Dr. Seuss is ever-present in our house. Green Eggs & Ham was one of W’s first favorite books, and he still hasn’t tired of it. Ditto The Cat in the Hat, The Cat in the Hat Comes Back, and lesser-known Dr. Seuss classics – Oh the Places You’ll Go!, To Think That I Saw it on Mulberry Street, The Foot Book, etc. We have almost an entire bookshelf dedicated to Dr. Seuss.
And so it makes sense to celebrate Dr. Seuss’ birthday with – what else? Green eggs and ham. Which are easier to make than I thought. Although when the boys saw their familiar eggs on toast turned green, it turned into a reenactment of the storyline – I do not like them Sam I Am!
To tint my eggs green, all I did was add several drops of green food coloring to the water I poached them in. I used a small skillet, so not too much water, and enough coloring to make the water slightly darker than I wanted the eggs to be. I served them with thickly sliced roast ham – more inexpensive than buying an entire roast ham, you can generally find slabs in the meat section or deli.
To poach one or more eggs, bring an inch or two of water to a gentle boil in a skillet big enough to accommodate the number of eggs you’re cooking. (It’s best to do no more than 3 at a time too many eggs will crowd the pan and cool down the water.) Add a good sprinkling of salt and if you like, a teaspoon of vinegar, which isn’t necessary (I don’t do it) but will lower the PH of the water and prevent the whites from becoming ragged. Reduce the heat to a simmer the point at which the water barely bubbles a rough, rolling boil will make your eggs go all over the place when you crack them in.
Gently break your eggs into the water and as they start to set, spoon the water over the tops of the yolks to help them cook. If they stick to the bottom of the pan, loosen them with a thin spatula. Poach your eggs for 3-4 minutes, until the whites are firm and the yolks have filmed over. Remove them from the water with a slotted spoon and transfer them to buttered toast or onto a paper towel to drain.