Green Eggs and Ham
Breakfast Fit for a Cat in a Hat
If you've ever wondered what green eggs and ham really taste like, there's a new book that will let you find out.
Georgeanne Brennan has written the "Green Eggs and Ham Cookbook," and it's filled with simple, scrumptious, wacky recipes for such foods as Cat in the Hat Pudding and Moose Juice and Schlopp.
Each recipe is accompanied by the original verse that inspired it, and the pages are laminated to protect against splatters of Sneetch Salad, Oobleck, and Solla Sollew Stew.
If you, like Sam-I-am, also like green eggs and ham, you will like these green guacamole eggs and green glazed ham -- just try them. You can make the guacamole as mild or as spicy as you like. (If you don't want to cook a whole ham, try making a tablespoon or two of the glaze for a slice of ham.) You can eat them here or there. You can eat them anywhere.
Heat the ham as directed by the package instructions. Let cool to almost room temperature, about 20 minutes.
Mix the apple jelly and the minced tomatillos together to make glaze. Spread the ham all over with the glaze, except on the cut side.
Using your hands, gently pat the cilantro, or cilantro and parsley, into the glaze until it is solid green.
Cut the avocados in half and remove the pits. With a spoon, scoop the flesh out into a bowl. Mash it with a fork, then add the lime juice and salt and, if you want, the onions and chilies. Mix again.
In a large frying pan, melt the butter or heat the oil over medium heat. When hot, crack the eggs into the pan.
Cover the pan and cook until the yolk has a pale white film over it and is slightly to very firm.
With a spatula, gently slide the eggs onto plates or a serving platter.
Spoon the guacamole over each yolk, covering it.