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

Preparation

1. Step 1

   Make the basil purée: In the work bowl of a food processor or blender, purée the basil, parsley, garlic, olive oil, and 2 tablespoons of water until smooth.

   Step 2

   Make the eggs: Using a whisk or a fork, beat the eggs in a small bowl until frothy.

   Step 3

   Sear the ham in a hot 8-inch nonstick skillet for 1 minute, or until crispy.

   Step 4

   Heat the skillet over medium heat for 1 minute. Add the butter and lower the heat slightly. Pour the eggs into the pan. Cook, constantly pushing the eggs toward the center of the pan with a rubber spatula, until they begin to thicken. Stir in 2 tablespoons of the basil purée and 1 1/2 tablespoons of the Parmesan cheese. Continue to cook and stir the eggs until they are nearly set but still soft and creamy. Arrange the eggs and ham on a serving plate. Sprinkle the remaining Parmesan cheese over the eggs and serve immediately.