”Nonsense wakes up the brain cells. And it helps develop a sense of humor, which is awfully important in this day and age.” ~Dr. Seuss
I’m pretty sure what he really meant by nonsense was a hardy breakfast made with Petit Jean Meats EZ Carve Ham and Great Day Farms Eggs!
Theodor Seuss Geisel, or Dr. Seuss as we now know him, began his famed writing career while in attendance at Dartmouth College in Hanover, New Hampshire. Still Ted Geisel at the time, he was writing for the campus based humor magazine Jack-o-Lantern of which he became editor-in-chief during his Junior year. As was tradition for the publication, the content within the magazine was rarely signed by the author. While he claims to have contributed a number of pieces his exact contribution is unclear except in terms of his artwork. The magazine also published artwork which unlike its “lit” was nearly always signed. The publication was peppered with his illustrations from 1921-1925. He admits that, during this time, he “discovered the excitement of ‘marrying’ words to pictures.”
It was during 1925 that he first adopted the use of the name Seuss. On the evening before Easter of his senior year, Seuss and nine of his friends gathered together and shared a pint of gin in his room in Randall Hall. The dorm father discovered what they were doing and called the local police chief who raided the room.
Remember that this was during the time of prohibition. Geisel states, “We had a pint of gin for ten people, so that proves nobody was really drinking” but they were brought before the dean and placed on probation for violation of Prohibiton, “especially on Easter Evening.” This meant Ted was relieved from his duties as editor-in-chief of the Jack-o-Lantern.
But fear not because the anonymous format of the literature portion of the magazine allowed Ted Geisel to keep right on writing. The artwork created another problem however since they were usually signed. So the last four issues of the 1925 school year contained multiple cartoons that were credited simply to the artist, “Seuss” or on occassion “T. Seuss”. The Dr. was added later on.
So today, in honor of the 110th anniversary of Dr. Seuess’ birthday I bring you some “green” eggs and ham!
I was first introduced to Great Day Farms Eggs about 6 months ago when a representative of their company sponsored a breakfast at a conference I was attending. As we ate a delicious breakfast prepared with Great Day Eggs the rep spoke about the company. One thing that really struck me was when he stated that he believes “yard eggs” are the best eggs but that Great Day strives to provide a quality product to those who weren’t fortunate to have their own fresh eggs. Having eaten nothing but “yard eggs” from my own chickens for years I admit I was hesitant to try store bought eggs. My previous experience with store bought eggs wasn’t a great one but my first bite of these and I knew something was different. They were good! And when my chickens quit laying eggs during this cold, dark winter I immediately sought out the Great Day Farms Cage Free brown eggs. At about $4.25 for a package of 18, they were a little more expensive than the other eggs but their quality in color and taste is far superior.
I used the Great Day Farms Eggs to whip up a batch of my Easy Crepes and placed three (one for me and two for my husband) on a well sprayed,foil lined cookie sheet to prevent sticking and make cleanup a breeze.
Onto each crepe I placed a slice of Petit Jean Meats EZ Carve ham which I cut in half and warmed slightly in a skillet.
We have been eating Petit Jean Meats in our house for several years. This Arkansas based company makes delicious bacon, ham and sausages in a variety of styles and flavors. In addition to their EZ Carve ham they make great family size hams that would be perfect for the upcoming Easter holiday! You may want to check out my Holiday Menu featuring Petit Jean Spiral Sliced Ham.
After I added the ham to each crepe I carefully cracked an egg into the center of each crepe and folded up the sides before placing the whole tray into a 350º oven.
The trick is to bake the eggs until the whites have set and the yolk is still runny. This takes about 8 minutes but you should watch closely. To check for doneness just jiggle the pan a little. The white of the egg should no longer look wet or runny. The yolk should give slightly when touched.
To serve, plate each crepe and sprinkle with fresh herbs and a pinch of salt and pepper. Serve with Thyme and Scallion Potato Pancakes, fresh fruit and english muffin. Enjoy!
Herbed Crepes with Eggs and Ham
1-2 Crepes per person (See my Easy Crepe recipe.)
Great Day Farms Eggs
Petit Jean Meats EZ Carve Ham
Minced Herbs (I used Sage, Rosemary, Thyme and Scallions)
Salt and Pepper
Prepare crepes according to my Easy Crepes recipe. Note: for added flavor you can add a tablespoon of fresh chopped herbs to the crepe batter. Preheat oven to 350º. Place 1-2 crepes per person on a cookie sheet sprayed will with cooking spray. Place one slice of ham on each crepe. Crack an egg into the center and fold up the sides of the crepe. Cook approximately 8 minutes or until the eggs are set to your liking. Plate each Herbed Crepe with Eggs and Ham and sprinkle with fresh herbs. Enjoy!
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Disclaimer: This post is sponsored by both Great Day Farms and Petit Jean Meats and they provided me with eggs and meat for this recipe. All opinions are however my own and I would not promote a product that I don’t honestly and authentically stand behind.
Article Source: The Beginnings of Dr. Seuss: An informal reminiscence. Geisel, Theodor Seuss, 1904-1991.
From the Dartmouth Digital Collection.