Tuesday, March 20, 2012

A Seuss-Inspired Recipe

I have fond memories of reading Dr. Seuss books growing up. It's hard to forget the wild characters and silly rhymes. It seems as though Dr. Seuss' stories will live on for generations! In honor of the release of Dr. Seuss’ The Lorax, I’ve created a Seuss-inspired recipe. The most famous green eggs and ham, of course! Dr. Seuss’ version pictures green eggs on a platter with a green ham—not so appetizing to me. I got the inspiration for my recipe from one of Mr. Patton’s recent Men’s Health magazines.


Green Eggs and Ham

Ingredients (per sandwich)
  • 1 whole wheat English muffin, toasted
  • 2 slices deli-sliced ham (any variety except a sweetened one)
  • 1 large egg
  • 1 slice reduced-fat Swiss cheese
  • 1-2 slices tomato
  • 1 tablespoon spinach pesto, recipe below

First, prepare the spinach pesto (or use store-bought pesto). I prepare this recipe in a larger batch and freeze in single-serving portions to use later. Freeze leftovers in 1-2 tablespoon portions in an ice cube tray or between two pieces of parchment paper.

Spicy Spinach Pesto
  • 1 cup baby spinach
  • 1/8 cup pine nuts (or walnuts instead)
  • 2 teaspoons lemon juice
  • 1/4 teaspoon crushed red pepper
  • Dash Kosher salt
  • 1/8 cup olive oil

In a food processor, pulse spinach, pine nuts and lemon juice. Add seasonings and pulse. Add olive oil and pulse until smooth.

Gather your remaining ingredients. Spray an 8 to 10-inch skillet with non-stick cooking spray. Crack the egg into the skillet and “fry” to your desired done-ness. While the egg is cooking, lay the ham alongside it to warm, with the tomatoes on top of it. Flip once. Place cheese on top of ham. Toast the English muffin. Layer ingredients on your plate: bottom half of the muffin, pesto, egg, tomato, ham, cheese and the top half of the muffin.

Viola! An updated and delicious green eggs and ham. Not to mention, a filling and healthy breakfast change-up.