Green Eggs & Ham

Serves 6

The sauce in this recipe, adapted from Sally Schmitt's “Six Kitchens” (Chronicle Books), was inspired by a creamy green salsa she tasted many years ago at Señor Pico in San Francisco's Ghirardelli Square. The sauce eventually made its way to this Green Eggs & Ham, a tribute to Dr. Seuss, which became an Easter brunch tradition for decades.

1 bunch fresh parsley

1 bunch fresh cilantro, including tender stems, plus more for garnish

1 bunch green onions (white and light green parts)

2 cups half-and-half

½ tsp. salt, plus more to taste

1 green poblano pepper, charred, peeled and chopped

2 or 3 small jalapeño peppers, depending on how hot you want the sauce 8 tablespoons butter, divided

2 tablespoons all-purpose flour

2 or 3 tablespoons chicken stock or cream, as needed

1 cup shredded Monterey Jack cheese

Freshly ground black pepper

12 thin slices ham

3 English muffins, halved

6 eggs Sweet red chile powder

To make the green sauce, chop coarsely the parsley, cilantro and green onions. Transfer to a blender and add half-and-half and salt. Purée until smooth. Add to the blender the poblano pepper and jalapeños. Purée until smooth.

In a large saucepan over medium heat, melt 3 tablespoons butter. Whisk in flour. Cook, stirring, until just starting to brown. Pour in the green sauce and cook, stirring, until it comes to a boil and thickens. If necessary, thin with chicken stock or cream until pourable. Remove from the heat and stir in cheese. Taste for seasoning and add salt, as needed, and freshly ground black pepper. Set aside, uncovered, until needed. A skin may form, but if you cover it while it's hot, you may lose the beautiful bright green color.

Gently warm ham in a large skillet over low heat. Toast English muffins. Using a knife, spread 2 tablespoons butter on the muffins.

In another large skillet, melt 2 tablespoons butter over low heat. Gently fry eggs, sunny-side up, just until the whites are firm.

To assemble the dish, gently reheat the green sauce, whisking smooth if necessary, and ladle a generous amount onto each plate. Top with a buttered English muffin half. Ladle more of the green sauce on the muffin. Place two slices of ham on each muffin half, and then a beautiful egg on top of it all. Garnish with cilantro and a sprinkle of sweet red chile powder. Serve immediately. Although best the first day, the sauce will keep, covered, for 3 to 5 days in the fridge.

Courtesy Troyce Hoffman for “Six California Kitchens” Green eggs and ham from Sally Schmitt’s cookbook “Six California Kitchens.” The sauce gets its color from green herbs and chiles.