Today is the birthday of that super fine fellow, Theodor Seuss Geisel aka Dr. Seuss, who is, hands down in our humble opinion the best children’s author ever. We are big fans around our house and indeed today is a bit of a holiday to us. Since I’m doing NaBloPoMo this month and attempting to post every day, I figured it only makes sense to post about our favorite author on his birthday.
In honor of Dr. Seuss we have green eggs on his birthday so I thought I’d share with you how we make our version. While I’ve always loved the Green Eggs and Ham book, one of my most favorite Dr. Seuss books has always been Scrambled Eggs Super – I guess the fact that I became a food blogger shouldn’t have come as a surprise when all my favorite Seuss books are the ones involving food!
Our favorite way to eat scrambled eggs happens to be a combination from these two favorite books, thus the name Green Eggs Scrambled Super-de-Dooper!
And yes, my kids love these! The spinach flavor really, really isn’t very noticeable at all. They are usually more weirded out by the color at first than the idea of eating spinach anyway. They know it’s in there, so we aren’t trying to hide the fact from them. 🙂
Green Eggs Scrambled Super-de-Dooper
2 large eggs
2 tablespoons milk
1 tablespoon finely shredded Monterey Jack or other white cheese (optional)
1 tablespoon chopped deli ham (optional – if you have it, which I didn’t today)
small handful (about 20) fresh baby spinach leaves, or enough to get the shade of green you want
freshly ground pepper
approximately 1/2 tablespoon of butter for cooking
Put the eggs, milk, spinach, cheese, salt and pepper to taste (I use a small pinch of each) into a food processor or blender. Process until very smooth and the green from the spinach is a solid color, not chunky – you shouldn’t be able to see the spinach pieces anymore – takes about 30-45 seconds.
Heat a small, nonstick skillet with a large pat (about 1/2 tablespoon) of butter, over medium heat. When the butter is melted, add your green eggs. Stir gently and constantly with a heat proof rubber spatula until curds form. Sprinkle in the diced ham if using, and continue to stir and cook the eggs just until there is no more liquid in the pan. Don’t keep cooking until they look dry because they will turn rubbery and be overcooked.
Serve hot with buttered toast slices and enjoy!
If making for more than a couple of people, just multiply the ingredients accordingly and use a larger pan.
Makes enough for one adult or two small kids.
Other Seussical Treats:
Cat in the Hat Snacks from Krista at Budget Gourmet Mom
Thing 1 and 2 Red Velvet Cotton Candy Cupcakes (we’re making these this afternoon, but there are many versions on the interwebs)
Dr. Seuss themed goodies from Katie at Good Life Eats
Lorax Cake Pops from Bakerella