It never gets old. I make Green Eggs and (pink) Ham every year for St. Patrick’s day and it never gets old. I should make this for Dr. Suess’ Birthday at the beginning of the month, but I always forget. Every year. So St. Patty’s it is!
It’s a bit tricky and unsettling to use food coloring to make eggs and ham look green, so I do two things: First, I leave the ham alone. We just leave it pink. Sorry, Sam-I-Am, but we do not like green ham! Second, I use spinach to make the eggs green instead of food coloring. This is a really simple recipe, but I was so excited when I discovered it, so maybe you will be too. Happy St. Patrick’s Day!
Green Eggs and Ham for St. Patrick’s Day
- 12 large Eggs whisked
- 1/2 cup Milk
- 2 cups fresh spinach packed
- 2 tablespoons butter
- 1/2 cup onions chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 slices Canadian Bacon
- In a blender, pack spinach on the bottom of the mixer. Pour milk on top and blend until it forms a smooth slurry. Add spinach slurry to mixin bowl of whisked eggs.
- In a large skillet, melt butter over medium high heat. Saute onions until transluscent. Add egg and spinach mixture and cook for about 8 minutes or until little to no liquid remains. Stir continuously to prevent scorching. Season with salt and pepper.
- In a separate skillet, warm Canadian bacon over medium high heat just until lightly browned. Serve warm with eggs.