Sunday, December 5, 2010

Green Eggs and Parma Ham

Chef Evan Funke of Santa Monica's Rustic Canyon made this recipe and it is a wonderful recipe to serve guests when you want to make something really different.
You can add an abundance of ingredients and I happen to like it with real green tomatoes. The combination of the egg with the prosciutto and the green tomato is really gorgeous. This is also a meal I eat at night when I decide to have breakfast for dinner.

Bon Appetit!


4 thin slices of prosciutto

1 english muffin

2 tbsp unsalted butter

2 eggs

Sea salt and black pepper to taste

Pesto or Fresh Green Tomatoes

Split and toast an English muffin and top each half with a few thin slices of Parma prosciutto.

In a small nonstick skillet over low heat, melt the butter. Crack the eggs into the pan and cook over low heat until the whites are settled but yolks are still runny, three to four minutes.

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 nice smooth pesto over the eggs or like me, place a fresh slice of green tomatoes under the prosciutto.

Bon Appetit!