Pesto brings color, flavor and a whole lot of fun to this natural and healthy recipe for green eggs and ham. Basil, pistachio pesto and chunks of ham are beaten into eggs for a fresh take on the beloved Dr. Seuss-inspired childhood favorite, Green Eggs and Ham. Whip up a batch of homemade pesto in under a minute and you’re fixed with a few extra servings for the rest of the week. Add generous spoonfuls of green eggs and ham on a perfectly browned slice of toast for an over-the-top breakfast that will win over even the pickiest eaters. Even Sam-I-Am would agree that this green eggs and ham recipe should be eaten here, there, and anywhere.
Grownup Green Eggs and Ham
How to Make It
Make the Pesto. Combine the first three ingredients in a food processor and pulse until finely chopped. With the food processor running, slowly stream in oil until pesto comes together (you may not need to use exactly ½ cup). Pulse in the grated parmesan cheese until just combined. Reserve three tablespoons pesto and refrigerate the remaining amount in an air-tight container for a week.
Brown the ham. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chopped ham and sauté until golden brown. Remove from pan and reserve.
Scramble the eggs. Heat remaining 1 tablespoon of oil in the same skillet over medium heat. Meanwhile, whisk together eggs and 3 tablespoons reserved pesto in a small bowl. Pour eggs into the pan and shake the pan while stirring the eggs. Cook for 1 minute, stir in reserved ham. Continue cooking for 2 minutes longer, if you’re not a fan of soft scrambled eggs.
Put it all together. Remove the pan from the heat and stir in flat leaf parsley. Pile the eggs on a crispy piece of toast and eat up.
