Winnipeg Free Press - PRINT EDITION

I like them, Sam-I-Am

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Green eggs and ham.

It's a fun childhood poem that rolls off the tongue and a fun recipe that turns eyes and makes you smile. Just like that silly, lovable Cat in the Hat.

Dare your kids:

"You do not like them, so you say

Try them, try and you may"

I'm sure they will love this recipe (don't tell the about the benefits of spinach) and respond:

"I do so like

green eggs and ham!

Thank you!

Thank you,

Whoever I am!"

Green eggs and ham

21/2 cups (375 g) baby spinach leaves, lightly packed

10 large eggs

5 ml (1 tsp) salt

15 ml (1 tbsp) unsalted butter

4 slices of ham

Blanch the spinach in boiling water for 2 minutes. Remove from water, drain and squeeze out the excess water, pressing well.

Put spinach, salt and eggs into a food processor and whizz until smooth.

Fry ham in half of the butter until browned.

Add the rest of the butter to the pan, add the egg and spinach mixture and stir as it cooks to make moist, fluffy scrambled eggs.

Serve scrambled eggs in mounds on the ham with a crusted slice of toast.

Republished from the Winnipeg Free Press print edition September 7, 2013 D14

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