Recipe: Green Eggs (and No Ham) Sandwich

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Adapted from ChopChop, a magazine founded to teach kids nutrition skills and fight childhood obesity.

    • 2 large eggs
    • ½ teaspoon olive or canola oil
    • whole-wheat English muffins, cut in half. Toast them, if you like crusty bread.
    • 4 flat-leaf spinach leaves, washed then dried with a clean dish towel or paper towel

Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter. Crack one egg on the rim of a short glass and then empty it into the glass. Throw away the shell.

With the help of your adult, put a small skillet on the stove and turn the heat to medium. Let it heat up and after about two minutes, add the oil. Slowly slide the egg from the glass to one side of the skillet. Crack the second egg on the rim of the glass and empty it into the glass. Throw away the shell. When the eggs start to set and the edges are solid, use a spatula to flip the first egg. Flip the second egg, then cover the skillet and cook until the yolk is firm.

Put the two bottom halves of the English muffin on the plate. Slide the eggs onto the muffins, and top with the spinach. Cover the other half of the English muffin. Serve right away.

To read Sally's article about how she founded ChopChop, click here.

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Sally Sampson is the founder and president of ChopChop, a quarterly magazine dedicated to reversing and preventing childhood obesity. She is also a cookbook author and food writer who has written 11 cookbooks and been the coauthor of seven more. More

Sally Sampson is the founder and president of ChopChop, a quarterly magazine dedicated to reversing and preventing childhood obesity. She is also a cookbook author and food writer who has written 11 cookbooks and been the coauthor of seven more.

ChopChop’s first issue was published in April 2010. It is a magazine for kids aged five to 12 and their families and is published by Kid2Kid, Inc, a non-profit organization based in Massachusetts. ChopChop’s website is http://www.chopchopmag.com/ and you can follow it on Twitter at @chopchopmag and on Facebook.

Sally's most recent cookbook is The 100-Calorie Snack Cookbook.

Sally wrote the Recipe of the Week cookbook series, which is comprised of four books: Ice Cream; Cookies; Kabobs; and Burgers. She also wrote $50 Dinner Party, a James Beard Award nominee; The Bake Sale Cookbook; Party Dips!; Party Nuts! and Recipes from the Night Kitchen: A Practical Guide to Spectacular Soups, Stews, and Chilies. She collaborated on several other books, including The Olives Table, The Olives Dessert Table, and The Figs Table, all with Chef Todd English.

Sally also writes on topics other than food. Her book, What Your Divorce Lawyer May Not Tell You: The 125 Questions Every Woman Should Ask, written with Margery Rubin, came out this summer.

Sally has contributed to publications such as Bon Appetit magazine, Food & Wine magazine, The Boston Globe, Boston Magazine, The Boston Phoenix, Mode, Self, Fine Cooking and The Brookline Tab. She was a senior writer for Cook’s Illustrated magazine.

She lives with her teenage children, Ben and Lauren, outside Boston, Massachusetts. Her website is www.sallysampson.com.

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