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Since we like Shakespeare films, Dr. Seuss, breakfast, and puns, we decided to combine all these forces into one dish: Green Eggs and Hamlet. The original recipe (for Green Eggs and Ham) by chef Evan Funke of Rustic Canyon in Santa Monica was published in an Esquire article back in March of 2009. The green comes from the pesto and the ham is actually some delicious prosciutto. We threw in Hamlet because it won Best Picture in 1948 and this year's Oscars are coming up. Plus, doesn't Sir Laurence Olivier cradling a skull just make your stomach growl for breakfast sandwiches?
- 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.