Green Eggs and Parma Ham
Toasted English muffins get prosciutto, buttery basted eggs, and pesto for a savory breakfast with silky yolks and salty-herby bite.
Prep 5 min · Cook 8 min · Total 13 min · Makes 4 servings
Ingredients
- 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
Directions
Separate the English muffins and toast them, then lay a thin piece of prosciutto on each cut side. Melt 4 tablespoons butter in a large nonstick skillet set over low heat. When the egg whites are pale and softly set, carefully baste the yolks with the butter from the pan until they are heated through, about 1 minute, so the eggs cook evenly while the yolks stay silky. Sprinkle with sea salt and black pepper, then move the eggs onto the prepared English muffins. Finish each egg with 1 teaspoon pesto.