This Bubby’s version of Dr. Seuss’s whimsical creation will satisfy kids and adults alike. Serve this children’s classic with Home Fries (page 209) or Stone-Ground Hominy Grits (page 207).
Recipe information
Yield
serves 1
Ingredients
For the Basil Purée
For the Eggs
Preparation
Step 1
Make the basil purée: In the work bowl of a food processor or blender, purée the basil, parsley, garlic, olive oil, and 2 tablespoons of water until smooth.
Step 2
Make the eggs: Using a whisk or a fork, beat the eggs in a small bowl until frothy.
Step 3
Sear the ham in a hot 8-inch nonstick skillet for 1 minute, or until crispy.
Step 4
Heat the skillet over medium heat for 1 minute. Add the butter and lower the heat slightly. Pour the eggs into the pan. Cook, constantly pushing the eggs toward the center of the pan with a rubber spatula, until they begin to thicken. Stir in 2 tablespoons of the basil purée and 1 1/2 tablespoons of the Parmesan cheese. Continue to cook and stir the eggs until they are nearly set but still soft and creamy. Arrange the eggs and ham on a serving plate. Sprinkle the remaining Parmesan cheese over the eggs and serve immediately.
