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Green Eggs and Ham Breakfast Rotini

Green Eggs and Ham Breakfast Rotini
Green Eggs and Ham Breakfast Rotini
Prep time:
Cook time:
Total time:
Serves: 3
  • 1 box Banza Rotini
  • 2 egg yolks + 4 whole eggs
  • 1/4 cup grated parmesan cheese, plus more for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons milk
  • 3/4 cup chopped prosciutto
  • 2 cups roughly chopped kale
  • 2 garlic cloves, minced
  • 3 teaspoons olive oil, divided
  1. In a liquid measuring cup or small bowl, whisk egg yolks, parmesan, salt, pepper and milk together.
  2. Cook pasta according directions in salted, boiling water. Drain and reserve starchy cooking liquid.
  3. In a large saut̩ pan, heat one teaspoon of olive oil over a medium-high heat. Add prosciutto, cook until crispy, about 5-6 minutes. Add kale and garlic, cook another 2-3 minutes until kale is wilted and garlic is soft.
  4. Add cooked pasta to the prosciutto and kale. Toss until combined and pasta is hot.
  5. Take the skillet off the heat and while tossing the hot pasta, add egg yolk and cheese mixture. The hot pasta, kale and prosciutto will cook the egg yolks.
  6. Add some of the starchy cooking liquid to loosen the sauce up.
  7. Season to taste with salt and pepper.
  8. Fry eggs in large non-stick skillet with remaining olive oil.

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