It’s St. Patrick’s Day, and while I’m not Irish, it’s fun to wear green, make four-leaf clover decorations for the house, and eat lots of green food. Last year, I saw this post for green eggs and tried it out on my then-four-year-old. She actually really liked them and has requested them from time to time!
I usually scramble whatever vegetable I have available into my breakfast eggs, but blending them into the egg mix was a new idea for me. I found them quite tasty, and I love the bright flavor that the kale adds to the eggs. Note that using raw kale or spinach will give the eggs a fresher, stronger taste; I used steamed kale I had leftover from another dish so the taste was milder.
Making food that is fun and nutritious is sometimes challenging, but this recipe fits the bill. How else do you get a five-year-old to eat kale? This year, I threw in some chopped ham for a “Green Eggs and Ham” breakfast. Any dark leafy green vegetable would work (even broccoli might be tasty, but probably not as dark in color). Enjoy your own take on this festive dish, and maybe enjoy some Dr. Seuss as well.
Green Eggs and Ham
- 2 eggs
- ½ cup kale or other green veggie
- pinch of sea salt
- 1-2 slices of uncured deli ham, chopped
- Fat of your choice, for cooking (bacon grease, duck fat, coconut oil, butter, etc.)
- Place eggs, kale and salt in a Vitamix or other high-powered blender
- Blend on high until eggs and kale are pureed to a uniform color/consistency, about a minute
- Heat fat in a pan over medium heat.
- Pour egg mixture in pan; sprinkle chopped ham evenly on top of eggs.
- Allow to cook for a minute or two, then mix the eggs so the ham is coated and the eggs have a scrambled consistency.
- Cook until they are as done as you like them.
- Serve with some grain-free Irish soda bread and Irish breakfast tea.