You’re never too old to celebrate Dr. Seuss’s birthday! Read one of our family favorites, Green Eggs and Ham, with your family and prepare this delicious dish together!
When I was pregnant for my first son, Nathaniel, my parents enrolled me in the Dr. Seuss Children’s Book of the Month Club. They also purchased several books to begin with. From the moment my son Nathaniel came home, we read and read and read together! That child began reading proficiently when he was three years old! I carried on the tradition of reading together when my son Alexander was born and he read soon after about four years old. We had just about every single Dr. Seuss book ever published! The first book our boys ever read on their own was One Fish Two Fish Red Fish Blue Fish! Each time the boys would read one of these books for the first time, I would write their name and date in the front of the book. Unfortunately a house fire back in 2000 took all of our books from us, but it did not take our memories!
Celebrate Dr. Seuss’s birthday with this recipe your whole family will love!
1 bunch fresh basil leaves
1/2 bunch fresh flat-leaf parsley
1 clove garlic, sliced
1/4 cup pine nuts, optional
1/3 cup grated Parmesan
1/2 cup extra-virgin olive oil, plus more if needed
Zest of one lemon
Sprinkle of Kosher salt and ground black pepper
4 slices Italian bread
Extra-virgin olive oil
1 tsp. garlic powder
8 slices prosciutto, or ham
2 tablespoons white vinegar
Put the basil, parsley, garlic, pine nuts, cheese, and olive oil into a blender. Blend until the paste is fairly smooth, adding more oil or some water if it is too thick. Taste and adjust seasoning with salt and pepper; set aside.
Heat a skillet or grill pan over medium-high heat. Brush the bread slices with olive oil and sprinkle with garlic powder. Fry both sides until golden brown. Remove from pan. Now add a little oil and the thyme to the pan and fry the prosciutto slices until they are crisp, about 1 to 2 minutes; set aside.
Meanwhile, fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off.
To assemble, put a slice of toast on a plate and place 2 poached eggs on top. Spoon a tablespoon of pesto over each egg and top with some crisp prosciutto or ham. Using a vegetable peeler, thinly shave a few slices of Parmesan over everything and garnish with some basil leaves.