Green Eggs with Ham

green eggs with ham
  • Yield: 2 servings


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