Green Eggs with (or without) Ham

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This is one of my favorite recipes from the Small Victories cookbook by Julia Turshen. It is simple enough--hardboiled eggs cut in half and topped with a parsley sauce. To make the sauce you puree (or combine in a bowl) garlic, fresh Italian parsley, olive oil, red wine vinegar, and salt. It is super easy to do in a food processor or mini-chopper. I hardboiled almost a dozen eggs the other day because I needed to use them up. There's only so much egg salad I can eat, though, so I just whipped up a batch of the "green" sauce. I had one egg topped with it and it was so delicious! I don't have any ham to have with it but the eggs are perfectly fine on their own with the parsley sauce.