Green Eggs and Ham (Basil Parmesan Scrambled Eggs with Seared Ham Steak)

• 1 cup packed fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1 small garlic clove
• 2 tablespoons olive oil
• 3 extra-large eggs
• One 4- to 6-ounce ham slice
• 1 teaspoon unsalted butter
• 2 tablespoons freshly grated Parmesan cheese

1. Make the basil puree: In the work bowl of a food processor or blender, puree the basil, parsley, garlic, olive oil, and 2 tablespoons of water until smooth.
2. Make the eggs: Using a whisk or a fork, beat the eggs in a small bowl until frothy.
3. Sear the ham in a hot 8-inch nonstick skillet for 1 minute, or until crispy.
4. Heat the skillet over medium heat for 1 minute.
5. Add the butter and lower the heat slightly.
6. Pour the eggs into the pan.
7. Cook, constantly pushing the eggs toward the center of the pan with a rubber spatula, until they begin to thicken.
8. Stir in 2 tablespoons of the basil puree and 1 1/2 tablespoons of the Parmesan cheese.
9. Continue to cook and stir the eggs until they are nearly set but still soft and creamy.
10. Arrange the eggs and ham on a serving plate.
11. Sprinkle the remaining Parmesan cheese over the eggs and serve immediately.

basil, parsley, garlic, olive oil, eggs, ham slice, unsalted butter, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/green-eggs-and-ham-basil-parmesan-scrambled-eggs-with-seared-ham-steak-381795 (may not work)