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Green Eggs and Ham

Becky Luigart-Stayner; Jan Gautro
Yield 6 servings (serving size: 1 topped bread slice)
Tinted green with a zesty dose of basil, this dish makes an intriguing breakfast or brunch item. Add a salad for a light dinner. If you can't find pancetta (unsmoked Italian bacon), substitute prosciutto or bacon.


  • 1 (8-ounce) loaf French bread, cut diagonally into 6 slices
  • 1 cup egg substitute
  • 1/4 cup chopped fresh basil
  • 2 tablespoons 1% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg
  • 2 garlic cloves, minced
  • 1 ounce pancetta, diced
  • 4 plum tomatoes, thinly sliced lengthwise
  • 1/4 cup (1 ounce) shredded fontina cheese

Nutrition Information

  • calories 194
  • caloriesfromfat 30 %
  • fat 6.4 g
  • satfat 2.5 g
  • monofat 2.5 g
  • polyfat 0.8 g
  • protein 10.6 g
  • carbohydrate 23.1 g
  • fiber 1.7 g
  • cholesterol 44 mg
  • iron 2.1 mg
  • sodium 592 mg
  • calcium 86 mg

How to Make It

  1. Preheat broiler.

  2. Arrange bread slices in a single layer on a baking sheet. Broil 2 minutes or until tops are toasted. Remove from oven. Turn the slices over; set aside on baking sheet.

  3. Combine egg substitute, basil, milk, salt, pepper, and egg, stirring with a whisk.

  4. Heat a large nonstick skillet over medium-high heat. Add garlic and pancetta; sauté 3 minutes or until pancetta begins to crisp. Add egg mixture to pan; cook 2 minutes or just until set, stirring gently.

  5. Divide egg mixture evenly over bread slices. Top egg mixture with tomatoes, and sprinkle with cheese. Broil 2 minutes or until the cheese melts and begins to brown. Serve immediately.