Sunny Anderson's Green Eggs and Ham

Jan. 1, 2009 — -- There's no better way to celebrate New Year's day than sharing a big delicious brunch with friends. Check out two great brunch recipes from Sunny Anderson, host of the Food Network's "Cooking for Real," below.

Click here for Sunny's Money Salad recipe.

Click here for more meal ideas from "GMA's" recipe index.

Green Eggs and Ham, or Spinach Pesto Scrambled Eggs on Garlic Brioche with Country Ham

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 10 minutes

Ease of preparation: easy

Ingredients:

6 tablespoons butter

1 clove garlic, minced

4 (1/2-inch thick) slices brioche

4 (1/4-inch thick) slices bone-in boiled ham

8 large eggs

1/4 cup heavy cream

2 tablespoons finely chopped shallot

Salt and freshly ground black pepper

Directions:

In a large skillet over medium-low heat, melt 3 tablespoons butter. Add garlic and distribute evenly, then add brioche and coat on both sides with garlic butter. Toast over low heat, so garlic doesn't burn until slightly brown and crisp. Remove to a plate.

Wipe the pan with a paper towel, melt 1 tablespoon butter and add the ham. Cook the ham over medium heat to brown slightly on both sides and to heat through. Remove to a plate.

In a medium bowl, whisk together eggs, cream, and shallot. In a nonstick skillet over low heat, melt remaining butter. Cook egg mixture over low heat, whisking the entire time so the eggs form little loose curds. Season with salt and pepper. Serve eggs over brioche with ham and dollop top with Spinach Pesto.

Spinach Pesto

Yield: 1 1/4 cups

2 cups baby spinach

1/2 cup walnuts

1 clove garlic, smashed

3 1/2 ounces Asiago cheese, cut into chunks

1/2 cup extra-virgin olive oil

Freshly ground black pepper

In a food processor, pulse to blend spinach, walnuts, garlic and cheese. Scrape down the sides of the bowl. While machine is running, drizzle in oil until the mixture forms a loose paste. Season, to taste, with pepper.

Recipe courtesy Sunny Anderson, 2008

Sunny's Money Salad

Recipe courtesy Sunny Anderson

4 strips bacon

1/2 teaspoon ground cumin

3 tablespoons lime juice

3 tablespoons canola oil

1 teaspoon hot sauce (recommended brand: Frank's Red Hot)

2-inch piece ginger, grated

2 (15-ounce) cans black-eyed peas, drained

1 stalk celery, chopped

1/4 cup cilantro, leaves only

1/2 cup chopped red onion

2 roasted red peppers, finely chopped

Salt and freshly ground black pepper

First chop, then fry bacon in a medium pan and set aside on a paper towel to absorb oil.

In a large bowl whisk cumin, lime juice, oil and hot sauce. Then add ginger and toss in peas, celery, cilantro, red onion and red peppers. Season with salt and pepper to taste, and toss in bacon just before serving.

Yield: 4 to 6 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Ease of preparation: easy