Green Eggs and Ham
Green Eggs and Ham takes the Dr. Seuss title literally, with a simmered bacon hock dyed green and poached eggs with blue yolks. The hock cooks slowly in tinted water, so the color soaks in as the meat softens, and you can keep adding dye until it looks right. Poaching the yolks and whites separately is the neat trick here. It makes a good centerpiece for a children's party or a book-themed dinner.
Instructions
Put the bacon hock in a pot of water and stir in green food coloring, following the directions on the package.
Bring the pot to a boil, then lower the heat and simmer for 60 to 90 minutes.
Lift the hock out of the pot and let it cool a little so you can handle it.
Peel off the skin carefully, leaving the layer of fat in place.
Check the color. If the hock is the shade of green you want, move it to a platter. If not, return it to the pot, add more coloring, and check again before transferring it.
Separate the eggs into whites and yolks.
Poach the yolks in water tinted with blue food coloring. Poach the whites in a separate pan of plain water.
Set the whites on the platter beside the hock and place the blue yolks on top of them. Serve with a three-pronged fork.
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