Green Eggs and Ham

Serves 4 to 6

• 2 cups packed baby spinach, arugula, or baby kale
• 1 cup packed fresh parsley leaves, plus more for serving
• 1 cup packed fresh basil leaves
• 3 tablespoons grated Parmesan cheese
• 1/2 cup olive oil
• 6 large eggs
• Kosher salt
• 2 tablespoons unsalted butter
• 8 (1/4-inch-thick) slices deli ham, such as Black Forest or honey ham
• Toast, for serving

Place baby spinach, fresh parsley leaves, fresh basil leaves, and grated Parmesan cheese in the bowl of a food processor fitted with the blade attachment. Pulse until finely chopped, 10 to 12 (1-second) pulses. With the processor running, drizzle in olive oil until the herbs are very finely chopped and the oil is green, about 1 minute.

Place large eggs and a pinch of kosher salt in a medium bowl and whisk to combine and break up the eggs. Fold in 1/4 cup of the spinach sauce. (The remaining sauce can be saved for future use.)

Melt unsalted butter in a medium skillet over low heat. Add the eggs and cook low and slow, stirring occasionally with a rubber spatula, until the eggs form tender, large curds of eggs, but the eggs are still quite moist, 10 to 12 minutes.

While the eggs cook, place deli ham slices in a medium skillet over medium-high heat and heat until warmed through, about 5 minutes.

Serve the warmed eggs on toast with the ham on the side. Top the eggs with more parsley if desired.

Recipe note: The spinach sauce will keep covered in the refrigerator for up to five days.