Green Eggs and Ham – aka the recipe for Arugula Pesto

Just in time for St. Pat’s, or Dr. Seuss Week…I understand that is a thing…? Here is a very festive way to clean out your fridge – a green eggs and ham egg bake.

First, you’re going to take that bag of arugula that you bought a week ago and didn’t really touch and turn it into pesto. Then, you find all the other bits and bobs floating around and toss them together for a breakfast of champions. This egg bake featured a few chopped scallions, the end of a bell pepper, a few slices of ham diced up, and a couple links of turkey sausage.



Arugula Pesto

  • 6 c. packed, arugula
  • 3/4 c. Parmesan
  • 1/2 c. slivered almonds (really could be any nut you have on hand)
  • 3 cloves of garlic
  • pinch of Kosher salt
  • ~1 c. olive oil
  1. Combine arugula, Parmesan, almonds, garlic, and salt in a food processor. Run processor until combined.
  2. While running, slowly pour in the olive oil. I used about a cup, but you may use more or less depending on the consistency you’re after.
  3. You can freeze this right away and use it for later – either in one container and scoop out a bit at a time or in smaller containers for individual use.
  4. If using right away, squeeze in half of a lemon to brighten this even further.
  5. Take the bit of pesto that did not pour easily out of the bowl, and scrape it into a few whisked eggs for an egg bake. Adds incredible flavor (and color).
  6. Whisk eggs and pesto together and pour over random fridge ingredients in a greased baking pan. Bake at 375 for 30 minutes. Boom. Two culinary treats in one.

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