“Today you are You, that is truer than true. There is no one alive who is Youer than You” – Theodor Geisel
Dear Readers: I knew something was amiss, yesterday, but couldn’t remember what it was. So, here it is. In honor of my daughter’s desire: two recipes for Green Eggs and Ham/Spam/Thank-you Ma’am (that is: anything you choose to use as a substitute).
Recipe courtesy of Martha Stewart Show
- 2 cups packed arugula
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2 cups packed fresh flat-leaf parsley leaves
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1 cup packed fresh basil leaves
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3 tablespoons finely grated Parmesancheese
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1/2 to 3/4 cup extra-virgin olive oil
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Coarse salt and freshly ground black pepper
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8 large eggs
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1 tablespoon unsalted butter
Place arugula, parsley, basil, and cheese in the bowl of a food processor; with the machine running, slowly add olive oil until a smooth paste forms. Season with salt and pepper and set pesto aside.
- In a large bowl, whisk together eggs with 1/4 cup pesto, saving any remaining pesto for another use. Season egg mixture with salt and pepper.
- Melt butter in a large skillet over medium heat. Using a heatproof rubber spatula, gently pull the eggs from the side of the skillet. As the eggs start to set, stir them gently until curds form. Serve immediately with ham.
Green-Eggs-No-Ham Courtesy of www.healthfulpursuit.com
Recipe courtesy of Rachel Ray
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 2 large shallots, finely chopped
- 1 (10-ounce) box frozen chopped spinach, defrosted in microwave and liquids drained
- 1/3 to 1/2 cup heavy cream, eyeball it
- Salt and freshly ground black pepper
- Freshly grated nutmeg, to taste
- 8 slices deli ham or prosciutto di Parma
- 8 eggs
Preheat oven to 375 degrees F. In a medium skillet over medium heat, heat the extra-virgin olive oil and the butter and sweat the shallots a few minutes. Add the spinach and stir in the cream, season with salt, freshly ground black pepper and a little grated nutmeg. Cook the spinach, stirring occasionally, until the cream has thickened, 5 minutes. Adjust seasoning to your taste.
Fold each slice of ham or prosciutto in half and line the nonstick cups with 1 slice of meat each. Spoon a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, making sure it stays whole (hint – if you’re worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it into the muffin cup). Season the tops of the eggs with salt and freshly ground black pepper and bake in the oven until set, about 15 minutes. Allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve immediately.
A simpler version of GE&H would be to just add pesto sauce to your favorite egg dish. What’s your favorite Green Eggs and Ham recipe?