Monday, March 19

Green Eggs & Ham

Toasted English muffins topped with prosciutto, fried eggs, pesto, and arugula




As I mentioned earlier, I'm not a big fan of Irish food but I still love to celebrate St. Patrick's Day. I settled on making "green eggs and ham", a tribute to a dish I regularly order at Huckleberry that consists of fried eggs, pesto, arugula, prosciutto and English muffins. It really makes a difference to splurge on good quality prosciutto and to make or buy fresh pesto since there are so few ingredients in the recipe. Its green color (from both the pesto and the arugula) was a festive touch to St. Patty's and a hearty start alongside what ended up being quite a few mimosas. Despite the whimsy, it's a craveable dish to add to your weekend breakfast repertoire all year long and it requires very little effort or time to make.



Related Recipes:
- Homemade Basil Pesto
- Potato Pancake with Smoked Salmon
- Bacon, Egg, & Cheddar Sandwiches


"Green Eggs & Ham" - English Muffins with Eggs, Prosciutto, Pesto, & Arugula :
  • Halve and toast 2 English muffins, then layer 2-3 thin slices on prosciutto on each half.
  • Meanwhile, fry 4 eggs in a pat of butter to your desired doneness,* season with salt and pepper, and place one egg on top of each muffin.
  • Top the eggs with a spoonful of basil pesto and a handful of wild arugula.
  • Divide two halves onto each plate and serve.

Serves two
*I made mine over-easy to over-medium.