Green eggs and ham for grownups

July  9, 2010
1 Ratings
  • Serves 1-2
Author Notes

(Kids would like it too, of course!) This is my favorite way of preparing eggs. It's great for a lazy summer morning (though fast enough for almost any summer morning) when you can go grab the basil fresh from the garden. The prosciutto is optional, but oh so recommended. (Another good option is to sprinkle freshly cooked bits of lardons on top!) —fiveandspice

What You'll Need
  • 2 slices bread
  • 1 garlic clove
  • 2 eggs
  • 1/4 cup ricotta cheese
  • 1 tablespoon fresh basil, chopped
  • 2 thin slices of prosciutto
  • butter for cooking
  • salt and pepper to taste
  1. Toast the slices of bread until golden. Butter, if desired, then lightly rub each on one side with the clove of garlic.
  2. In a small bowl, whisk together the eggs, ricotta, and basil. (I like to whisk in the ricotta at the start because I like how light and fluffy it makes the eggs. If you prefer creamy eggs, wait until the eggs are nearly done cooking, take them off the heat and then stir in the ricotta).
  3. Melt a small amount of butter in a frying pan. Pour in the egg mixture and cook, stirring frequently, pushing the cooked egg from the bottom to allow the uncooked egg on top to flow under and cook.
  4. When the eggs look close to done but are still somewhat wet looking, remove them from the heat. Stir in salt and pepper to taste.
  5. Divide the eggs in half and pile on top of the pieces of toast. Top with the slices of prosciutto. Enjoy!

See what other Food52ers are saying.

  • luvcookbooks
  • fiveandspice

2 Reviews

luvcookbooks October 6, 2010
Because I like the book, Green Eggs and Ham is a recipe I am always thinking about, although I have never made it. When I see it in restaurants, I order it immediately. Will try this one.
fiveandspice October 6, 2010
It is a great book :). Hope you enjoy it if you get the chance to make it!