Revisited Recipe: Green Eggs & Ham

I have over 600 recipes (and growing) in the Kitchen Sink Diaries archive. Some of them have been tweaked and improved since their original post or were just really special to begin with. These revisited recipes are some of my all-time favorites that deserve a second look.

This "Green Eggs & Ham" recipe is one of my favorite brunch dishes of all time. I've ordered the original version of this dish from a local cafe, Huckleberry, countless times and it never fails, but it's just as easy to make at home. English muffins are split and toasted, then topped with thin slices of prosciutto, fried eggs, pesto, and arugula. The butteriness of the prosciutto and runny egg yolks add a richness that works really well with the fresh pesto and peppery greens. It's essential to use homemade pesto or a fresh store-bought pesto (usually found in the refrigerated section by the cheese) - I've tried to cheat with a bottled version and it completely threw off the whole recipe. To speed up breakfast assembly, I make the pesto a day or two before and keep it in the fridge. The rest of the recipe can be made in under five minutes, as the only cooking required is frying the eggs and toasting the muffins. It's the perfect thing to whip up on a lazy weekend morning or even for a late brunch, since the savoriness of the pesto and greens lends itself nicely to an afternoon meal.


English Muffins with Eggs, Prosciutto, & Pesto:
Ingredients

• 2 English muffins
• 4 eggs
• 6 thin slices of prosciutto
• 1/4 c. of pesto
• 2-3 handfuls of arugula
• A pat of butter
• Salt
• Pepper

Serves two, but can easily be multiplied

Click here to see the full original recipe.