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Green Eggs & Ham

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“I wanted to make some "Green Eggs & Ham" so I thought this up.”
READY IN:
15mins
SERVES:
1-2
YIELD:
1 breakfast
UNITS:
US

Ingredients Nutrition

Directions

  1. Make the pesto sauce: Place 4oz. fresh basil leaves, about 6 or 8 baby bella mushrooms, 2 Tbsps pine nuts, 1/4 cup parmigiano-reggiano cheese and 2 or 3 garlic cloves into the food processor.
  2. While the processor is running stream about 1/4 to 1/3 cup olive oil through feed tube until pesto is of desired consistency (I left it running while I got everything else ready).
  3. Crack the eggs into a bowl, mix in about 1/4 cup of the pesto and scramble. (The recipe makes about 2 cups of pesto, you can save it, use it on some pasta, or make A LOT of eggs. It's your choice.).
  4. Meanwile, saute the ham in butter and olive oil (the olive oil prevents the butter from burning).
  5. Add the egg mixture to the ham and cook until done.

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