Green Eggs and Ham (with Pesto!) gets its gorgeous green hue from vibrant dairy-free pesto whisked into the eggs — no food coloring involved. Golden seared ham and a final drizzle of pesto round out a playful, protein-packed breakfast. Twenty minutes, start to finish.
“Say! I like green eggs and ham! I do! I like them, Sam-I-Am!” We all know the classic Dr. Seuss tale, but have you ever tried making this whimsical dish in real life? Forget food coloring! My version gets its gorgeous green hue from vibrant, herby pesto, creating a sophisticated yet incredibly fun breakfast. It’s a quick, protein-packed meal that’s just as delicious in a house or with a mouse. So good, so good, you see!
Ingredients
• MAKES: 2 servings · PREP TIME: 10 minutes · COOK TIME: 10 minutes
• 6 large eggs
• 4 tablespoons / 60 ml (2 fl oz) dairy-free pesto, divided
• 2 tablespoons / 30 ml (1 fl oz) avocado or olive oil, divided
• 4 ounces / 113 g (4 oz) thinly sliced ham
• ¼ cup / 15 g (0.53 oz) microgreens, for garnish
Instructions
1. Directions
2. In a medium bowl, crack the eggs and whisk lightly with a fork. Stir in 3 tablespoons (45 ml / 1.5 fl oz) of the pesto until the mixture is evenly green and well combined.
3. Heat 1 tablespoon (15 ml / 0.5 fl oz) of oil in a large non-stick skillet over medium heat. Add the sliced ham and cook for about 2 minutes per side, until heated through and beautifully golden brown. Transfer the ham to a plate and cover to keep warm.
4. Add the remaining 1 tablespoon (15 ml / 0.5 fl oz) of oil to the same skillet. Pour in the pesto-egg mixture. Let the eggs cook undisturbed for about 30 seconds until the edges begin to set. Using a rubber spatula, gently push the eggs from the edges toward the center, folding them into soft curds. Continue this gentle push-and-fold method until they are cooked to your liking for the fluffiest result.
5. Serve the fluffy green eggs immediately, dividing them between two plates. Top with the warm, seared ham, drizzle with the remaining 1 tablespoon (15 ml / 0.5 fl oz) of pesto, and garnish with fresh microgreens.
Nutritional Information
• Nutrition Information
• PER SERVING
• CALORIES: 428
• FAT: 33g
• PROTEIN: 28.9g
• TOTAL CARBS: 1.9g (0.07 oz)
• FIBER: 0.2g
• NET CARBS: 1.8g (0.06 oz)
Pro Tips
• For an extra-vibrant color, blend a small handful of fresh spinach into your eggs along with the pesto.
• Don’t overcook the eggs! Remove them from the heat just before they look fully done, as they will continue to cook from the residual heat of the pan.
• Serve with a side of fresh avocado slices and your favorite salsa for a complete and delicious meal.
FAQ
Q: How do you make green eggs without food coloring
A: This recipe creates vibrant green eggs naturally by whisking in herby pesto. For an even brighter color, you can blend a small handful of fresh spinach into the eggs along with the pesto, avoiding any artificial dyes.
Q: Is this green eggs and ham recipe healthy
A: Yes, this is a very healthy and balanced meal. Each serving is packed with nearly 29 grams (1.02 oz) of protein and is very low in carbs (1.8g / 0.06 oz net carbs), making it an excellent keto-friendly and high-protein breakfast option.
Q: Can I make this recipe with regular pesto
A: Absolutely! While the recipe suggests dairy-free pesto to keep it accessible, you can use any of your favorite store-bought or homemade basil pestos. The flavor will be just as delicious.
Q: What can I serve with green eggs and ham
A: This dish is fantastic on its own, but it also pairs wonderfully with a side of fresh avocado slices, your favorite salsa, or a piece of sourdough toast for a more complete and satisfying meal.
Pro Tips
- Push the eggs gently from the edges toward the center with a rubber spatula, folding them into soft curds for the fluffiest result.
- Take the pan off the heat just before the eggs look fully done — residual heat finishes them without drying them out.
- For an extra-vibrant color, blend a small handful of fresh spinach into the eggs along with the pesto.
- Sear the sliced ham about 2 minutes per side until golden brown, then cover it to keep warm while the eggs cook.
- Reserve the last tablespoon of pesto to drizzle over the plated eggs along with the fresh microgreens.
Frequently Asked Questions
How do I keep the green eggs fluffy?
Use a gentle push-and-fold motion with a rubber spatula and pull the pan off the heat just before the eggs look done.
Are green eggs and ham keto-friendly?
Each serving has 1.8 g net carbs (1.9 g total carbs with 0.2 g fiber) with 28.9 g protein and 33 g fat.
Is this recipe dairy-free?
Yes — it's built on dairy-free pesto, eggs, ham, and avocado or olive oil.
How do I make the green color more vibrant?
Blend a small handful of fresh spinach into the eggs along with the pesto before cooking.
Recipe card below.
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Green Eggs and Ham (with Pesto!)
Ingredients
Method
- Directions
- In a medium bowl, crack the eggs and whisk lightly with a fork.
- Stir in 3 tablespoons (45 ml / 1.5 fl oz) of the pesto until the mixture is evenly green and well combined.
- Heat 1 tablespoon (15 ml / 0.5 fl oz) of oil in a large non-stick skillet over medium heat.
- Add the sliced ham and cook for about 2 minutes per side, until heated through and beautifully golden brown.
- Transfer the ham to a plate and cover to keep warm.
- Add the remaining 1 tablespoon (15 ml / 0.5 fl oz) of oil to the same skillet.
- Pour in the pesto-egg mixture.
- Let the eggs cook undisturbed for about 30 seconds until the edges begin to set.
- Using a rubber spatula, gently push the eggs from the edges toward the center, folding them into soft curds.
- Continue this gentle push-and-fold method until they are cooked to your liking for the fluffiest result.
- Serve the fluffy green eggs immediately, dividing them between two plates.
- Top with the warm, seared ham, drizzle with the remaining 1 tablespoon (15 ml / 0.5 fl oz) of pesto, and garnish with fresh microgreens.
- Don't overcook the eggs!
- Remove them from the heat just before they look fully done, as they will continue to cook from the residual heat of the pan.
