As a side note, it is somewhat interesting to note that green eggs can be made without the use of food coloring. A little grape jelly will have the same effect (although not as profound).
Grape juice (and a number of other fruits and vegetables) contain molecules that act as a sort of litmus test. The molecules change pigment based on the PH of their environment. In the case of egg whites, it turns green (indicating a PH > 7). Link to New Scientist article.
Bob (The Surreal Gourmet) Blumer made a slightly more appetising 'Green Eggs and Ham' with prosciutto and 'Eggs' made from cantaloupe (for the green 'white') and honeydew (for the 'yolk'). Not a very literal interpretation, but one I'd rather see on my breakfast plate. Link.
There was a fantastic cafe in Mt Eden (Auckland, New Zealand) called Solla Sollew that offered green eggs and ham. Their version was 'green' simply by covering it a fresh herb pesto. It was absolutely delicious and I haven't tasted anything quite as good since.
The cafe itself was delightful, large artworks of Seuss characters around the walls, trippy murals on the toilet walls and on the outside of the building, Seuss books available to read, kids and dogs welcome. A real community-minded cafe which was closed by the new owners after 1 month and turned into yet another boring textbook cafe. The one thing that remains is the exterior mural (link). It makes me smile every time I see it. Link.
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