Filed under the category of “Things My Children Ought to Have Liked but Instead Were the Cause of Great Consternation and Caterwauling” are these wraps that were yummy, simple, adorable, healthy, made with nearly all local ingredients, and a fun twist on St. Patrick’s Day. Dangit.
I had meant to make Green Eggs & Ham for Dr. Seuss’s birthday earlier this month but never seemed to have all the ingredients at the same time. Then fresh spinach arrived from a friend’s CSA share, and off we went.
Green Egg Wraps with Bacon
Makes about 6 wraps
Place in a blender and puree the heck out of:
- 2 cups of fresh spinach leaves, well washed, stems removed
- 2 eggs
Pour the egg-spinach mixture into a medium bowl and beat in:
- 4 eggs
- salt & pepper to taste
In the meantime, cook:
- 8 strips of bacon (a couple of extra never hurt)
And warm up:
- 4 or 6 whole grain wraps
I do both of these in one easy, lazy step by placing the bacon on a rack on a broiler pan that fits in my convection oven and broiling it for 10 or so minutes, until it’s as crispy as we like. At the same time, I place the wraps on top of the oven. They end up just warm enough and I’m not fussing with extra dishes or labor.
While the bacon’s going, cook the eggs in a skillet until set.
Into each warm wrap, place:
- 1 slice of cheese (we used Muenster)
- 1 piece of bacon
- a couple scoops of green eggs
- favorite add-ins: tomatoes, sun-dried tomatoes, hot sauce, jalapenos, whatever you like.
Then wrap ‘em up and serve.
For dessert we made Nigella Lawson’s Chocolate Guinness Cake. It was great, and I even lucked out and found some cream cheese frosting in the freezer to thaw to put on the top.
However, I would note that when a recipe calls for a 9″ springform pan, it really and truly doesn’t mean an 8″ springform pan. Not that that’s a mistake you would ever make.