Until I had kids in school I never realized how many holidays and special occasions could be celebrated. Aside from the standard ones like Halloween and Valentine’s Day there’s also the 100th Day of School, President’s Day, and Football Fridays. And apparently tomorrow is Dr. Seuss’s birthday, which means it’s yet another day filled with fun themed activities including food of course! Plus who can resist bringing one of Dr. Seuss’s most legendary books to life…Green Eggs and Ham! No need to break out the nasty artificial green dye though, see below for a much more nutritious (and delicious) alternative. Eggs and kale make a surprisingly good combination and once you’re done you can check “eating your greens for the day” off your list. But whether you are a Dr. Seuss fan or not you can still enjoy this dish for breakfast (lunch or dinner). I promise it will taste just as good without the colorful toothpicks. 
Enjoy!
- 6 eggs, pastured and/or organic eggs recommended
- 1 tablespoon milk, whole milk recommended
- 2 tablespoons onion, roughly chopped
- 1 cup fresh kale or spinach leaves, washed with big stems removed
- Salt & pepper to taste
- Butter for frying, organic and/or grass-fed butter recommended
- Optional sides: organic ham and homemade whole-wheat biscuits
- Combine first 5 ingredients in a blender (including the S&P) and blend until the greens are pureed into little bits.
- Heat a big pat of butter (don’t be stingy!) in a frying pan over medium low heat.
- Once the butter has melted pour the egg mixture into the warm pan. Let it sit for a couple minutes before you begin to stir and scramble with a spatula. Cook until eggs are done all the way through.
- Serve warm with ham and biscuits
[…] Interpretation by 100 Days of Real Food. […]
I have a similar recipe – veggies and eggs that is super yummy that I make all the time! Get the scoop at http://www.kaleandtequila.com/go-dinner-vegetables-eggs/#more-413
This looks like a great recipe idea! It sounds like a wonderful way to add veggies into food in the mornings. My husband and I often eat eggs for breakfast on weekday mornings, so I wanted to ask: can we blend a batch of this and then have it sitting in the fridge as an egg mix, that we can pour a bit of into a skillet every morning to cook with? Or does cracking the eggs cause them to start to go bad quickly? I didn’t know if this blend would last for a week in the fridge. Any advice would be greatly appreciated. Thanks!
Hi Allison. No, I would use them fresh. Bacteria can potentially build up on eggs rather quickly once cracked. While the cracked eggs alone might be okay for a couple days in the fridge, once you mix in other things, you increase the rick of bacteria development.
~Amy
[…] Source: http://www.100daysofrealfood.com/2012/03/01/recipe-green-eggs-and-ham/ […]
[…] Green Eggs: Trust me – they taste a lot better than they look. We first tried these after we ran in a family 5k last Saturday and we couldn’t wait to put them back on the menu this week. http://www.100daysofrealfood.com/2012/03/01/recipe-green-eggs-and-ham/ […]
We made these for breakfast this morning. We cooked sausage with diced peppers and onions then added the green eggs. When it was done cooking we topped it all with parmesan cheese. All three of the kids, my husband, and I loved it.
[…] a super fun St. Patrick’s Day breakfast! Best of all… its all made with Real Foods! Healthy Green Eggs & Ham from 100 Days of Real […]
[…] book together and creating a dinner theme around that book. Here are just a few ideas: Stone Soup, Green Eggs and Ham, Dragons Love Tacos, Cloudy With a Chance of Meatballs, Very Hungry Caterpillar. Have a pasta night […]