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Arugula and Parmesan Eggs

Our play on green eggs (ham optional).

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6 eggs
1/2 cup heavy cream
1/2 tsp salt
2 tbsp butter
2 oz parmesan, grated
1 bag arugula, roughly chopped


  1. Whisk the eggs, cream, and salt together
  2. Melt the butter in a large frying pan over medium heat and add the eggs
  3. Allow the eggs to start to cook and then add the parmesan and arugula
  4. Gently fold the eggs rotating the cooked egg to the top and the uncooked egg to the bottom to cook
  5. When the eggs are 90% cooked, remove from the heat and let set for 5 minutes to carry over cooking
  6. Serve on their own or with a thick slice of toast