Do you like green eggs and ham?
I do not like them, Sam-I-am.
I do not like green eggs with ham!
So you say.
Try them! Try them!
And you may.
Try them and you may, I say.
If you will let me be, I will try them.
You will see.
I like green eggs and ham!
I do! I like them, Sam-I-am!
'Coz I taste spinach with nutmeg.
A bit of parsley and some egg
Some salt and pepper in there, too,
Baked in the oven, for 10 and 2
minutes, nothing more to do.
They are so good, so good, you see!
So I will eat them for my lunch,
serve them up at any brunch.
Cut them up as fingerfood,
whate’r the size, it tastes so good!
And I will eat them here and there
Say! I will eat them ANYWHERE!
I do so like
green eggs and ham!
(This contribution to EoMEoTE #10 is brought to you courtesy of Dr. Seuss and his v. untalented ghost-rhymer, thepassionatecook. I know my rhyming is deplorable and pathetic, I couldn't even do it in my mother tongue, let alone in an alien language ;-) At least the content's there, something which cannot always be said of the great man himself! But it's not about winning here, anyway, it's about being part of the movement and catching the vibe. D'accord?)
Green eggs and ham à la Sam-I-Am*
(serves 3 for breakfast, but can be cut into ca. 30 thin slices for fingerfood)
130 g young leaf spinach (washed and ready to use)
15 g parsley (ca, 2 big handfuls)
nutmeg, salt, pepper
ca. 150 h honey-roast ham
3 tbsp cream cheese
3 tbsp soured cream
1 clove garlic (crushed)
Wilt the spinach in a pot (cover with lid), taking care not to burn it. Squeeze out all the water, then transfer to a food processor. Add the parsley. Separate the eggs, adding the yolks to the spinach. Pulse until the spinach and herbs are finely chopped. Season with nutmeg, salt and pepper.
Beat the egg whites until stiff, then fold into the spinach/herb mix. Spread on a lightly buttered piece of grease-proof paper on a baking tray (I actually just use my teflon mat for it, not butter needed) and bake in the oven (200 C) until set, for ca. 10 - 12 minutes.
In the meantime, combine the cream cheese and soured cream, add the garlic and seasoning. When the egg roll has cooled down, spead with the cheese mix, top with a layer of ham and form into a tight roll.
If serving as breakfast, cut into three equal portions and consume with bread.
If serving as fingerfood, cool in the fridge for at least an hour and cut into rounds of ca. 1cm thickness just before serving.
* Based on a recipe for "Spinach, smoked trout and herbed cream roulade" in Eric Treuille's wonderful book Canapés. (p 84)