Serious Eats: Recipes

Sunday Brunch: Green Eggs and Parma Ham

The latest issue of Esquire has a big feature on breakfast and included is a recipe for green eggs and Parma ham from Evan Funke, the chef at the Rustic Canyon in Santa Monica, California. I've doubled the recipe (it only served one in the magazine). He calls for jarred or packaged pesto. I'm partial to the Cibo brand, and you can of course make your own.

Printed from

© Serious Eats