Finding balance with food, movement, and community for my (dairy-free) family.


Tuesday, May 3, 2011

Thank You Dr. Seuss for Making Green Eggs Cool

Bless Dr. Suess for laying the groundwork to introduce green eggs as a breakfast food.  After Dr. Seuss week at preschool, Big Brother wanted me to make him some green eggs and ham.  I have no way to make ham green--but eggs I can do.

I used the recipe from Deceptively Delicious by Jessica Seinfeld and with one pound of baby spinach to five-ish eggs, it made dark green swamp eggs--which, shockingly, Big Brother actually ate.  He didn't eat a lot, but some, and he requested that I make them again.

I found the spinach flavor a bit overwhelming and so have added some additional seasoning--either Greek seasoning or seasoning salt--and cut back on the spinach.  Both kids will actually eat these when hungry:  oh, the power of Dr. Seuess!

It's not the most visually appealing meal and it there's no deception because the puree is definitely not hidden. Here's the recipe for my version:

Green Eggs
2 teaspoons coconut oil or other healthy fat
5 oz baby spinach, washed and drained
3 tablespoons coconut milk beverage (or other milk alternative)
5 eggs
salt to taste

Seasoning salt (beware MSG in some of these)
Greek Seasoning

1.  Melt one teaspoon of oil in a skillet over medium heat.  Add spinach and turn heat up to high.  Cook, stirring frequently until the spinach has wilted.  Add the milk and cook 1-2 more minutes as the milk evaporates.

2.  Puree spinach in a blender--I use my immersion blender for this.

3.  Whisk together the eggs, spinach puree, salt and seasoning salt or Greek seasoning if desired

3.  Melt another teaspoon of oil in the skillet over medium heat.  Add the egg and puree mixture and drop the heat to low.  Cook for 2-3 minutes, stirring occasionally.

Looking for a green egg option that is a little less swamp-like?  Check out these delicious Guacamole Eggs.  

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