Green eggs and ham, 2 ways

A fun twist on breakfast, these (all natural) green eggs and ham can be made two different ways!

Happy Friday friends! I hope you’re all been having a good week. I’ve been baking and roasting and broiling up a storm now that my new oven is in and couldn’t be happier. That was a long couple of weeks without one! 

So what’s with the crazy eggs? Well, we’ve got Dr. Seuss’ birthday coming up (March 2) and St. Patrick’s Day in March as well, so I wanted to arm you with not one, but two different ways to make green eggs and ham.

My kiddos love eggs. I make them cheesy scrambled eggs every Saturday morning. Sometimes we vary it a bit or serve them differently, but they’ve come to expect this “special” breakfast every weekend. There was a time when I had to make 6 eggs for just the two of them (they’re 4 and 2, so that’s pretty impressive).

And for holidays and special occasions, I like to make their food a little more fun and festive. I’m not the most creative person, but I can manage something like green eggs. 

I don’t do food coloring though, so these are some naturally green eggs going on here. The ham, well, it’s not colored. Cause that’s weird. (And also, I didn’t remember the ham being green in the book until I started reading it with M when she was a toddler. I think the “green” adjective modifier only applied to the eggs. As it should, in my opinion.)

So sorry ham, but here’s how you can make green eggs without using artificial colors:

Method 1: Mix pesto into the (uncooked) eggs and beat it all together, then scramble the eggs as you normally would. Top with mozzarella cheese and serve!

Method 2: Blend the eggs and fresh spinach in a blender (I use my trusty hand/immersion blender). Add some cheddar or mozzarella cheese and serve!

I had to use method 2 for M when she was allergic to cow’s milk. I just subbed her goat cheese. (Pesto is made with Parmesan cheese, which she couldn’t have.)

I still use method 2 for them. Pesto is pretty strongly flavored and they’re not big fans. Crazy, right? I could eat that stuff by the spoonful. But I make the pesto eggs for myself now and then – holiday or no 😉

Whichever way you try them, and whether or not you have kids, I hope you celebrate with some green eggs and ham soon. Just cause.

Enjoy!

Green eggs and ham, 2 ways

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Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes

Serves 2 servings     adjust servings

A fun twist on breakfast, these green eggs and ham can be made two different ways!

Ingredients

For the pesto eggs

• 4 large eggs
• 2 heaping tablespoons prepared pesto (homemade or store-bought)
• 1/4 cup mozzarella cheese (optional)
• salt and black pepper, to taste

For the spinach eggs

• 4 large eggs
• 1/2 cup packed fresh spinach leaves
• 1/4 cup shredded cheddar or mozzarella cheese (optional)
• salt and black pepper, to taste

Other, for serving

• 2 slices Canadian bacon
• 2 slices whole wheat bread
• Fresh fruit

Instructions

For the pesto eggs:

1. Scramble the eggs and pesto in a medium bowl until well mixed.
2. Heat a skillet over medium-low heat and spray with cooking spray. Add the egg mixture and cook, stirring occasionally, until eggs are cooked through and fluffy.
3. Season to taste with salt and pepper and serve with mozzarella cheese (if desired).

For the spinach eggs:

1. Combine the eggs and spinach in a blender. Mix until well combined. It will be frothy. (See notes.)
2. Heat a skillet over medium-low heat and spray with cooking spray. Add the egg mixture and cook, stirring occasionally, until eggs are cooked through and fluffy.
3. Season to taste with salt and pepper and serve with mozzarella or cheddar cheese (if desired).

For the Canadian bacon:

1. Heat a small pan over medium-high heat. Add the Canadian bacon slices and sear 1-2 minutes per side, until browned in spots and warmed through.

For the breakfast:

1. Serve your eggs with Canadian bacon, whole wheat toast and fresh fruit. Enjoy!

Recipe Notes

If you don't want to use a blender for the eggs and spinach, you can finely chop the spinach leaves and add them to the eggs in the pan while cooking.

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 487kcal Calories from fat 266
% Daily Value
Total Fat 30g	46%
Saturated Fat 8g	40%
Transfat 0g
Cholesterol 760mg	253%
Sodium 812mg	34%
Carbohydrate 18g	6%
Dietary Fiber 3g	12%
Sugars 3g
Protein 37g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

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