghee or grassfed butter also work well)
Pre-cooked ham cubes, warmed, 1 serving per kid
Crack eggs into a blender.
Add all spices and the greens. Blend on a low speed until the leaves are chopped finely and the eggs take on a green tinge. (High speed makes the eggs really frothy, which you don’t want for scrambled eggs.)
Heat the oil in your pan of choice on medium-low heat. When a drop of water sizzles in the pan, pour in the egg mixture and stir constantly until just cooked. Makes 2 cups of green eggs.
I serve these eggs with brightly colored veggies for fun and cubes of good quality pre-cooked ham; I like Beelers. In this photo, I used fresh raw carrots, roasted broccoli, and purple sweet potatoes.
*Fresh greens are best because the moisture content of frozen makes the egg mixture a bit liquidy, but frozen will work fine. If you do use frozen, defrosting it and squeezing out the liquid is best if you have time. If you use fresh kale, it’s best to remove the stem because it doesn’t get blended up as well on low speed and can make the eggs a bit chunky. Instead of spinach or kale, you could use any mild dark greens.