Green Eggs and Ham
Oops.
I blew right past Free Stuff Fridays, didn’t I? The past weeks have been a bit of a calendular blur – we’re shooting straight through the weekends too, so I’ve got the double whammy of no time management skills paired with no sense of what day it is. So instead of coming up with free loot for you last night post-shoot, I went shopping and cleaned the house in preparation for the entire crew to come shoot here today. Can I take a FSF hiatus until things resume to relatively normal on Friday the 20th? I’ll come up with something good then, I promise. I still have a backlog of the past weeks’ free stuff to ship out. Hopefully these yummy little numbers will make it up to you.
The best part of my days this week have been reading W stories at night – practically the only time I see him. Green Eggs and Ham has been one of his favourites for at least a third of his life, and we picked up the computer game version (really all rhyming and reading and stuff, not little Dr Seuss characters ganging up to take each other out) when we bought the Mac, which required about ten minutes for him to become completely adept at.
So yes, I made this recipe up in order to use the name. But it has turned into one of my favourite things – I adore deviled eggs (really, who doesn’t?) – imagine them plumped up with salty ham and earthy spinach, but actually lighter on account of more stuff and fewer eggs yolks and mayo. If you are at all a fan of all things eggy or hammy or cheesy, TRY THESE. Seriously.
Also – they aren’t at all finicky. You don’t need to wait for a party or feel the need to pipe the filling decoratively into the egg white halves – you likely couldn’t, anyway. And forgo the old-school paprika sprinkle – just go with black pepper.
Green Eggs & Ham
AuthorJulie
Place the eggs in a medium saucepan. Cover with water and bring to a boil. Cover, remove from heat and let stand 15 minutes. Drain and rinse with cold water until cool. Peel and slice in half lengthwise. Remove yolks and set 3 aside for another use, or feed them to your dog.
Meanwhile, heat the oil in a saucepan set over medium heat and sauté the ham for a minute. Add the spinach and cook for another minute, until wilted.
In a medium bowl mash the 3 yolks with the mayonnaise, Parmesan cheese, salt and pepper until smooth. Add the spinach mixture and stir until well blended.
Stuff egg white halves with filling and serve immediately. Makes 12.
Ingredients
OK Green eggs & ham might just trump the Eatmores (might) I love devilled eggs, and these are such a nice change from the old standard. Thank you!!
Oh, and because I’ve been planning to redecorate the kids rooms I’ve been oggling this for a bit: http://www.potterybarnkids.com/srch/index.cfm?words=Seuss Seuss stuff from Pottery Barn Kids(!)
Don’t worry about FSF. Time with W&M is more important. I can’t believe you were shooting at your place. If it were me I’d have had to have Molly Maid in to clean up before I’d let the cameras in the door 🙂
I’m a little embarrassed. Filling deviled eggs with a variety of things seems REALLY obvious, but it’s something that I–and I’m guessing a lot of us who read your blog–have never thought of. Thank you for showing off the light!
Re: FSF? No one comes here just for the chance to win something, don’t worry. I think you’ve got enough faithful recipe followers to be able to forego the weekly routine.
Soo funny yesterday my son asked me to make devil eggs, like Mamie makes at Xmas!
Cooking day for me Sundays, so thanks for the heads up.
Man I would freak out if someone was to come “film” let alone visit in my home, I always get anxious when I have company coming, I always hope every thing would look better, just like in a magazine.
Anyways, I really have to get cooking, with my busy life, I plan ahead or else it’s chaos around here 🙂
Have a good weekend.
MFO
Love this idea! Deviled eggs are so yummy – I like the regular version and I have a great (and easy) recipe for a smoked salmon version. I will happily add this to my appy menu list.
p.s. Take it easy Julie – you have tons on the go so make sure that you are taking care of yourself and your family and not us blog readers.
take care of yourself as there’s a nasty respiratory bug sweeping through town–everybody i know is hacking and wheezing…
I’ve finally gotten a little more relaxed (actually resigned) about my house never being clean, but the appearance of a camera crew would probably set me back years. But I never think twice about other people’s houses (unless they’re freakishly clean, and then I wonder what they’re hiding) so why not cut ourselves some slack?
Just finished watching a rerun of Its just food Sauces.
I can’t remember if you have told us when the new season will be starting? Even tho most of us are great cooks!! its fun to watch. You and Ned do give new tips to us old cooks.
We love the FsF buts its definitely not what keeps us coming back to read your post.Its like your actually talking to us over a cup of coffee.
Love green eggs and ham….used to make very similar eggs for my kids when small…
Those might trump my curried deviled eggs!
Good luck with the rest of the shoot. I’m amazed you are on here at all.
Mmm looks good. You sound so guilty like you owe us something! You don’t. Don’t worry about us. We will be here when things quiet down. 🙂
I miss you…..sniff sniff…… My MSN isn’t working properly, if you’ve even been on-line lately. Call me when you have a free moment or two! Let’s hook up!!
BTW, eggs looking scrumptious!!
Ditto everything Erica said. I’m holding out for “book club” so I can meet all the wonderful people in Calgary (and S. Alberta)!
Okay, how much does it suck that Pottery Barn Kids doesn’t ship here. =P
Don’t worry at all about FSF.
It is a bonus, not the main event.
I tried the Eatmores yesterday…
I think I tried to cram in too many peanuts.
They were very crumbly and did not hold their shape.
Very tasty crumbs, though.
The main problem was that the mixture heated on the stove did not go liquid enough – It stayed a fudgey thick consistency which did not mix in with the dry ingredients well. I heated the honey first so it was very liquid. Any suggestions anyone ? – other than don’t skip the fruit and add 1 1/2 cups peanuts.
LisaMer: Apparently if you call the Toronto store they’ll ship to Calgary – I haven’t tried that yet but I am seriously tempted 🙂
So I think you know FSF is not why we all come and visit you all the time. I really enjoy the recipes, and the techniques and new ideas (“Damn i wish i’d thought of that!” so many times), the way you put the recipe in context for us based on your life, and the energy you give out through your *best dam’ blog on the net* blog.
And, Julie, I appreciate it when you take a couple days off. Sometimes I feel guilty that you feel an obligation to me, as one of your “peeps”, that you MUST post. ‘k, you don’t have to! And we love you anyway.
-CSB
The eggs look scrumptious! I echo Elaine. FSF is not why we show up every day.
As you say – who doesn’t love devilled eggs? The last couple of weeks I’ve been thinking Devilled Eggs myself but I’m just too lazy to peel them.
Yum yum yum
Dana – actually they are more of a bitch to peel when they are fresh – so just use old eggs! ha.
YUM! I was looking for fun ways to use my Easter leftovers! I will be featuring this yummy recipe on my blog tomorrow!
With havin so much written content do you ever run into any issues of plagorism or copyright infringement? My site has a lot of completely unique content I’ve either created myself or outsourced but it appears a lot of it is popping it up all over the web without my agreement. Do you know any ways to help stop content from being ripped off? I’d truly appreciate it.
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