Recipe: Green Eggs and Ham to Go

Who wasn't a fan of Dr. Seuss when they were a kid? The Cat in the Hat, Horton Hears a Who, Fox in Socks, and, my personal favorite, Green Eggs and Ham, brought to life some of the silliest and endearing characters in all of children's literature. When developing an easy, on-the-go, breakfast sandwich for busy parents I figured why not go with a classic?

Green Eggs and Ham to Go
Makes 2 servings

• 2 English muffins, split
• ½ cup grated cheddar or Swiss cheese
• 4 slices Canadian bacon
• 1 tablespoon extra-virgin olive oil
• 3 large eggs
• ¼ cup frozen spinach, thawed and drained
• ¼ teaspoon kosher or sea salt
• ¼ teaspoon ground black pepper
• ketchup (optional)

1. Heat oven to 325° Fahrenheit. Place the English muffin halves on a baking sheet and top each one with cheese and Canadian bacon. Place in the oven and bake until the cheese is melted and the muffin is toasted.

2. Heat the oil in a non-stick pan over medium heat. Whisk together the eggs and spinach and add them to the pan. Cook the eggs and spinach, stirring occasionally, until the eggs are set. Season with salt and pepper and divide the eggs evenly between two of the muffin halves, topping with the other muffin half, making a sandwich. If desired, serve with ketchup, wrap in parchment paper, and GO!

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