For this month’s Go Ahead Honey, It’s Gluten Free! theme it’s all about food inspired by your favourite children’s book. I had some grand ideas, but none of them came to fruition – mostly because they were a little too far flung. I realized that I’d need more than a month to really hone and refine them (difficult, too, when sometimes the food from a book is open to interpretation, especially in the fantasy genre).
The deadline for Go Ahead Honey is this Friday. If you haven’t yet submitted your creation, please do! Email it to me at firstname.lastname@example.org. Please see the original post for further details. The round-up will go live on Monday, April 25th.
I settled on making scrambled eggs with spinach, inspired by Dr. Seuss’s Green Eggs and Ham. I don’t know if it is my favourite Seuss book per se, although I do have fond memories of reading Dr. Seuss and being read to – often the same book repeatedly, so that my parents would have memorized it – but forbid that they should recite it.
Whether or not Green Eggs and Ham is my personal favourite, I know it is with most children and often they’ll want to eat the eponymous dish. They don’t need convincing. While it’s easy to simply dye the yolks with some green food colouring and serve them sunny side up with ham on the side (optional), I decided to use spinach instead. It’s a healthier option and you’re getting some greens with it.
Although in the book the eggs are clearly sunny side up, it makes better practical sense to scramble them because the spinach leaf (or leaves) used to cover the egg yolk will simply slide off once it’s cut into, even though the spinach will be wilted.
For the ham component, some may simply be served on the side with the eggs or cut up some ham into small pieces and sprinkle it in with the eggs and spinach. I didn’t have ham on hand but next time I’ll try it out. I know it would be tasty.
This dish doesn’t really need a recipe, so I’ll simply link to my previous post on scrambled eggs. When the eggs are nearly done add a fistful of pre-washed spinach leaves, chopped, and stir around, letting them wilt. (If you have ham, cut it up and mix it in as well.) Serve the eggs as they are or on toast (we use Udi’s) and season with salt and pepper.
I’m guest posting on Celiacs in the House today with a little peek into my family’s kitchen! Besides sharing my kitchen, I also share a few “secrets” about how I make my photos for Z’s Cup of Tea. Come check it out.