Green Eggs with Ham

  • Yield 2 servings


4 eggs
pinch of salt
splash of milk or cream
knob of butter
3 tablespoons kale pesto
toast, halved cherry tomatoes, and grilled ham, to serve
Kale Pesto
1 bunch kale, stems removed
2 medium scallions, green parts only
2 cloves garlic
3 tablespoons olive oil or juice of 1 lemon
1/4 cup grated Parmesan
salt and freshly ground black pepper, to taste


  1. Use a fork to lightly mix the eggs, salt and milk or cream in a small bowl—not too much as you want to see a bit of yolk streaked through.
  2. Melt the butter in a frying pan over medium heat, then pour in the egg mixture. Once the eggs “take” a little, gently fold and lift using a flat wooden spatula— don’t stir. Pause, then fold again.
  3. After a minute, add the pesto and fold a little more until the egg mixture is just soft and still a bit runny (about another minute). Remove from the heat and let sit, then gently stir to ensure it is cooked through. Serve with toast, cherry tomato halves and a few slices of grilled ham.

For Kale Pesto:

  1. Steam the kale leaves for 2–3 minutes. Place all the ingredients in a food processor or blender and process until creamy and smooth. Store in a sealed container in the fridge for up to 1 week, or cover with a layer of oil and freeze.

Reprinted from I Quit Sugar. Copyright (c) 2014 by Sarah Wilson. Photographs copyright (c) 2014 by Marija Ivkovic. Published by Clarkson Potter, a division of Random House LLC.



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