Green Eggs and Ham
Read Across America Day is a nationwide reading celebration that takes place annually on March 2—Dr. Seuss’s birthday. Drawing inspiration from the beloved classic, Green Eggs and Ham, this recipe foregoes the green food coloring in favor of healthy greens from the garden. Collards, kale, chard or spinach add the green to this dish. Like Sam I am, if they give it a try, the students will cry, “I do like green eggs and ham.”
Green Eggs and Ham
Green Eggs and Ham
Ingredients
- 12 slices deli ham (thinly sliced, but not shaved)
- Greens harvested from the garden (spinach, kale, chard)
- 1 dozen eggs
- salt
- Pepper
- Non-stick spray
Instructions
- Preheat oven to 375℉.
- Spray a muffin pan with non-stick spray, then line each cup of the pan with a slice of ham.
- Remove the thick stem from kale or chard leaves, and tear leaves into 1-2 inch pieces.
- Place a thin layer of greens in each cup.
- Crack an egg in each cup (If you are worried about shells, crack the egg into a small bowl and then pour into the muffin cup.)
- Season with salt and pepper.
- Bake about 15 minutes, until eggs have set.
- Allow baked eggs to cool for a few minutes before removing from pan.
- Serve warm.