Green Eggs and Ham Focaccia
Courtesy of Irene MatysOur friend Irene Matys shows us a simple way to make a Green Eggs and Ham Focaccia. Rosemary Cheesy Focaccia with the perfectly baked deep gold egg yolks from Conestoga Farms Organic Brown Eggs finished with a flavour burst of green pesto goodness for a delicious breakfast to share with family and friends.
Ingredients
- 1 10 x14 focaccia or flatbread rosemary or plain style
- 2 cups grated friulano or mozzarella cheese
- 5-6 slices Tuscan or honey style roast ham
- 5-6 extra-large Conestoga Farms Organic Brown Eggs
- ½ cup of your favourite pesto sauce
- 2 Tbsp extra-virgin olive oil or chilli oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 F and line a large baking sheet with parchment paper
- Place focaccia or flatbread on lined baking sheet and sprinkle evenly with cheese
- Place ham slightly cupped to hold eggs on top of cheese
- Crack an egg in a bowl prior to placing in ham cup to avoid falling egg shells. Gently pour egg in ham cup. Repeat with remaining eggs.
- Bake in preheated oven for 25-30 minutes or until preferred doneness of eggs. If bread and cheese are browning too much, tent a piece of foil on top but ensure it’s not touching top of egg yolks. Continue baking until doneness.
- Stir pesto with oil and drizzle evenly on top of focaccia
- Season with salt and pepper and serve hot
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