Green Eggs and Ham

This is my decadent breakfast. Whenever I want to feel fancy and sophisticated, I make green eggs and ham. (Does that sound silly, or what?!) Your kids might get a kick out of the name, but the flavors are probably for a more grown-up palate. 

It tastes best on toast, like whole grain english muffins. But, if you are gluten intolerant, this would be delicious over a handful of quinoa. Plan a morning workout when eating this breakfast to benefit the most from the grains. 

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Ingredients

2 whole omega-3 eggs
2 slices Canadian bacon
1 Tbsp basil pesto
1 Tbsp nonfat Greek yogurt (can be omitted if necessary)
A few slices of roasted red peppers, jarred
1 whole grain english muffin, toasted (optional)
Salt & pepper to taste
​Olive oil spray
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Instructions

Spray nonstick pan with olive oil spray and cook Canadian bacon for 3-4 minutes. While the Canadian bacon is cooking, mix the pesto and Greek yogurt together in a small bowl and set aside. Flip the Canadian bacon and move to the side of the pan so you can fry the eggs. Cook the eggs to your liking.

When everything is cooked, assemble it by layering on top of each english muffin half the bacon, a dollop of pesto mixture, an egg, and then slices of peppers on top. 

​Makes one serving. 

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