Green Eggs & Ham

Ingredients

• 8 thin slices deli ham or prosciutto
• 1 small boiled potato, unpeeled and diced
• 1 tsp olive oil
• 1 tbsp Pesto Sauce Mix
• 6 eggs
• 1 ¹⁄₂ cups chopped cooked spinach or frozen spinach, defrosted and squeezed to remove excess water
• 1 tsp butter

Preparation

1. Preheat oven to 375° F (190° C). Fold together 2 ham slices, then nestle into 4 cups of Muffin Maker.
2. Toss potato with oil and 1 tsp Pesto Sauce Mix. Divide between ham cups. Bake in centre of oven until potatoes are tender and ham is crispy, 10 to 15 minutes.
3. Meanwhile, using a hand blender, whirl eggs with spinach and remaining Pesto Sauce Mix.
4. Melt butter in a fry pan over medium heat. Add eggs to pan.
5. As mixture begins to set, gently move a heat-resistant Corner Spatula across the bottom and sides of pan to form large 'curds'. Cook until eggs are done but still moist.
6. Remove ham cups from oven and place on plates. Spoon egg mixture into cups. Green it up by serving with dollops of tomatillo salsa, if you wish.