Green pesto eggs with ham and mushrooms
A classic children's book turned into a new keto recipe. Eggs are a staple for most people on keto, so here I am making some green eggs and ham. A family-friendly keto recipe by Headbanger's Kitchen. Enjoy!
USMetric
servingservings
Ingredients
Ham and mushrooms
- ½ tbsp ½ tbsp butter
- 3 oz. 85 g ham, cured or Canadian bacon
- 3½ oz. (1½ cups) 100 g (350 ml) mushrooms
- salt and pepper, to taste
Green pesto eggs
- ½ tbsp ½ tbsp butter
- 3 3 large egglarge eggs
- 1 tbsp 1 tbsp heavy whipping cream
- 1 tbsp 1 tbsp green pesto
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Making low carb simple
Instructions
Ham and mushrooms
- Heat the butter in a non-stick pan. Add the ham and cook until crisp, flipping occasionally. When done, remove the ham from the pan.
- In the same pan, add the mushrooms and cook until soft. Season with salt and pepper. Remove from pan and keep warm.
Green pesto eggs
- Beat the eggs with the whipping cream and pesto.
- Heat the butter in the same pan you used before. Lower the heat and pour in the egg mixture. Keep moving the eggs around in the pan, letting them cook low and slow. Remove from the pan once your preferred doneness is reached.
- Serve the green eggs with the ham and mushrooms.
Tips
The original recipe combines paprika, oregano, and chili flakes when frying mushrooms.
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Sahil's cookbook, "Keto Life".
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