Green Eggs & Ham

1. 1

   Make the pesto sauce: Place 4oz.

2. 2

   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.

3. 3

   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).

4. 4

   Crack the eggs into a bowl, mix in about 1/4 cup of the pesto and scramble.

5. 5

   (The recipe makes about 2 cups of pesto, you can save it, use it on some pasta, or make A LOT of eggs.

6. 6

   It's your choice.

7. 7

   ).

8. 8

   Meanwile, saute the ham in butter and olive oil (the olive oil prevents the butter from burning).

9. 9

   Add the egg mixture to the ham and cook until done.

No additional tips available.