Leave it to Dr. Seuss to inspire a breakfast as whimsical and cheery as green eggs and ham. It’s probably safe to say since the book “Green Eggs and Ham” was published in 1960, parents have been trying to find a way to create the titular dish for eager children.

The challenge with green eggs and ham is making a version that you actually want to eat. After trying every variation of this silly pairing to be found on the web, I can confidently say that this version — creamy scrambled eggs tinted with a flavorful and, most importantly, bright-green spinach sauce — is the best recipe for actually getting your kids to eat the green eggs and ham they read about.

Why you’ll love it

Key ingredients for green eggs and ham

Green Eggs and Ham

Serves 4 to 6

2 cups packed baby spinach, arugula, or baby kale

1 cup packed fresh parsley leaves, plus more for serving

1 cup packed fresh basil leaves

3 tablespoons grated Parmesan cheese

1/2 cup olive oil

6 large eggs

Kosher salt

2 tablespoons unsalted butter

8 (1/4-inch-thick) slices deli ham, such as black forest or honey ham

Toast, for serving

1. Place 2 cups packed baby spinach, 1 cup packed fresh parsley leaves, 1 cup packed fresh basil leaves, and 3 tablespoons grated Parmesan cheese in the bowl of a food processor fitted with the blade attachment. Pulse until finely chopped, 10 to 12 (1-second) pulses. With the processor running, drizzle in 1/2 cup olive oil until the herbs are very finely chopped and the oil is green, about 1 minute.

2. Place six large eggs and a pinch of kosher salt in a medium bowl and whisk to combine and break up the eggs. Fold in 1/4 cup of the spinach sauce. (The remaining sauce can be saved for future use.)

3. Melt 2 tablespoons unsalted butter in a medium skillet over low heat. Add the eggs and cook low and slow, stirring occasionally with a rubber spatula, until the eggs form tender, large curds of eggs, but the eggs are still quite moist, 10 to 12 minutes.

4. While the eggs cook, place 8 (1/4-inch-thick) deli ham slices in a medium skillet over medium-high heat and heat until warmed through, about 5 minutes.

5. Serve the warmed eggs on toast with the ham on the side. Top the eggs with more parsley if desired.

Recipe note: The spinach sauce will keep covered in the refrigerator for up to five days.

(Meghan Splawn is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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