Green Eggs and Ham (Basil Parmesan Scrambled Eggs with Seared Ham Steak)

1. 1

   Make the basil puree: In the work bowl of a food processor or blender, puree the basil, parsley, garlic, olive oil, and 2 tablespoons of water until smooth.

2. 2

   Make the eggs: Using a whisk or a fork, beat the eggs in a small bowl until frothy.

3. 3

   Sear the ham in a hot 8-inch nonstick skillet for 1 minute, or until crispy.

4. 4

   Heat the skillet over medium heat for 1 minute.

5. 5

   Add the butter and lower the heat slightly.

6. 6

   Pour the eggs into the pan.

7. 7

   Cook, constantly pushing the eggs toward the center of the pan with a rubber spatula, until they begin to thicken.

8. 8

   Stir in 2 tablespoons of the basil puree and 1 1/2 tablespoons of the Parmesan cheese.

9. 9

   Continue to cook and stir the eggs until they are nearly set but still soft and creamy.

10. 10

    Arrange the eggs and ham on a serving plate.

11. 11

    Sprinkle the remaining Parmesan cheese over the eggs and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.