“Try them, try them, and you may! Try them and you may, I say.”
― Dr. Seuss, Green Eggs and Ham
I don’t know exactly when my fascination with food started. Truth be told, I was a pretty picky eater as a child. But I do have one fond memory of my mom making me green eggs and ham as a kid, just like in the Dr. Seuss book. It was a breakfast I’ll never forget. We had only ever bought white-shelled eggs, so when my mom received a few green-shelled ones from a friend, she convinced us that the egg inside would be green when she cooked it. So she scrambled them up and plated them with a slice of ham. To my delight, the eggs were green! We’re talking green, green. I was in awe. Of course, I found out as an adult that she snuck a few drops of green food-coloring in there, which was a shocking revelation, but hey, it opened my eyes to a world of possibilities in the kitchen.
So when I saw green eggs and ham on the menu at this cute little spot in Santa Monica called Huckleberry, I had to order it. This time, there was no food-coloring. Instead, there was a little stack of breakfast tried-and-trues topped with a surprising bit of green pesto. My own grown-up version of a childhood favorite. I had to make this at home. So try these eggs, I say, I say, I think you’ll like them green this way!
GREEN EGGS AND HAM
Prep Time: 5 minutes Cook Time: 15 min minutes Total Time: 20 minutes
For the Pesto:
- 2 tbs pine nuts
- 1 c basil
- 3 cloves garlic
- 1/2 tsp sea salt
- 1/4 c Parmesan cheese (grated)
- 1/4 extra virgin olive oil (or to taste)
For the Green Eggs and Ham:
- 1/3 c pesto
- 2 English muffins
- 4 eggs
- 2 c arugula
- 4 slices prosciutto
- olive oil
- sea salt and freshly ground pepper (to taste)
To Make the Pesto (can be made ahead and refrigerated):
- Gently toast pine nuts in a dry skillet over low heat until fragrant (about 30 seconds)
- Combine cooled pine nuts, basil, garlic and salt in a food processor. Pulse to create a paste.
- Add the Parmesan and blend again
- Add the oil and blend until smooth
To Assemble the Green Eggs and Ham:
- Bring prepared pesto to room temperature
- Brush English muffin halves with olive oil and sprinkle with salt. Toast.
- Coat a non-stick sauté pan with approximately 2 tsp olive oil and bring to medium-high heat. Add the prosciutto and warm on each side for approximately 30 seconds. Set aside.
- Add more oil to the same pan and fry eggs sunny-side up until the egg white is cooked completely
- Assemble individually by stacking first your English muffin half, then about 1/4 c arugula, followed by one slice of prosciutto, then one fried egg. Sprinkle with salt and pepper. Top with a bit of pesto.
*** Careful, pine nuts burn easily. And try doubling up on your batch of pesto to eat later in the week. It’s great on pasta, pizza or fish. Just store it in an airtight container in the fridge. I like to use a mason jar and top it with an extra bit of olive oil to keep it from turning brown. You can even substitute almonds for the pine nuts or use spinach or mint instead of basil.