Green Eggs And Ham

Ingredients

2 cups packed arugula 

2 cups packed fresh flat-leaf parsley leaves 

1 cup packed fresh basil leaves 

3 tablespoons finely grated Parmesan cheese 

1/2 to 3/4 cup extra-virgin olive oil 

Coarse salt and freshly ground black pepper 

8 large eggs 

1 tablespoon unsalted butter 

Mustard-Maple Glazed Ham

Preparation

Place arugula, parsley, basil, and cheese in the bowl of a food processor; with the machine running, slowly add olive oil until a smooth paste forms. Season with salt and pepper and set pesto aside.

In a large bowl, whisk together eggs with 1/4 cup pesto, saving any remaining pesto for another use. Season egg mixture with salt and pepper.

Melt butter in a large skillet over medium heat. Using a heatproof rubber spatula, gently pull the eggs from the side of the skillet. As the eggs start to set, stir them gently until curds form. Serve immediately with ham.