Green eggs and ham, 2 ways

Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes
Serves 2 servings     adjust servings

A fun twist on breakfast, these green eggs and ham can be made two different ways!

Ingredients

    For the pesto eggs

    • 4 large eggs
    • 2 heaping tablespoons prepared pesto (homemade or store-bought)
    • 1/4 cup mozzarella cheese (optional)
    • salt and black pepper, to taste

    For the spinach eggs

    • 4 large eggs
    • 1/2 cup packed fresh spinach leaves
    • 1/4 cup shredded cheddar or mozzarella cheese (optional)
    • salt and black pepper, to taste

    Other, for serving

    • 2 slices Canadian bacon
    • 2 slices whole wheat bread
    • Fresh fruit

    Instructions

      For the pesto eggs:

      1. Scramble the eggs and pesto in a medium bowl until well mixed.
      2. Heat a skillet over medium-low heat and spray with cooking spray. Add the egg mixture and cook, stirring occasionally, until eggs are cooked through and fluffy.
      3. Season to taste with salt and pepper and serve with mozzarella cheese (if desired).

      For the spinach eggs:

      1. Combine the eggs and spinach in a blender. Mix until well combined. It will be frothy. (See notes.)
      2. Heat a skillet over medium-low heat and spray with cooking spray. Add the egg mixture and cook, stirring occasionally, until eggs are cooked through and fluffy.
      3. Season to taste with salt and pepper and serve with mozzarella or cheddar cheese (if desired).

      For the Canadian bacon:

      1. Heat a small pan over medium-high heat. Add the Canadian bacon slices and sear 1-2 minutes per side, until browned in spots and warmed through.

      For the breakfast:

      1. Serve your eggs with Canadian bacon, whole wheat toast and fresh fruit. Enjoy!

      Recipe Notes

      If you don't want to use a blender for the eggs and spinach, you can finely chop the spinach leaves and add them to the eggs in the pan while cooking.

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