Cheffs Favourite Breakfast Recipes…

Green Eggs and Parma Ham by Chef Evan Funke:

Ingredients

  • 2 thin slices of prosciutto
  • 2 eggs
  • 2 tbsp unsalted butter
  • 1 english muffin
  • Sea salt and black pepper to taste
  • Pesto

Instructions

With this recipe, one doesn’t have too much thinking to do – my kinda recipe.

Start with splitting and toasting the English Muffin, and then slap on a slice of  Parma prosciutto. In a nonstick pan, melt the butter, crack the eggs into the pan. Cook over low heat until the whites are settled but yolks are still runny. Once the whites are soft, spoon the melted butter in the pan over the yolks until hot. This will keep the yolk silky but warm mmm does sound good. Season with sea salt and black pepper, and place eggs on the English muffin. Then for the last touch, spoon a nice smooth pesto over the eggs. Not the chunky, jarred pesto — the smoother stuff from the refrigerator or freezer case. This serves one, but we won’t judge you if you have two!

Total time to prepare: 8 minutes

{February 7, 2012}