Green Eggs and Ham (Poached Eggs with Prosciutto, Avocado and Pistachio Pesto)

Do you like green eggs and ham?

I do not like them, Sam-I-am. I do not like green eggs and ham.

Dr. Seuss, Green Eggs and Ham (1960)

“Do you like green eggs and ham?” is that unforgettable question asked by Sam-I-Am in the famous classic children’s book Green Eggs and Ham (1960) by author Dr. Seuss. For those that don’t know, in this famous children’s classic, Sam-I-Am attempts to get a nameless friend to try the dish ‘green eggs and ham’, to which his tall friend responds over and over: “I do not like green eggs and ham! I do not like them Sam-I-Am!”. Eventually, the other character is pestered into sampling the unusual treat and realizes to his surprise that he actually does like green eggs and ham: “I do so like green eggs and ham! Thank you! Thank you, Sam-I-Am!”.


Since today (March 2nd) is Dr. Seuss’ birthday, I want to ask you: Do you, just like Sam-I-am, also like green eggs and ham? I think you should! I really do!
There are quite a few recipes for green eggs and ham on the internet already, but many of them involve some type of chemical food coloring to color the eggs and, at times, the ham too – blech! My eggs and ham might not be as green as those in the book, so perhaps my little tribute to the late author here is not exactly what Dr. Seuss had in mind, but these naturally ‘green eggs and ham’ might actually be a dish that makes you say: “just like little Sam-I-am, I do so like green eggs and ham!”.


Green Eggs and Ham (Poached Eggs with Prosciutto, Avocado and Pistachio Pesto)

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Poached eggs with avocado, prosciutto and pistachio pesto inspired by Dr. Seuss' children's classic 'Green eggs and Ham'
  • Difficulty:Intermediate
  • Prep Time:10 mins
  • Cook Time:15 mins
  • Serves:2
  • Freezable:No

Nutrition per portion

  • For the pistachio pesto:
  • 15g fresh basil
  • 1 garlic clove
  • 20g Parmesan cheese
  • 75ml extra-virgin olive oil
  • 25g shelled pistachios (weight without shells)
  • Salt and pepper, to taste
  • -
  • For the sandwich:
  • 1 large avocado
  • 1 teaspoon lemon juice
  • 4 eggs
  • 4 slices of prosciutto (such Prosciutto di Parma, or San Daniele)
  • 2 English toasting muffins
  1. Make pesto: Put fresh basil leaves, the garlic clove, parmesan cheese and shelled pistachios in a food processor. Pulse several times until the ingredients have been finely chopped. Scrape down the sides with a spoon, or spatula. Add the extra virgin olive oil and process again until the mixture is relatively smooth. For this sandwich, you will need a slightly thin pesto, so add a little more olive oil if necessary. Season with salt and pepper to taste. Set aside.
  2. Mash avocado: In a bowl, mash the ripe avocado with a fork. Stir in the lemon juice and season with some salt and freshly cracked pepper. Set aside.
  3. Toast the English muffins: Heat up a frying pan over medium-high heat. Slice your English muffins in half and toast slightly on the cut side until golden. Set aside.
  4. Poach eggs: To prepare, have a plate with some kitchen paper ready on the side. Crack your eggs into separate bowls or ramekins. Bring a pan of water filled at least 5cm deep to a simmer, make sure the water is not bubbling too much. Don’t add salt or vinegar. Gently stir the water to create a small whirlpool and gently slide an egg into the center of the whirlpool. Cook the egg for about 2 - 3 minutes, or until the whites are set. Lift the egg out with a slotted spoon onto the kitchen paper. Repeat process until all of your eggs are poached. If some of your eggs have become cold whilst cooking the rest of your eggs, gently dip them back into the pan of hot water (this may firm up the eggs a little more than initially cooked, so don’t leave them in for too long!).
  5. Assemble sandwich: Place the toasted English muffins on plates (either one per person for four people, or two per person for two). Spread about a tablespoon of mashed avocado on each half. Drape a slice of prosciutto on each half and place a poached egg on top. Finally drizzle generously with the pistachio pesto.

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