I would eat this in a plane, I would eat this in the rain. I would eat this here or there, I would eat this anywhere. I do so like green eggs and ham I do so like it Sam I am!
In honor of our favorite green holiday and our favorite Dr. Seuss book we thought it would be fun to create a grown up version of green eggs and ham. It’s got pesto and asparagus and ALL the cheese so you know it makes the perfect brunch recipe!
Start by browning the ham in a skillet with a tiny bit of oil. Sear on both sides until golden brown, and then transfer to a plate.
Set off to the side and then whisk together the eggs, milk and pesto.
Use store bought pesto to make this breakfast even faster. It’s the perfect weekday breakfast if you don’t have a lot of time.
Sauté the chopped fresh asparagus in the same skillet you cooked the ham. Season lightly with salt and pepper and cook until tender. Add the scrambled pesto eggs and cook until soft scrambled. Stir in the shredded cheese and cook until melted through.
Lay a few slices of ham on each plate and then pile on the green eggs on top and spoon a dollop of pesto on top of each. You can sprinkle on a bit more cheese if you’d like or a few grinds of black pepper.
If you want to create a sort of eggs benedict type of dish, you can lay a toasted split english muffin on the bottom and then lay on the ham and eggs and pesto.
- 2 tablespoons unsalted butter
- 4 thin ham steaks, quartered
- 10 large eggs
- 3 tablespoons whole milk
- 1/4 cup store-bought pesto
- 1 cup fresh cut asparagus
- 1/2 cup shredded mozzarella cheese
- Set a large non-stick skillet over medium heat with 1 tablespoon butter. Once melted, add the ham pieces and cook until browned on each side, about 1 minute per side. Transfer to a plate and set aside.
- In a medium bowl, whisk together the eggs, milk and most of the pesto (leave about 2 tablespoons out). Set aside. Wipe out the skillet and add the remaining butter. Once melted throw in the asparagus. Cook until the asparagus is soft and tender, about 4 minutes.
- Add the whisked pesto eggs to the hot skillet and cook until soft scrambled. Add the cheese and cook until the eggs are somewhat firm and the cheese has melted. Serve by placing a few slices of ham on each plate and then adding a few spoonfuls of egg on top. Garnish with a bit of the reserved pesto on each.
