Green Eggs and Ham

10May10

If you love Dr. Seuss, you’ll dig this breakfast idea. The execution may not be the prettiest, but the results are very tasty. To put this together, I fried up some country bacon from North Country Smokehouse in Claremont, New Hampshire. Next, add a little butter or margarine to the pan where you cooked the bacon, and cook up the eggs, sunny side up. Place a glass cover over the eggs as they firm up. Just as you see the eggs transition from easy to medium, scramble the yolks with a forkful of your favorite pesto. I’ve got a soft spot for the rich pesto made by Vegeta Ball’s Farm, also based in Claremont.

To take this breakfast on the go, toast two thick slices of challah or scali bread, and create a sandwich. Between the residual bacon grease and the oil/butter from the pesto, you won’t even need to do anything to the bread.

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