Today Was Good. Today Was Fun. Tomorrow Is Another One.
The end of February is soon, coming up this weekend! This only means one thing — a birthday celebration! Mine, of course. Oh, maybe that’s not a big deal to the masses. But, what about the birthday of one of the most beloved children’s authors… Dr. Seuss? Yup, that’s right! March 2nd is the big day; March 2, 1904 to be exact. It also happens to be Read Across America Day.
Why not help kick off the celebration with Green Eggs and Ham? I made this Tyler Florence version of Green Eggs and Ham last year at a brunch that included teens. It was a huge hit. And, it’s versatile. While there is a recipe for pesto included here, it can easily be replaced by store bought pestos, like Classico, Alessi, or Sam Remo. Fresh or store bought, pesto sure beats food coloring in my book.
Green Eggs and Ham
A Tyler Florence/Food Network recipe
1 bunch fresh basil leaves
1/2 bunch fresh flat-leaf parsley
1/2 clove garlic, sliced
1/4 cup pine nuts
1/4 cup grated Parmesan
1/2 cup extra-virgin olive oil, plus more if needed
Kosher salt and freshly ground black pepper
4 slices Tuscan bread
Extra-virgin olive oil
1 clove garlic
4 sprigs fresh thyme, leaves only
8 slices prosciutto
2 tablespoons white vinegar
Kosher salt
8 eggs
Small piece Parmesan, for garnish
Basil leaves, for garnish
Put the basil, parsley, garlic, pine nuts, cheese, and olive oil into a blender. Blend until the paste is fairly smooth, adding more oil or some water if it is too thick. Taste and adjust seasoning with salt and pepper; set aside.
Heat a dry cast iron skillet over medium-high heat. Brush the bread slices with olive oil and fry them on both sides until golden brown. Rub them gently with the garlic clove and keep the toast warm. Now add a little oil and the thyme to the pan and fry the prosciutto slices until they are crisp, about 1 to 2 minutes; set aside.
Meanwhile, fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off.
To assemble, put a slice of toast on a plate and place 2 poached eggs on top. Spoon a tablespoon of pesto over each egg and top with some crisp prosciutto. Using a vegetable peeler, thinly shave a few slices of Parmesan over everything and garnish with some basil leaves.
Green eggs not your thing? What about waffles? Bread? Soup? There are tons of recipes that can be tied to books… for all ages. Don’t avoid asking your moody, hormonal teens to help by cooking a meal, as well. Tell them they need to cook, so they will survive when they move out on their own when you’re not around as their personal chef. No better time than the present!
No matter what you do, have fun with it. Fill your tummy with tasty food and feed your mind with the wonderful world of books. Enjoy!
* book cover borrowed from Amazon.com
