It’s a rite of passage really, the reading of your first Dr. Seuss book. My mom brought the original Cat in the Hat book with her to Chautauqua last week, and it was music to my ears to hear R read it to her.
Whether your favorite Dr. Seuss book is One Fish, Two Fish, Red Fish, Blue Fish or Green Eggs and Ham, the rhyming cadence of these classics is just downright fun to read.
Speaking of Green Eggs and Ham, I’ve seen a few renditions of “Green Eggs and Ham” recipes that include using green food dye. Here’s a new version, that uses spinach to color the eggs and instead of ham, we twist it up and call it “Green Eggs and Jam,” the jam being on the toast points on the side of
our green eggs.
Not sure your child will go for spinach in their eggs? You can try blending or processing the spinach and adding a bit to your eggs as a natural dye. Still not sure? Then do what we do and sprinkle cheese on top to keep the spinach on the down low.
Green Eggs and Jam
½ cup packed spinach leaves
¼ cup water
dash of salt and pepper
¼ cup shredded cheddar cheese
1 piece bread
Chop the spinach finely. In a microwave safe dish, combine the spinach, water, salt and pepper. Cook on high for 1 minute. Pause to marvel at how small the spinach becomes after cooking. Repeat if necessary.
Drain the water from the spinach.
In a medium bowl, whisk the eggs and add the spinach. Cook in a cast iron pan or non-stick skillet until well scrambled and fully cooked. Place on a plate, sprinkle with cheese.
Toast bread and top with jam. Cut into four triangles, serve with the green eggs.
Voila! Here’s hoping your little ones will eat these in a boat, with a goat, in the rain and in the dark and on a train…