GREEN EGGS AND PARMA HAM

ESQUIRE, March 2009

Chef Evan Funke | Total time to prepare: 8 minutes

With this recipe, you don't have to think too much. If I don't have prosciutto, I use Black Forest ham. No English muffins? Sourdough toast. Split and toast an English muffin and top each half with a thin slice of Parma prosciutto. In a small nonstick skillet over low heat, melt two tablespoons unsalted butter; it should not froth. Crack two eggs into the pan–the eggs shouldn't crackle or spit on contact; that would mean you heat is way too high–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. Not the chunky, jarred pesto–the smoother stuff from teh refrigerator or freezer case. It's better. Serves one.

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