Green Eggs & Ham

Directions

1. 1
   Make the pesto sauce: Place 4oz.
2. 2
   fresh basil leaves, about 6 or 8 baby bella mushrooms, 2 Tbsps pine nuts, 1/4 cup parmigiano-reggiano cheese and 2 or 3 garlic cloves into the food processor.
3. 3
   While the processor is running stream about 1/4 to 1/3 cup olive oil through feed tube until pesto is of desired consistency (I left it running while I got everything else ready).
4. 4
   Crack the eggs into a bowl, mix in about 1/4 cup of the pesto and scramble.
5. 5
   (The recipe makes about 2 cups of pesto, you can save it, use it on some pasta, or make A LOT of eggs.
6. 6
   It's your choice.
7. 7
   ).
8. 8
   Meanwile, saute the ham in butter and olive oil (the olive oil prevents the butter from burning).
9. 9
   Add the egg mixture to the ham and cook until done.