How to make the perfect cannabis-infused baked ham and egg dish

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Saturday morning breakfast with this cannabis recipe is a great way to start the day

Ham and egg have long become two ingredients that mix perfectly well together. However, it seems that marijuana may now be welcome at the party. Creating this unique cannabis-baked ham and egg recipe is not only easy to make, but it is also a low-carb ketogenic cannabis recipe. All those who wish to taste their palate without having to sacrifice diet can find the perfect answer here.

You will need the following ingredients to get started:

Pesto:
1/2 C fresh basil
1/2 t garlic minced
1/4 C freshly grated Parmesan cheese
2 T pine nuts or walnuts, toasted
1/4 C cannabis-infused olive oil
Salt and pepper to taste

Egg Cups:
8 thin slices of deli ham
1/3 C Mozzarella cheese shredded, or Italian cheese blend
8 t medicated pesto
8 large eggs
8 cherry tomatoes halved

To make the pesto, in the bowl of a food processor or blender combine the garlic, basil, Parmesan cheese, and pine nuts or walnuts. Blending process. With the machine running, slowly drizzle in canna olive oil. Season to taste with salt and pepper. Set aside.

Next, begin preheating the oven to 350 degrees F. Spray eight cups in a regular size muffin pan with oil spray. Press a slice of ham on the bottom and up the sides of each of the muffin tins. Divide the cheese among the ham-lined cups, followed by a teaspoon of pesto in each cup. Carefully crack an egg into each cup.

Place the dish in the oven and bake until the egg whites are set, about 20 minutes. Let stand for five minutes before using a knife to carefully remove the baked egg cups from the pan. Top each baked egg cup with two cherry tomato halves and another teaspoon of pesto and serve immediately.