03/14/2012 02:03 EDT | Updated 05/14/2012 05:12 EDT

Mark St. Patrick’s Day for kids of all ages with classic green eggs and ham

Have some fun in the kitchen while creating this play on the classic Dr. Seuss story “Green Eggs & Ham.” This dish would be perfect for a St. Patrick’s Day breakfast for kids of all ages.

Green Eggs and Ham


250 g (8 oz) dried pasta (about 500 ml/2 cups) rigatoni, fusilli or penne

1 head broccoli

6 hard-cooked eggs, peeled and halved (see tip below for kids)

250 ml (1 cup) cubed Black Forest ham (about 250 g/8 oz)

4 green onions, thinly sliced (white and light green parts)

Cheese Sauce

30 ml (2 tbsp) butter

30 ml (2 tbsp) all-purpose flour

375 ml (1 1/2 cups) milk

250 ml (1 cup) shredded old cheddar cheese

2 ml (1/2 tsp) dried mustard powder

1 ml (1/4 tsp) salt

1 ml (1/4 tsp) freshly ground black pepper


125 ml (1/2 cup) shredded old cheddar cheese

30 ml (2 tbsp) minced fresh parsley (optional)

In a large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and rinse with cold water; set aside.

Remove florets from broccoli and set aside. Using a knife, remove any hard knobs from broccoli stems. Chop stems to produce 250 ml (1 cup) of stem bits.

In boiling salted water, cook stem bits for 4 minutes; add broccoli florets and continue cooking for 3 minutes longer. Drain all broccoli and rinse with cold water. Scatter pasta, broccoli, eggs, ham and green onions evenly into six 500-ml (2-cup) gratin dishes.

Cheese Sauce: In a saucepan, heat butter over medium-low heat; add flour and cook, stirring, to make a roux (or paste), about 2 minutes.

Whisk in milk and cook, whisking continually, until thickened, about 6 minutes. Remove from heat and stir in cheese, mustard powder, salt and pepper. Continue whisking until cheese is melted, about 4 minutes.

Pour cheese sauce over mixture in gratin dishes. Sprinkle remaining cheddar cheese and parsley, if using, over gratin dishes. Place dishes on large rimmed baking sheet and bake in a 190 C (375 F) oven until heated through and cheese is melted, about 20 minutes. (Make ahead: Cover and refrigerate for up to 2 days. Increase cooking time by 10 minutes.)

Makes 6 servings.

Nutritional information per serving: 478 calories; 22 g fat; 822 mg sodium; 40 g carbohydrate; 4 g fibre; 30 g protein.

Tip for kids: To really celebrate St. Patrick’s Day, have children dye their hard-cooked eggs green. In a bowl, combine 375 ml (1 1/2 cups) water and 5 ml (1 tsp) liquid green food colouring. Dip each peeled, hard-cooked egg into the green water (the eggs should be completely covered with green water). Using a spoon, turn to coat, until egg is green, about 4 minutes.

Remove and let dry on paper towel. Cut in half and add to gratin dishes (green facing up, yolk facing down with pasta, ham and green onions).

Source: Egg Farmers of Ontario.