I don’t deal with this much anymore, but when my children were younger, I felt like I should change their name to Sam. And for those of you who have made the connection, you are correct, they did not like green eggs and ham. Now if they were just eggs and ham, move out of the way. But anything green just turned them off. It was funny, when they were babies, they LOVED their green peas, avocados, and pretty much anything I put in front of them. It was such a treat to have anything other than milk, that they could actually touch and play with, and more often than not find a way into their mouth.
When I hear from new parents that say their baby is not a picky eater, I congratulate them – and then tell them not to freak out when that ends. It will come back – particularly if you don’t make a big deal about it. We never forced our kids to eat anything, and always asked that they took a “no thank-you bite.” If they ended up liking it, they could have more. No pressure. I actually thought I was a genius and was the only one to have it all figured out – and then I read this book. It was seriously one of the best parenting books I have ever read (ok, maybe I have only read a couple, but still). I felt like he had written this book about me. And it just so happens that he is the father of a parent at my daughter’s school. Still, affirmation feels good.
So, when I saw this recipe in Cooking Light, it actually made me laugh. Then after I finished laughing, I ran to the kitchen to try them out. I have been hanging on to this post for quite a while, waiting for the perfect opportunity – and I decided that now was the time. When you are trying to figure out what to bring to that holiday potluck, or what to bring to that party you were invited to – look no further. These were amazing. They were polished off instantly – and my children helped out. Fortunately they are over their green fetish now. These are good for any season, but I have to admit, the red and green is just a little festive. So just like the book, give them a try, and I am sure that you will eat these little babies just about anywhere…
- 1 dozen eggs
- 3/4 cup diced avocado
- 2 tablespoons grated red onion
- 1 1/2 tablespoons canola mayonnaise
- 1 tablespoon lemon juice
- 3/4 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 ounce prosciutto slices, crisped and crumbled
Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.
Stir avocado, onion, mayonnaise, lemon juice, garlic powder, crushed red pepper, black pepper, and salt into yolks. Divide among whites; top with prosciutto.
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