“You do not like them so you say. Try them! Try them! and YOU MAY!” Dr. Seuss, Green Eggs and Ham
Have you ever wondered what Dr. Seuss had in mind when he penned his famous children’s book? I’m afraid I always envisioned some unappealing eggs dyed Grinch green. No longer! Prince Charming made me a delicious surprise breakfast of oven-baked eggs nestled in a bed of kale with bits of salty ham sprinkled all over it and announced excitedly it was Green Eggs and Ham. The recipe was clipped from a recent Costco magazine via the cookbook “Sheet Pan Suppers” by Molly Gilbert. I don’t think healthy kale was at all popular in Dr. Seuss’ day, but I know he would do a happy dance eating this tasty creation inspired by his book. The original recipe called for 8 to 12 eggs to feed 4 to 6 but we scaled it down to 4 eggs for two of us. It also called for a ham steak. We used leaner Canadian back bacon which is really ham. The back bacon is already cooked allowing a reduction of the overall cooking time. The beauty of this dish is that it is prepared on a sheet pan for ease of cooking and cleaning up, a great way to start any day. Easily adaptable for the number of people you are serving. Feel free to recite Dr. Seuss’s beloved classic while you cook!
Sheet Pan Green Eggs and Ham
Adapted from “Sheet Pan Suppers” by Molly Gilbert
- 6 slices of Canadian back bacon, chopped in bite size chunks
- cooking spray
- 1 tablespoon olive oil
- 3 cups of packed chopped kale
- 4 large eggs
- 1 ounce of crumbled feta
- sea salt and freshly ground black pepper to taste
- crusty bread to serve
- Preheat oven to 375F with a rack in the middle.
- Line a sheet pan with foil and spray lightly with cooking spray.
- Spread the back bacon across the pan and cook 3 minutes.
- Remove with a slotted spoon, preserving any cooking juices.
- Toss the kale with the olive oil and the cooking juices right on the pan. Bake 5 minutes.
- Remove the pan from the oven and create 4 wells in the kale into each you will crack the eggs. Sprinkle with the feta and the back bacon, some fresh pepper and sea salt. I would recommend tasting before salting as the ham and feta impart a lot of salt to the dish and it is easy to oversalt. Return to bake about 10 minutes until the whites are set and the yolks still runny. Serve immediately with some crusty bread or toast. Serves 2. Double the recipe for 4.