Theodor Geisel, known to most people as Dr. Seuss, would have celebrated his 107th birthday today. We’re celebrating the rhyming riddler who brought us The Cat in the Hat, How the Grinch Stole Christmas and Green Eggs and Ham with our very own take on green eggs and ham: baked green eggs and ham crêpes.
When I realized that it was Dr. Seuss’ birthday this week, I was instantly excited. I grew up on Dr. Seuss, and when I had my first child, the first thing I did was swipe all the Dr. Seuss books from my parents’ house to bring to mine so I could read them all over again.
Growing up, The Cat in the Hat was always a favorite with its twisted tale of a hat-topped cat, but recently the kids and I have been enjoying Green Eggs and Ham before bed. With Kjell in kindergarten, this book has been just the right level for him to read on his own, and even Lene is getting into it. I caught her telling Sam I Am’s tale to Magnus on the couch the other day with great accuracy for a 4-year-old. Plus, as the kids and I talked about last night, Sam I Am is encouraging picky eaters everywhere to dig into new foods and give ’em a try. You never know when you might enjoy something you thought you wouldn’t like. A valuable lesson for independent thinkers.
The kids and I put together a few green eggs and ham of our own. I’ve been obsessed with Pinterest lately, and I saw the perfect savory crêpes from Framed Cooks there the other day that combined them with my favorite baked eggs. Inspired, I took my kids’ own obsession with pesto to heart and made green eggs and ham pockets in honor of Dr. Seuss.
First, you’ll need some pesto. We have a freezer full of it from the garden, and my kids are always thrilled when we pull it out. Today was no exception.
On a parchment-lined baking sheet, lay out the crêpes and add a piece of prosciutto to the center. You could also use ham or any other thinly sliced meat of your choice.
Smear a bit of pesto over the bottom of the crêpes, creating a bit of a containment area for the egg that we’re going to crack right on top of it all. Then fold up the edges around the egg, sprinkle with Parmesan cheese and a touch of salt and throw them in the oven for a bit.
Soon you’ll have a perfectly cooked egg ready for consumption.
That’s how we celebrated Dr. Seuss’ birthday this week, along with a few other good games that I know. There are a few things I will show to you now; you will like these new things; I’m certain I can see just how:
One Fish Two Fish Snack Mix
Butter Battle Compound Butters
Will you be doing anything for Dr. Seuss’s birthday today? Ours will be filled with eating the rest of the crêpes and other Dr. Seuss treats, and no one is complaining about that.
“Be who you are and say what you feel, because those who mind don’t matter, and those who matter don’t mind.” — Dr. Seuss
2 slices prosciutto
4 tablespoons basil pesto
fresh parsley for garnish
Heat oven to 350° F. Line a walled baking sheet with parchment or a baking mat. Lay out the crêpes on the mat. In the center of each crêpe place half a slice of prosciutto and a tablespoon of pesto. Crack the egg on top of the pesto and prosciutto. Fold up the four sides of each crêpe around the egg. Sprinkle with Parmesan cheese and a pinch of salt.
Bake at 350° F for 10-12 minutes until egg whites are set. Remove from oven and sprinkle with chopped fresh parsley. Serve.
Makes 4 baked eggs.