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St. Patty's Day "Green Eggs and Ham"

St. Patty's Day
Makes:
4
Prep Time:
5
minutes
Total Time:
12
minutes
based on
2 reviews
St. Patty's Day "Green Eggs and Ham" is an easy-to-make breakfast sandwich. Topped with a delicious pesto spread and sliced prosciutto, this tasty delight adds a flavorful twist to a morning classic.

In this recipe:


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Ingredients:

  • 4 whole-wheat English muffins, split in half
  • 4 slices prosciutto or thinly sliced ham
  • 2 teaspoons unsalted butter
  • 4 large eggs
  • 4 tablespoons BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)

Directions:

TOAST English muffins; top four halves evenly with prosciutto.

MELT butter in medium, nonstick skillet over medium heat. Crack eggs into skillet; cook for about 4 to 5 minutes (4 minutes for eggs with runny yolks and 5 minutes for eggs with yolks that are slightly set). Season with salt and ground black pepper, if desired.

TRANSFER eggs to muffin halves with prosciutto; top each with 1 tablespoon pesto and remaining English muffin halves.


Reviews:

Review This Recipe
  •  Star(s)

    no

    Carol Golden from Clearlake, CA

    Sam I am, Sam I am... this ain't no green eggs and ham!

  •  Star(s)

    Love it!

    Chris L. from CA

    I just made this recipe and it is wonderful! Really like the pesto with the prosciutto.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 360
  • Calories from Fat: 170
  • Total Fat: 19g (29% of DV)
  • Saturated Fat: 5g (27% of DV)
  • Cholesterol: 245mg (82% of DV)
  • Sodium: 1170mg (49% of DV)
  • Carbohydrates: 29g (10% of DV)
  • Dietary Fiber: 5g (20% of DV)
  • Sugars: 7g
  • Protein: 21g
  • Vitamin A: 15% of DV
  • Vitamin C: 15% of DV
  • Calcium: 25% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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St. Patty's Day "Green Eggs and Ham"

Ingredients

  • 4 whole-wheat English muffins, split in half
  • 4 slices prosciutto or thinly sliced ham
  • 2 teaspoons unsalted butter
  • 4 large eggs
  • 4 tablespoons BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)

 

Directions

TOAST English muffins; top four halves evenly with prosciutto.

MELT butter in medium, nonstick skillet over medium heat. Crack eggs into skillet; cook for about 4 to 5 minutes (4 minutes for eggs with runny yolks and 5 minutes for eggs with yolks that are slightly set). Season with salt and ground black pepper, if desired.

TRANSFER eggs to muffin halves with prosciutto; top each with 1 tablespoon pesto and remaining English muffin halves.

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