5 Ingredients or Fewer

Green Eggs, No Ham

December  9, 2010
0 Ratings
  • Serves 1
Author Notes

I first made these eggs in honor of Dr. Seuss's recipe a couple of years ago, but they are so good that we have made them many times since. As a mom who loves to cook and is always trying to get her children to try new things, we have had many Green Eggs and Ham moments of our own. These eggs become crisp on the outside, with a soft yolk inside. If you have some pesto on hand, they are quick to make and can be easily adapted to serve as many guests as you have.

What You'll Need
  • Butter for the ramekin
  • 2 teaspoons heavy cream
  • 1 teaspoon pesto
  • pinch of salt
  • 1 egg
  • 1 teaspoon freshly grated parmesan
  1. Set the oven to broil and butter a ramekin. In a small bowl, mix the cream, pesto, and salt.
  2. Pour the pesto mixture into the ramekin, and put it under the broiler for 2 minutes. Carefully remove the ramekin and gently break an egg into it. Sprinkle the parmesan on top and return the ramekin to the oven.
  3. Cook the egg until the egg white firms up but the yolk is still soft, approximately 4 minutes. Remove the ramekin from the oven and let the egg rest for about a minute before serving.
  4. Because the ramekins are hot, I recommend turning the egg onto a plate. Run a knife around the edge of the ramekin and slide the egg out onto the serving plate.
  5. Yes we like them, Sam I am!
Contest Entries

See what other Food52ers are saying.

0 Reviews