00:00Hi everybody, today I'm going to make you green eggs and bacon from my cookbook, Back
00:04to the Kitchen, inspired by the fantastic and wonderful Dr. Seuss's Green Eggs and Ham.
00:10Okay so here we go, I usually use like a coconut oil spray, you can use an olive oil spray
00:15if you want, this is just regular olive oil.
00:16Stay away from butter as much as I can, I know some things taste amazing with it, but
00:20most things taste amazing without it.
00:22So if you can avoid butter, please do, because it's good for this.
00:26We're going to crack some eggs, my kids love doing this.
00:29It's going to add time to the recipe if you let them help, but please let them help,
00:33they'll be making you breakfast one day.
00:35So just crack, and we'll one hand these guys, because Freddy's right hand has arthritis, and
00:42arthritis sucks.
00:46We didn't get any shell bits in the bowl, and that's lucky and prone.
00:53No more lucky.
00:54We're going to beat up these eggs.
00:56Just don't add the sauce now.
00:59Wait till it's over, otherwise it's going to be funky and weird and you're not going
01:03to like it.
01:04These are almost done.
01:05You just want to beat them up until they're nice and smooth, and basically one color.
01:09That's what my mom would always say.
01:11If it's dark yellow and yellow, they're not ready.
01:13If it's yellow, they're ready.
01:14If those are yellow, these are ready.
01:16This feels hot.
01:17If you hear a sizzle, you're doing good.
01:19If you don't, we blew it.
01:20We blew it.
01:28Scrambled eggs are super easy.
01:30I'm heating this over medium heat.
01:31If you're doing this with bacon, do your bacon first.
01:35Cook it not on high heat.
01:36You can, it saves time, but if you're going to do that, you have to stir that bacon like
01:40they do in a Greek diner nonstop, or you're going to burn it.
01:43It'll be crispy, but it won't have the shape that you want.
01:46If you cook it on a lower heat, your bacon will be crispy, it'll be straight, and as my
01:51grandfather would say, bacon don't bend.
01:54You don't want soggy bacon.
01:55You want it to be crunchy and delicious.
01:58Once you finish that, take the bacon out.
01:59You can rinse the pan or not.
02:02You can leave the bacon grease in there and use that to scramble the eggs in as a substitute
02:06to your coconut oil, and it's really good, and sometimes you'll get little bits of the
02:10bacon in there, which makes it even yummier.
02:12So if you guys can look at this, these are almost done already.
02:15This is taking us no time at all, and I'm all about prep.
02:18So my green sauce would have been done the night before, which means I have zero to do
02:23once these are done.
02:24And we will serve these up super fast on this plate right here.
02:34And if I ever gave my kids that much bacon, my mother would literally fly in from the
02:38state she lives in and kill me.
02:42They get a piece, not even two, they get a piece.
02:46Daddy on the other hand gets two.
02:49Now the green sauce, if you guys want to take a peek, I don't know if you guys can see
02:53these,
02:54but I have these chilies right here, okay?
02:55This is a, it's just an early-picked New Mexico hatch chili.
03:01If you're a college student, and you have a burner, or maybe you're into science and all
03:05you have is a Bunsen burner, you can pull this off.
03:08You just put the pepper right on top of the range, turn the gas on, keep it on low.
03:13You don't want the fire hitting the pepper.
03:15We call this the ghetto roast when I grew up, okay?
03:17You just put it on there, and you char the skin black.
03:19Once the skin is black, I just throw it into a Ziploc bag, zip it up for about one minute,
03:25and that steam bubbles up the skin.
03:26I peel it off with a fork, very gently, and then I slice it open, remove the seeds, chop
03:32it up, then put it in the food processor with all the other goodies here.
03:36It's a simple, simple, simple recipe.
03:38This is the only part that takes time.
03:40Once it's done, it looks like this, you skin it, and it's going to start to look like this,
03:48and then once you've taken the seeds out, you get this awesome green meat that has more
03:53vitamin C than any fruit or vegetable known to mankind, and it's the New Mexico hatch chili.
03:59I'm going to chop that up, I put it in a food processor with an avocado, a squeeze of lemon
04:03juice, some salt and pepper, and that's when you end up with this.
04:08We sub this out for so many different things in my house.
04:11It's our guacamole when we have friends over, or not.
04:13I put it as a sauce on top of a steak if I want to do like a cowboy caballero
04:18steak or
04:19something like that.
04:20It's a great sauce on there.
04:21My kids dip French fries in it.
04:23What else?
04:23We put it on our eggs to make green eggs and jamón, and we'll do that right now.
04:30And again, if you do this the night before, this is the extent of your work for breakfast.
04:35You literally just add this, spread it around, and if you take the chili out, again, there's
04:41no heat in this whatsoever.
04:43You can get any kid to eat it because all kids go crazy for avocado.
04:46Now you're getting your kids to eat something a little bit different that doesn't look the
04:51way it normally looks.
04:52You're getting them to sort of expand their color palette for food, which is a big deal
04:56because a lot of kids see the color green and reject it categorically as something they
05:01will ever ingest in their bodies.
05:03So it's a real smart way to get them to incorporate new things into their foods, expand their taste
05:08buds a little bit, and it's easy to make.
05:10And there you go.
05:12Ta-da!
05:13Ta-da!
05:14Ta-da!
05:16Ta-da!
05:17Ta-da!
05:19Ta-da!
05:19Ta-da!
05:19Ta-da!
05:19Ta-da!
