Green Eggs and Ham Focaccia

Irene Matys

Lets make this beautiful and simple Green Eggs and Ham Focaccia! Rosemary Cheesy Focaccia with with the perfectly baked deep gold egg yolks finished with a burst flavour of green pesto goodness!

I have partnered with Conestoga for an unbeatable breakfast! So much to love about them. Their organic eggs are laid by Ontario-raised, organically fed laying hens that live on free range farms, with access to outdoor pastures.Conestoga Farms have partnered with Southwestern Ontario Farmers who are passionate about what they do and are committed to bringing quality, premium eggs to Ontario families.

Eggs are incredibly nutritious - they contain protein, healthy fats, and many nutrients, vitamins, iron and folate. What are you waiting for….. you need get cracking and make my delicious breakfast of Green Eggs and Ham to enjoy with family and friends.

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Course Breakfast

Ingredients

1 10 x14 focaccia or flatbread rosemary or plain style
2 cups grated fruilano or mozzarella cheese
5-6 slices tuscan or honey style roast ham
5-6 extra-large Conestoga Farms Organic Brown Eggs
1/2 cup of your favourite pesto sauce
2 tbsp extra-virgin olive oil or chilli oil
Salt and pepper to taste

Instructions

Preheat 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 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 ensuring it is 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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