They are so good, so good, you see! Sam-I-am and Dr. Seuss were right. Green eggs and ham are well worth trying! In this case, eggs, milk, a little pesto and flour bake into a light, puffy pancake-like dish that's savory rather than sweet. As you pull the puff from the oven, it will be quite high. Let everyone go, "ooh! ahh!," before the puff settles--which it will, quickly. You'll then have a more quiche-like breakfast entree which is light, full of basil and Parmesan flavor from the pesto, and filling without being heavy. If you'd like to go beyond "Green Eggs and Ham" and be a bit more fancy, feel free to scatter some sliced cherry tomatoes and shredded Parmesan cheese atop the puff after it settles. You'll have an incredibly elegant brunch dish. But plain is just fine. After all, the green eggs and ham are so good you can eat them "here and there" and "anywhere!"
Green Eggs and Ham Puff -- Serves 6
1 1/2 cups of chopped ham or turkey ham
5 eggs
1 1/2 cups of milk
3 tablespoons of pesto (refrigerated commercial is fine)
3/4 cup of flour
3/4 teaspoon of baking powder
1 cup of halved cherry tomatoes (optional)
1/2 cup of shredded Parmesan cheese (optional)
Preheat the oven to 350 degrees and coat a pie pan with non-stick cooking spray. Scatter the ham over the bottom of the pie pan. In a bowl, whisk together the eggs, milk, and pesto until thoroughly combined. Whisk in the flour and baking powder until blended. Pour the batter into the pie pan on top of the ham and bake the mixture for 50-60 minutes until puffed and slightly golden brown. Remove the green eggs and ham from the oven and serve the puff "as is," or, after the puff settles, top it with the cherry tomatoes and Parmesan cheese before serving it.
Deflated Green Eggs and Ham awaiting a topping of halved cherry tomatoes and shredded Parmesan cheese.