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.
