We’re Cooking: Green Eggs and Ham

St Paddy’s Day is just around the corner which means it is spring…even if our weather is still all over the board.

This weekend, as celebrate St Patrick’s Day on Sunday brunch try this tasty spring time breakfast that includes a bit of Canada as well, as Gary is heading to movie land for filming Words and Pictures.


Green eggs and ham
4 whole eggs
4 slices smoked Canadian bacon
2 English muffins, sliced in half
2 tablespoons fresh basil pesto
2 tablespoons butter, softened and divided
4 whole basil leaves
Salt and pepper
1 tomato, sliced (optional)

Heat a medium saute pan to medium heat and warm the Canadian bacon through. Remove and set aside. Lightly butter the English muffins and place in the pan cut side down to toast in the butter and bit of residual bacon fat and set aside. Add the remaining butter to the pan. Crack the eggs in the pan, using a small ring mold if desired and fry until just set and the yolks are very runny. Assemble by placing a slice of bacon on top of each English muffin half, add a piece of basil, top with an egg a bit of salt and pepper and a dollop of pesto. Add the tomato in between the egg and the bacon if desired as well. Make sure and serve warm.

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