Categories: Breakfast, Eggs

Ingredients

• 8 large eggs
• 3/4 cup cubed cooked ham
• 1/4 teaspoon salt
• fresh ground pepper
• 1 tablespoon butter or 1 tablespoon margarine
• basil leaves (to garnish)
• Basil Pesto:
• 2 cups firmly packed fresh basil leaves
• 2 sprigs fresh parsley
• 2 garlic cloves, coarsely chopped
• 1/4 cup pine nuts or 1/4 cup walnuts
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon salt
• fresh ground pepper
• 3 -4 tablespoons olive oil

Directions

1. To make the Basil Pesto: Add the first 7 pesto ingredients to the container of a food processor or blender.

2. Process until minced.

3. With motor running, slowly pour oil in through the feed tube and blend until a paste forms.

4. Transfer mixture to a bowl; cover and refrigerate until ready to use (or may freeze in an airtight container for up to 3 months; bring to room temp before using).

5. To make Green Eggs and Ham: In a medium mixing bowl, whsik the eggs until slightly frothy; add in 2 tablespoons Basil Pesto, ham, salt, and pepper; stir to combine.

6. Melt butter in a large nonstick skillet over medium heat; swirl butter to coat bottom of pan.

7. When butter foams, add egg mixture all at once.

8. Let set for 20 seconds.

9. Cook, stirring, for about 3-4 minutes or until fluffy and almost dry.

10. Serve with basil leaves as garnish.

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