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.
- 4 slices of prosciutto de Parma
- 4 tablespoons unsalted butter
- 4 eggs
- 1 jar or container of pesto
- Sea salt and freshly ground pepper to taste
Split and toast the English muffins.
Top each half with a thin slice of the prosciutto.
In a large nonstick skillet over low heat melt four tablespoons butter.
Once the whites look soft and white, gently spoon the melted butter in the pan over the yolks until hot, about one minute. This will help cook the eggs from top to bottom and keep the yolk silky but warm.
Season with sea salt and black pepper, and transfer eggs to prepared English muffin. Spoon a teaspoon of pesto over each egg.