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.
- 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.)
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.
Review This Recipe
Sam I am, Sam I am... this ain't no green eggs and ham!
I just made this recipe and it is wonderful! Really like the pesto with the prosciutto.