Celebrate Dr. Seuss’s Birthday with Green Eggs and Ham

Posted: March 2, 2011 in News, recipes
Tags: , , , ,

Happy birthday Dr. Seuss! (By the way, I really struggled with the title as I always have difficulties using the right singular possessive form of nouns ending in “s”. So, for those of you who rather see Seuss’ versus Seuss’s, I feel your pain! ) And what better way to celebrate than with the famous dish “Green Eggs and Ham” done in a healthy way. My good bud, Chef J Hugh McEvoy submitted this recipe to my 101 Foods That Could Save Your Life Book and is a family favorite.

Eggs are already healthy – they provide lots of protein and the b-vitamin choline for brain health along with the plant nutrient lutein which is great for healthy eyesight. Parsley is used to give the dish a wonderful green color. Parsley  is loaded with volatile oils and flavonoids that help in fighting heart disease and cancer.

Lastly, you can use ham or “Wham”, a vegetarian ham substitute from Worthington Foods, makes a wonderful substitute. Enjoy!

Green Eggs and Ham By Chef J Hugh McEvoy


2 tablespoons              Fresh Parsley – Chopped

1 tablespoon               Fresh Basil – Chopped

1 tablespoon               Fresh Cilantro – Chopped

2 oz (2 slices)              Worthington Wham (Veggie Ham) or Honey Ham- Chopped

1 tablespoon               Fresh Sweet Red Bell Peppers – Chopped

1 tablespoon               Fresh Shallots – Chopped

2 oz-wt                          Brie Cheese – 1/4″ Cubes

1 tablespoon               Canola oil

1/8 teaspoon               Sea Salt

1/8 teaspoon               Black Pepper

1 lb                              Fresh White Asparagus

4 each                          Fresh Whole Eggs

4 each                          Large Egg Whites


Trim Asparagus. Steam just until tender and set aside. Using heavy saute pan, lightly brown wham\ham, shallots and sweet peppers in canola oil. Beat eggs into a froth in a small bowl. Add eggs to sauté pan / mixture. Blend while cooking only until set. Add cheese. Fold until just evenly mixed. – Remove from heat. Add COARSE chopped herbs. FOLD gently into eggs. Do not over mix. Keep colors separate! Season with salt and pepper to taste. This dish can be served by itself or over toast points, beside the white asparagus over fresh red tomato slices.

 Break it down…

Calories: 220; Total Fat: 13g; Protein: 17g; Saturated Fat: 4g; Total Carbs: 6g; Dietary Fiber: 3g; Cholesterol: 195mg;  Sodium: 380mg; Sugars: 3g

  1. This sounds great thanks for sharing. I must admit the term green eggs took me back to my compulsory military days when green eggs mean’t that they eggs were bad:-)

    • guyatitian says:

      I admit, it’s a stretch either way, Neil, but give these green eggs a try – they’re really good! And thank you for your service to our country!


  2. Wade Balsdon says:

    This sounds delicious and I agree with Neil when I did my national service in south Africa (that is where I currently live) green eggs were eggs that were bad. We would call them vrot eggs. An alternative to this recipe would be ham, cheese and chili omelettes.

    • guyatitian says:

      Wade! I’ll be right over – sounds yummy! Ha!

      You poor guys – I’m so sorry you’ve had bad experiences with eggs. I wish you nothing but fantastic eggs in your future. They are well worth your while to eat as they have lots of high quality protein, choline for brain health and the plant nutrient lutein for healthy eyes. Enjoy them any way you like, Wade!

  3. David, the best way to avoid bad eggs is to buy and cook them yourself.:-)

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