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Green Eggs and Ham


This colorful recipe, inspired by the beloved Dr. Seuss book of the same name, is a fun meal idea your kids will love.

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, March 2012


  • 2 cups packed arugula
  • 2 cups packed fresh flat-leaf parsley leaves
  • 1 cup packed fresh basil leaves
  • 3 tablespoons finely grated Parmesan cheese
  • 1/2 to 3/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 8 large eggs
  • 1 tablespoon unsalted butter
  • Mustard-Maple Glazed Ham


  1. Place arugula, parsley, basil, and cheese in the bowl of a food processor; with the machine running, slowly add olive oil until a smooth paste forms. Season with salt and pepper and set pesto aside.

  2. In a large bowl, whisk together eggs with 1/4 cup pesto, saving any remaining pesto for another use. Season egg mixture with salt and pepper.

  3. Melt butter in a large skillet over medium heat. Using a heatproof rubber spatula, gently pull the eggs from the side of the skillet. As the eggs start to set, stir them gently until curds form. Serve immediately with ham.

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