Oh, the Things You Will Eat for Dr. Seuss Day!
Green Eggs and Ham Asparagus, Crispy Ham and Poached Egg on Toast
4 slices cured ham
4 slices sourdough or seed bread
2 large eggs
6 asparagus spears, trimmed
2 tbsp. pesto, optional
Heat a non-stick frying pan and dry-fry the ham until crisp, then set aside. Toast the bread and keep warm.
Heat a sauté pan of water until it just begins to bubble. Crack the eggs into ramekins and pour them very gently into the water, then quickly cover the pan and carefully remove from the heat. Leave for about 3 minutes.
Meanwhile, steam the asparagus spears for a couple of minutes, then pat dry. Check the eggs – the whites should be completely set. Lift them out of the water and drain. Butter the toast and divide between two plates. Pile the asparagus, egg and ham on top, and season well. Drizzle or dollop pesto over eggs, if you like.
How the Grinch Stole Christmas Who Hash
2 tbsp. butter
2 cups cooked corned beef, chopped
3 cups cooked potatoes, chopped
1 small onion, minced
1/2 tsp. concentrated beef stock
salt and pepper
Melt the butter in a frying pan. Add the corned beef, potatoes, and onion. Make sure it is all distributed evenly around the pan and let cook until browned. When one side is browned, turn the mixture over and let the other side brown. Stir in the beef stock for added moisture and flavor.
When one side is browned, turn the mixture over and let the other side brown. Stir in the beef stock for added moisture and flavor. Sprinkle with salt and pepper and serve.
Cat in the Hat Caprese Salad
Large ball fresh mozzarella
Fresh basil leaves, whole, stems removed
Balsamic vinegar to taste
Salt to taste
Slice the tomatoes and mozzarella. Layer with basil leaves. Drizzle with balsamic vinegar, and sprinkle with salt to taste.
You may also used small mozzarella balls and cherry tomatoes to create an appetizer-sized version of this salad. Simply use wooden skewers and alternate between the mozzarella and tomatoes.