Dr. Seuss ~ Green Eggs & Ham

Theodor Seuss Geisel was born yesterday (March 2)  in 1904.

Generations of Americans have grown up reading Dr. Seuss books, since the publication of his first book for children in 1937.  That first book was “And To Think That I Saw It On Mulberry Street.”  Dr. Seuss published 44 books, won a Peabody and a Pulitzer and two Academy Awards.

He has an interesting website, full of the history of his life and career.  There is also a Cat In The Hat memorial that is fun to check out for information about his museum.

What I didn’t know is that Dr. Seuss created a series of advertisements during World War II encouraging citizens to buy bonds. They are pretty interesting, and you can look at them here.  You gotta see Hitler caricatured by Dr. Seuss!

When my son was in kindergarten, his teacher read “Green Eggs and Ham” to the class, and they cooked scrambled eggs with green food coloring and bits of diced ham.  It was pretty disgusting, but the kids loved it.

“I do not like them, Sam-I-Am! I do not like green eggs and ham!”  I don’t much care for the version of green eggs and ham being served up to 6 year olds across America today, either!  But I DO like this version:

GREEN EGGS & HAM FOR GROWN-UPS:

1 cup finely minced green onions
1/2 cup olive oil
1/4 cup minced fresh parsley
salt, to taste
4 slices sourdough bread (use substantial slices; not flimsy ones)
1 bunch arugula
8 slices prosciutto

8 eggs

Combine the onions, olive oil, parsley, and a little bit of salt.  Brush the insides of 4 custard cups with the mixture.  (You should have some left-over for a different step.)

Put 2 eggs into each cup.  Place the cups in a skillet.  Pour water into the skillet so the water reaches about 1/2 way up the sides of the cups.  On medium-high heat, bring the water to a simmer.  Cover the pan, reduce heat to medium-low and cook until the whites are set and the yolks are the consistency you like them.

While the eggs are cooking, toast both sides of the bread.  Brush one side of each piece of toast with the remaining onion oil.  Top the toast with some arugula and a couple slices of prosciutto.
The eggs should be cooked by now.  Turn one cup of eggs onto each slice of bread.  You can garnish these open-faced sandwiches with a little more chopped parsley, if you like.
So … there are green things, eggs, and ham!
GO EAT YOUR HISTORY!  (This is a “have your cardiologist on speed-dial” recipe if you eat it very often.
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