Green Eggs and Ham Cups
These pesto egg bacon cups are my take on “green eggs and ham.” They are easy, portable, and delicious.
Who doesn’t like the idea of eating green eggs and ham? It’s such a fun concept, putting to reality a book many of us grew up reading.
If you haven’t already noticed, I adore the color green (and purple). I tend to really like green foods like pesto and matcha green tea. I’m actually constantly having a chicken or the egg/which came first debate about my favorite foods. Am I drawn to pesto because it is bright green or do I just really enjoy the flavor? I really don’t know the answer.
My garden bed has been blooming like crazy. I’m not really sure what happened. For a long while, I was struggling to keep it alive. I may have had to go to Home Depot several times to replace plants that kept dying on me. Then one day, all the plants just seemed to bloom overnight and now the herb garden bed is overflowing with luscious greens. So as much as I hate trimming down my basil, it was time, and I was able to make some fresh pesto with it.
Recently I had a green eggs and ham waffle sandwich at Bruxie. They created the green eggs effect with a mound of pesto that was both delicious and a beautiful shade of green. That sandwich inspired this creation. For the ham, I chose to use bacon. I went back to my bacon egg cups recipe and added pesto to the mix.
These eggs were delicious! I put some pesto in with the raw egg so that the flavor would permeate throughout. Then once these babies were finished, I topped it with more pesto to get that vibrate green. I love how fun these are to eat and it was really hard having to stop myself from eating too many. I also left the egg yolk runny, which is how I prefer my eggs, but feel free to cook it all the way through if that’s how you like your eggs.
Pesto Egg Bacon Cups
A fun take on green eggs and ham.
4 large eggs
4 slices of precooked bacon (like the kind you can get at Costco and just need to reheat. You can also use completely raw bacon, but you will have to precook it until it's pink and almost done before adding your raw egg in)
about 3 tsp of pesto per egg
1. Preheat oven to 400F. Grease muffin molds. Line interior of muffin molds with a ring of bacon. Crack an egg into the middle of each bacon ring, adding the full yolk and only slightly more than 1/2 of the egg white (if you are want runny yolks. if you don't care for runny yolks you can add all of the egg white).
2. Spoon 1 tsp of pesto into each bacon cup, placing it on top of an area with a lot of egg white surface. Bake cups for about 7-8 minutes or until egg white is set and yolks are still runny (or longer if you want the yolks to be fully cooked). Spoon an additional 2 tsp of pesto on top before serving.
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