Green Eggs and Ham for Big Kids |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Last summer, I had a ton of left over basil that I just didn't know what to do with, so my son and I continuously made pesto batches for the freezer. At the same time I was looking for a unique breakfast dish to surprise my husband...and I had just finally got my egg poaching technique down...and we had this left over bag of pumpernickel bread so this is what developed... Ingredients:
4 slices pumpernickel bread, i usually buy a loaf in the shape of french bread and cut on the bias about 1/2 inch thick |
4 eggs |
1/2 cup pesto sauce |
1 (8 ounce) package parmiggiano parmigiano-reggiano cheese |
1 garlic clove |
8 slices black forest ham, cut thin |
salt |
pepper |
4 tablespoons olive oil |
Directions:
1. Heat Olive oil on a large skillet on medium high heat. Add the ham and fry until crisp. Remove and drain on a paper towel.
2. Add the bread and toast for about 1-2 minutes on each side until toasty . Rub each hot piece of bread with the garlic clove which will melt flavor right into the toast. Sit aside.
3. Poach your eggs to the desired doneness.
4. Place each piece of toast on the serving plate. Spread about 1 TBS of pesto on each piece of bread. Add two pieces of the fried ham. Add a poached egg on top. Add one more tablespoon of pesto on top of the egg. Use a Potato Peeler to top with ribbons of the salty Parmiggiano cheese.
5. Enjoy!
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