Green Eggs Sans Ham

This dish doesn’t photograph nearly as delicious as it is. It’s relatively cheap and straddles the line between comfort food and gourmet. Once the pesto is made, it takes less than 5 minutes to pull together and makes an amazing brunch, lunch or dinner. You can always use store bought pesto, but I find it just as easy to whip up a batch, so here’s two recipes for the price of one.

For the pesto:
1 bunch of basil
3 cloves of garlic
1/4 cup grated Parmesan cheese
Small handful of pine nuts
Salt & freshly ground pepper
Olive oil

Clean the basil thoroughly and dry well.

Combine all ingredients except olive oil in a food processor. Blend and at the same time pour the olive oil in the top slowly, until you have a light sauce: not too watery, not to thick.

For the Green Eggs:
2 Eggs
1 tbsp white vinegar
2 pieces of crusty bread
2 tablespoons of pesto, plus a little for garnish
Parmesan cheese for garnish

Bring about 2 inches of water and white vinegar to a boil in a deep saute pan over high heat. Once it reaches a roaring boil, turn the heat down to medium low, crack the eggs and poach them. This will take about 3 minutes – give or take – depending on how soft you like your eggs.

While the eggs are cooking, toast the bread and then slather it with pesto.

When the eggs are finished, remove from water with a slotted spoon, and place atop the pieces of bread. Garnish with a sprinkling of pesto and a few Parmesan slices.

And if you want to elevate your dish to the next level, be sure to strike a Derek Zoolander “Blue Steel” pose before you eat.

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