I enjoy making fun food for my kids. Something that makes them laugh. These leprechaun eggs definitely fall into that category. I don’t want to use food dye in my food but there are times when I want to give some items color. Green almost always means spinach, red/pink means beets, while yellow means turmeric and on and on it goes. I tried making these eggs with kale once when I was out of spinach. Never again. They were terrible. I love a good green juice or smoothie with kale, in these eggs it had a very strong off putting flavor. Learn from my mistake, be smart don’t use kale. I also really love using produce to color my food ~ because extra vegetables! Adding extra vegetables into food is always a win/win in my book.
I will never order any type of scrambled eggs or omelet out because I can not bring myself to eat eggs that have streaks of white in them so if I am making something where the eggs are combined I always use my blender (see this quiche). It also perfectly blends the spinach into the eggs. If you follow me on instagram you have probably seen my green eggs. I normally make them for St. Patrick’s Day and on occasion for April Fools. It is also fun to serve them with ham ~ my kids love Dr. Seuss so they get a big kick out of it. This is my version of green eggs.
1/2 teaspoon salt
3 Tablespoons Milk
3/4 Cup lightly packed Spinach
1 Tablespoon Butter
Salt & Pepper to taste
1. Add eggs, salt, milk and spinach to a blender. Blend until smooth.
2. Heat butter over medium-high heat in a skillet (large enough to hold your eggs). Once the butter has melted pour your egg mixture into the skillet. Cook pushing the edges of the eggs towards the center, tilt the pan allowing the uncooked egg to return to the edge of the pan. Stir taking care to not break up the curds. Cook until the eggs are set. Serve with salt and pepper ~ or seasoning of choice. My family likes Queso Fresco on them.
* I like to saute shallots in my skillet before adding the eggs, it adds a nice flavor to the eggs without being overpowering.*