Green Eggs + Toast is a super delicious staple in my home that we’ve been making since Kai was really little. This whimsical brekkie (that you can also sneak kale or spinach into!) is based off of something from my childhood—Dr. Seuss’s classic, Green Eggs and Ham. This is the first book that I “learned” to read, but really I just memorized it word for word! I now get to read it with my kiddies, whip up this fun dish, + then bond over breaking bread (or more specifically, avocado toast!) with them.
Bookmark this one for slumber parties or when you need to make a nourishing, yet super simple breakfast for a crowd!
- 1 cup leafy greens (I love using kale!)
- ¼ cup almond mylk
- 3 eggs
- 1 teaspoon Green Dream Superfood + Protein Blend
- a sprinkling of your favorite seasonings
- gluten-free bread (Canyon Bakehouse is oh-so-yummy for the toast)
- avocado slices (this makes a lovely butter substitute for your bread)
Add all ingredients to a blender and whip together (be careful not to over blend, but make sure that all the pieces are broken up). Spray down your pan with coconut oil, add the egg mixture, and scramble the eggs. Pair with gluten-free avocado toast for an incredible, filling breakfast!
Did you love Green Eggs as much as I did as a kid? Share your memories of the classic kids' book + what childhood favorites you'd like us to make in the Philosophie Kitchen in the comments!