March 2nd is Dr. Seuss’s birthday, and here at Egg Farmers of Ontario, we have the perfect recipe to celebrate!
Get your kids together and they can all help create a spinoff to the classic dinner they grew up reading about. Make a night of it and finish dinner off with a family reading of the inspirational Green Eggs & Ham.
- 8 oz dried pasta, about 2 cups (500 mL) such as rigatoni, fusilli or penne
- 1 head broccoli
- 6 hard-cooked eggs, peeled and halved
- 1 cup (250 mL) cubed black forest ham, about 8 oz
- 4 green onions, thinly sliced, white and light green parts
- In a large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and rinse with cold water; set aside.
- Remove florets from broccoli and set aside. Using knife, remove any hard knobs from broccoli stems. Chop stem to produce 1 cup (250 mL) of stem bits.
- In boiling salted water, add stem bits and cook for 4 minutes, add broccoli florets and continue cooking 3 minutes longer, drain all broccoli and rinse with cold water.
- Scatter pasta, hard-cooked eggs, broccoli, ham and green onions evenly into six (2 cup/500 mL) oval gratin dishes.
Cheese Sauce Ingredients:
- 2 tbsp (25 mL) butter
- 2 tbsp (25 mL) all-purpose flour
- 1 ½ cup (375 mL) milk
- 1 cup (250 mL) shredded Old Cheddar cheese
- ½ tsp (2 mL) dried mustard powder
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) freshly ground black pepper
- ½ cup (125 mL) shredded Old Cheddar cheese
- 2 tbsp (25 mL) minced fresh parsley (optional)
- In saucepan, heat butter over medium-low heat, add flour and cook, stirring to make a roux or paste, about 2 minutes.
- Whisk in milk and cook, continue whisking until thickened, about 6 minutes. Remove from heat and stir in cheese, mustard powder, salt and pepper. Continue whisking until cheese is melted, about 4 minutes.
- Pour cheese sauce over gratin dishes. Sprinkle remaining cheddar cheese and parsley over the gratin dishes. Place dishes on large rimmed baking sheet and bake in 375°F (190°C) oven until heated through and cheese is melted, about 20 minutes. (Make ahead: Cover and refrigerate for up to 2 days. Increase cooking time by 10 minutes.)
Preparation Time: 10 minutes
Cooking time: 20 minutes
Yield: 6 servings
- This recipe is a great way to use leftover ham.
- Go even greener and add spinach, zucchini, celery, sweet green peppers or whatever your child’s or family’s favourite.
- To really shamrock the house this St. Patrick’s day, get the kids to dye their hard-cooked eggs green! In a bowl, combine 1 ½ cups (375 mL) water with 1 tsp (5 mL) liquid green food colouring. Dip each peeled, hard-cooked egg into the green water (the eggs should be completely covered with green water). Using a spoon, turn to coat, until egg is green in colour, about 4 minutes. Remove and let dry on paper towel. Cut in half and add to gratin dishes, (green facing up yolk facing down) with pasta, ham and green onions. Continue with recipe.