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Green Eggs and Ham

Want that Dr. Suess breakfast? Try this recipe of green eggs and ham!


  • 1 Tbsp white vinegar
  • 8 eggs
  • 2 Tbsp prepared pesto
  • 2 Tbsp plain Greek yogurt
  • 4 whole-wheat English muffins, split
  • 4-8 slices ham, prosciutto, or cooked Canadian bacon
  • 1/4 cup sliced jarred roasted red peppers
  • Salt and pepper to taste


  1. Poach the eggs
  2. Bring 3 inches of water to a boil in a large skillet or saucepan. Reduce to a bare simmer and add vinegar.
  3. Working in two batches, poach the eggs (see “Poaching Laws”) until the whites are just firm, 3 to 5 minutes. Using a slotted spoon, remove the eggs to a plate.


  1. Prep the accents
  2. In a small bowl, mix together the pesto and yogurt until they’re smooth and combined. Toast the split English muffins until golden.


  1. Assemble the sandwiches
  2. Dividing evenly, top 4 of the muffin halves with the ham, red peppers, and eggs. Season with salt and pepper and add the pesto mixture. Top the eggs with the remaining muffin halves.



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