St. Patrick’s Day is always a ton of fun even for those of us who are not Irish, or who do not drink anything green during the day and this St. Paddy’s Day was no different. Who doesn’t love things being painted / dyed green, or wearing green-clothes…
Tying it all in together, Dr. Seuss’ classic book, Green Eggs and Ham, was published more than 50 years ago and is still a favourite among Canadian families. With St. Patrick’s Day here this weekend, did you prepare any “Green Eggs and Ham” for the kids (or for yourself) for Sunday brunch?
The Egg Farmers of Ontario sent across a recipe for Green Eggs and Ham (or Green Eggs and Tofu-Ham in our home, including directions on how to make your eggs shamrock green (which would be a great family activity!)
The Egg Farmers of Ontario are also hosting “The Eggs Factor”, an online egg-decorating contest in support of Breakfast Clubs of Canada, which is happening right now! For every entry, the Egg Farmers of Ontario will donate a dozen eggs to Breakfast Clubs of Canada, and entrants have the chance to win one of 12 iPad minis.
A link to the contest can be found here.
Here is the recipe for Green Eggs and Ham from the Egg Farmers of Ontario:
The kid-friendly part: Get the kids to dye their hard-cooked eggs green!
In a bowl, combine 1 1/2 cups (375 mL) water with 1 tsp (5 mL) liquid green food colouring. Dip each peeled, hard-cooked egg into the green water (the eggs should be completely covered with green water). Using a spoon, turn to coat, until egg is green in colour, about 4 minutes. Remove and let dry on paper towel. Cut in half and add to gratin dishes, (green facing up yolk facing down) with pasta, ham and green onions. Continue with recipe.
8 oz dried pasta, about 2 cups (500 mL)
1 head broccoli
6 hard-cooked eggs, peeled and halved
1 cup (250 mL) cubed black forest ham, about 8 oz.
4 green onions, thinly sliced, white and light green parts
2 tbsp (25 mL) butter
2 tbsp (25 mL) all-purpose flour
1 1/2 cups (375 mL) milk
1 cup (250 mL) shredded old Cheddar cheese
½ tsp (2 mL) dried mustard powder 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) freshly ground black pepper
½ cup (125 mL) shredded old Cheddar cheese
2 tbsp (25 mL) minced fresh parsley (optional)
In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes.
Drain and rinse with cold water; set aside.
Remove florets from broccoli and set aside.
Using knife, remove any hard knobs from broccoli stems.
Chop stem to produce 1 cup (250 mL) of stem bits.
In boiling salted water, add stem bits and cook for 4 minutes, add broccoli florets and continue cooking 2 minutes longer, drain all broccoli and rinse with cold water.
Scatter pasta, eggs, broccoli, ham and green onions evenly into a 9 x 13-inch casserole dish.
In saucepan, heat butter over medium-low heat, add flour and cook, stirring to make a roux or paste, about 2 minutes.
Whisk in milk and cook, continue whisking until thickened, about 6 minutes.
Remove from heat and stir in cheese, mustard powder, salt and pepper.
Continue whisking until cheese is melted, about 4 minutes.
Pour cheese sauce over casserole.
Sprinkle remaining cheddar cheese and parsley over casserole.
Bake in 375ºF (190ºC ) oven until heated through and cheese is melted, about 20 minutes.
(Make ahead: Cover and refrigerate for up to 2 days. Increase cooking time by 10 minutes.)
Servings: 6 (2 cup servings)
Prep. Time: 10 minutes
Cooking Time: 20 minutes
Nutrients Per Serving: Calories: 478 Fat: 22 grams Sodium: 822 grams Carbohydrates: 40 grams Fibre: 4 grams Protein: 30 grams