Last summer, we went on a beautiful Sydney cliff top coastal walk from the eastern suburbs of Bondi to Coogee with some friends. The views from the cliffs of the beaches, bays and rock pools were magnificent. By the end of our two-hour walk in the summer heat, we were dying to settle down for brunch and ice cold drinks. It was that day that I noticed green eggs on the menu at the cafe and since then couldn’t wait to experiment on my own.
There are a number of recipes out there that make green eggs out of blue food colouring however I’m more keen on creating a natural, dye-free version. Others use basil, parsley, spinach or anything else green, all great options. Using fresh green leafy vegetables sneaks in an appetising serve of vitamins, iron, fibre and antioxidant hence I chose to go with a combination of spinach and rockets.
Since we’re creating the complete Dr. Seuss green eggs and ham experience, especially if you’re enticing the kids, just serve green eggs with vegetarian ham. As for the adults, just serve with haloumi, Turkish bread and tomatoes but for a simpler meal, green eggs and toast hits the spot.