Yes, I like Green Eggs & Ham, even in a house with a mouse… okay, so not really. When you actually think about it, green eggs and ham sounds super disgusting. Amiright?
I know I’ve been a little slow to add to my collection of Boyfriend Recipes lately, and that’s mainly due to the fact that I’ve got NO man in my life to cook for! Considering that even the smallest of crushes I’ve had in the last six months have gone running for the hills, or in any direction that’s opposite of me, I’m sticking to my Stranger Love crush (see: yesterday’s post) and John Mayer for now.
Anyway, there was of course a time when I had a man in my life, and when that happens, I’m in the kitchen. I’m no fool.
A few years ago, I made breakfast for my then-boyfriend in celebration of St. Patrick’s Day — I made an updated, delicious version of Green Eggs & Ham. You may have read a little bit about it in my first book, “How I Fell: Love, Lies & Cocktails.”
It was festive, and absolutely impressive, but the best part is — it’s super easy to make. Father’s Day is fast approaching and maybe the man in your life is a dad; surprise him with breakfast in bed. Or perhaps you’re single and you just need a slow morning to treat yourself. Do it, girl!
- Eggs (2 for 1 person, or as many as you/they wish)
- 1 package of prosciutto ham (about 8 slices)
- English muffin (1 for each person)
- Pesto (homemade or jarred)
- Olive oil or non-stick spray
Slice and toast the English muffins, and have them open-faced on the serving plates. Add slices of prosciutto to each side of the English muffin — two slices on each muffin side is good, but I love the stuff, so add as much or as little as you like. You can substitute Canadian bacon here, too.
Next, prepare the eggs. If you want to poach them for a traditional benedict style, go head. I prepped them sunny-side up, using some of those silicone rings so they came out perfectly round on the edges. You’ll want one egg per English muffin side. Use the non-stick spray or olive oil in the pan with the eggs.
Place the eggs on top of the Prosciutto, and then spoon 1-2 tablespoons of pesto over each egg. Jarred pesto is completely acceptable, but of course, make the homemade version if you wish. You can even make it the night before to quicken the morning process. If the yolk is visible, put the pesto over the yolk — hence, green eggs and ham. And voila!
Don’t be afraid to add more pesto to the eggs or on the plate. You can also add a slice of cheese under the ham, or maybe a few asparagus spears there to crank up the green factor. It’s an easy dish, so make it yours!
I served it with coffee and a side of home fries, just the frozen kind that I threw into a skillet with some olive oil and cajun seasoning. Nothing fancy, but it sure was scrumptious! Take that, Sam-I-am!