I like to eat them by the lake,
I like to eat them when I skate,
I’d share them with a fox or goose,
I do so love green eggs and moose.
I have always admired Theodor Seuss Geisel, and his way of playing with language. In fact, I used to have a quilting studio called ‘Twofish’, in reference to the Seuss rhyme “One fish, two fish, red fish, blue fish….”
This recipe, a truly Northern option for Sunday brunch, is another nod to the good doctor.
It celebrates the return of the light and the spring with the first shoots of spinach, while also incorporating the fall harvest in the tender moose steak.
I have a neighbour out here at Marsh Lake who keeps chickens, and I am lucky enough to be able to get fresh eggs all winter long.
In keeping with the breakfast tradition of using every pan in the house, this dish, while simple, does require a bit of attention to timing to avoid overdone eggs, burnt English muffins, and raw steak.
Of course it does not have to be made in the spring, and frozen spinach may be used instead, if fresh is not available.
INGREDIENTS
To serve four:
4 eggs
2 English muffins
1/4 lb fresh baby spinach
1/2 onion
4 thin moose steaks
Olive oil for sautéing
Salt and pepper to taste
White vinegar for poaching
METHOD
Heat olive oil in a skillet over medium heat, and sauté onions until clear.
Add spinach, salt and pepper. Cover, and cook just until soft.
Set aside and keep warm. Toast English muffins.
Heat olive oil in a skillet over medium-high heat and sear steaks on both sides. Season with salt and pepper and cook to desired level of rare, medium or well-done.
Bring two inches of water with a splash of vinegar to a boil (a little vinegar helps hold the eggs together) in a shallow pot or pan.
Poach eggs for 3½ minutes. Remove from water with a slotted spoon, drain, and slide onto English muffins.
Top with spinach and serve alongside a steak. Et voilà!
Editor’s Note: The above recipe was submitted near the end of the recent federal election campaign, when the author was the Yukon candidate for a party with the word “green” in its name. Since we didn’t have recipes for Blueberries and Moose, Red Peppers and Moose, or Orange Sherbet and Moose, we exercised our editorial discretion by waiting until the election results were in before publishing it.
