Here’s a local Houston bunch favorite – Baby Barnaby’s Famous “Green Eggs.” The green theme goes perfectly with St. Patrick’s Day today.
The name reminds me of one of the first books I read- Dr. Seuss’s Green Eggs and Ham. It’s the 4th best selling children’s book of all time, and only contains 50 words as a bet between Dr. Seuss and his publisher.
I never did figure out why Sam-I-Am’s eggs and ham were green, but I know why mine is!
Chef Uy: Hey, I just recreated the most amazing brunch recipe called green eggs! It’s got spinach and artichokes!
B: *shudder* Too many vegetables in the morning…
What I’ll do is bug B enough like Sam-I-Am does to the narrator throughout the book, and B will grow to love vegetables. That is my devious plan, muahaha!
I’ve made this recipe a couple times before trying to recreate the restaurant version, and I’ve got it down finally (adapted from The Little Kitchen That Could). Here are my tips for making perfect scrambled eggs.
Fluffy scrambled eggs 101
– use nonstick pans
– whisk your eggs and milk prior to scrambling
– cook low and slow
– do not overcook; the eggs will continue to scramble so remove from heat before they’re done.
Baby Barnaby’s Green Eggs
2 tablespoons milk
1 tablespoon butter
1 clove garlic, minced
1/2 cup spinach, roughly chopped
1/4 cup artichoke hearts, chopped
1/4 cup shredded Monterey jack cheese
salt and pepper, to taste
In a medium size bowl, whisk eggs and milk.
Melt butter over medium high heat in a nonstick pan. Cook eggs over low heat until large curdles just start forming. Add garlic and artichokes and scramble about thirty seconds. Add spinach and cheese and scramble another 30 seconds. Add salt and pepper to taste. Serve immediately. Enjoy!