These eggs may not be the prettiest scrambled eggs out there, but I am willing to bet you that they are some of the creamiest and most flavorful scrambled eggs you have tasted. The secret is in slow cooking the eggs over very low heat in butter while stirring very, very frequently. Though perfectly delicious with another pat of butter at the end, I chose to also add some of my garlic scape pesto for a burst of fresh garlic flavor and a fun green hue. Served with two types of pork – some pork bacon and a slice of proscuitto – and a pan-seared tomato and toast, these eggs were a really delicious way to use some leftover pesto.
Green Eggs and “Ham”
3 medium eggs
1 tbs. 1% milk
Kosher salt and freshly cracked black pepper
2 tbs. unsalted butter, divided
2 tbs. garlic scape pesto
1 thin slice proscuitto
2 slices bacon
1 tomato, halved, 1 half reserved for another purpose
1 slice whole wheat bread
In a small bowl, whisk together eggs, milk, and kosher salt and freshly cracked black pepper.
Heat 1 tbs. butter over low heat in a medium skillet. Add egg and milk mixture and cook over very low heat, stirring almost continuously, for about 20-30 minutes until eggs are creamy and nearly cooked through. Stir in garlic scape pesto and remaining 1 tbs. butter.
Preheat a cast iron pan over high heat until very hot. When about 10-12 minutes remain in eggs cooking time, add tomato, cut side down. Sear about 5-6 minutes. Flip and cook the other side for 5-6 minutes. The heat should have softened the tomato enough so it will sit flat on the pan. If this is not the case, keep an eye on it and correct as necessary.
Cook bacon in microwave until desired consistency. For very crispy, cook about 6-8 minutes.
Place piece of bread in the toaster and toast.
Serve eggs with toast, proscuitto, tomato, and cooked bacon.