The other morning while I was sipping my Chai tea at a local coffee shop, I watched a 20-something dad reading Dr. Seuss’s beloved classic, Green Eggs and Ham to his 3-year-old girl, named Samantha. I knew her name and age because within seconds of my sitting down near her, she announced herself, proudly displaying her age with three chubby, chocolate-stained fingers. I went there to work. Instead, I ended up watching Samantha and her dad and listening to Green Eggs and Ham. Every time the dad said, “Sam I Am,” his daughter would interrupt, “Daddy! Daddy! He’s Sam too. Like me!” Her dad would chuckle quietly, delighted by her innocence and excitement.
Watching them made me realize that here they were, a dad and his daughter, on a random Monday in San Diego reading a story that has been read billions, perhaps trillions of times by parents to their children all over the world. (Green Eggs and Ham is the #4 best-selling English language children’s book of all time.) If green eggs and ham can make a persnickety eater like Sam I Am happy, then you know it’ll please most dads.
So, this Father’s Day, why not salute your dad with a breakfast of green eggs and ham breakfast tacos? They’re easy enough to make with children and if they help make them, they’re surely eat them. My recipe for green eggs and ham tacos is made with chopped fresh spinach, but there are many ways to green your eggs: stir in some basil, parsley, or cilantro pesto or salsa verde. Or chop up green bell peppers, avocados, green onions, or Swiss chard. It’s up to you (and your dad).
Green Eggs and Ham Breakfast Tacos
Makes 8 tacos
1 (1/2-pound) slab of cooked ham, diced
2 packed cups chopped fresh spinach, large stems removed
1 teaspoon olive oil
8 large eggs
A few shakes of black pepper
1/2 cup shredded Cheddar or Mexican cheese
8 (6-inch) yellow corn tortillas
1. Place the ham in a non-stick skillet over medium heat. Cook for 3 minutes, flip, and cook an additional 2 minutes, or until lightly browned all over. Remove from pan and dice.
2. In a large non-stick skillet over medium-high heat, warm olive oil. In a medium bowl, lighltly whisk eggs and black pepper. Add spinach and whisk until just combined. Pour into the heated pan. Cook for 3 to 4 minutes, gently pushing the egg mixture from side to side, until lightly brown and no longer runny.
3. Place tortillas in a small non-stick skillet over medium-high and warm 1 minute per side. Or preheat oven to 350 degrees F. Place tortillas in a single layer on a baking sheet and cook for 5 minutes or until heated through. Fill the warm tacos with the egg mixture and sprinkle with cheese. Serve hot.
Photo credit: Top, FCC, edenpictures; Bottom, Susan Russo