Green Eggs and Ham

Ingredients

• Parsley

  Spices, dried

  ¼ cup or 6g

• Pesto

  Chosen by You

  30g

• Parmesan cheese

  Grated

  3 tbsp or 15g

• Egg

  Whole, fresh eggs

  4 large or 200g

• New zealand spinach

  Raw

  1 ½ cup, chopped or 84g

• Sliced ham

  Regular (approximately 11% fat)

  4 slice or 112g

Directions

1. Make the green sauce: Place the spinach, parsley, pesto, and Parmesan in the bowl of a food processor fitted with the blade attachment. Pulse until finely chopped, 10 to 12 (1-second) pulses. With the processor running, drizzle in the oil until the herbs are very finely chopped and the oil is green, about 1 minute.
2. Fold the green sauce into the eggs: Place the eggs and a pinch of salt in a medium bowl and whisk to combine and break up the eggs. Fold in 1/4 cup of the spinach sauce.
3. Cook the eggs: Melt the butter in a medium skillet over low heat. Add the eggs and cook low and slow, stirring occasionally with a rubber spatula, until the eggs form tender, large curds of eggs, but the eggs are still quite moist, 10 to 12 minutes.
4. Warm the ham: While the eggs cook, place the ham in a medium skillet over medium-high heat and heat until warmed through, about 5 minutes.
5. Recipe by: Meghan Splawn (source: https://www.thekitchn.com/how-to-make-green-eggs-and-ham-242334)

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