Green Eggs and Ham Breakfast Bagel

I’m back at it with the pesto!

Do you feel nostalgic yet?  Although the anthropomorphic fox, Joey, in Dr. Seuss’s Green Eggs and Ham did not care for Sam-I-Am’s green eggs and ham, I can assure you this bagel sandwich is going to be your next go-to on-the-go breakfast.

When there’s pesto involved, I’m all in.  Pesto, specifically basil pesto, is my favorite sauce, and I could probably eat it with anything – in a sandwich, as a dip, on fish, chicken, or steak, and pasta – I mean you knew I would never forget pasta.

Ok, ok, I know what you might be thinking.  I didn’t add pesto to the ham, but you could totally let the ham marinate in the pesto for a half hour or overnight before making the rest of the sandwich.  I just found that adding plenty of pesto to the eggs (to make them green of course!) was adequate, even for pesto-lovers like me.

There is practically everything in this breakfast bagel, which is why I think it is the perfect breakfast.  You have ham and eggs for mega sources of protein, cheese as your source of calcium, avocado which contributes healthy fats, arugula and micro greens which contribute both fiber and color to the green theme, and a bagel because you really do need starch to kick off the day 🙂

Yup, all those ingredients sandwiched in a warm, toasted bagel pretty much speak for themselves.

So I think we can conclude that Joey initially made a huge mistake for not trying Sam-I-Am’s green eggs and ham.  If you make this (which I highly recommend you do), be sure to tag your creation with the hashtag #foodfinessa.

Green Eggs and Ham Breakfast Bagel

Basil Pesto

  • 2 cups fresh basil
  • 1/2 cup fresh parsley
  • 2 tbsp pine nuts
  • 1 clove garlic
  • 1/2 cup grated parmesan cheese
  • 1/2 tsp black pepper
  • 7 tbsp olive oil

Breakfast Bagel

  • 6 eggs, beaten
  • 1 tsp olive oil
  • 2 sesame bagels, cut in half
  • 2 slices cheddar cheese
  • 8 slices ham, thinly sliced ((I used deli ham.))
  • avocado ((optional))
  • micro greens ((optional))
  • baby arugula ((optional))

  1. To prepare pesto, mix all pesto ingredients in a food processor. Set aside.

  2. To make the green eggs, add 5 tbsp of the pesto to the beaten eggs, and mix well. Preheat medium skillet with 1 tsp of olive oil, and cook eggs until fully cooked and scrambled, about 3 minutes. Remove eggs from skillet, and heat cheddar cheese slices on bagel halves until melted. Add ham slices, four on each bagel half, to bagel, and heat for 30 seconds more.

  3. Add scrambled eggs to sandwich, on top of ham, and top of sliced avocado, micro green, and baby arugula. Enjoy like Sam-I-Am! 

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