Green Eggs and Ham
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Green Eggs and Ham
Chef Zoe Nathan of Huckleberry - Los Angeles, CA
Adapted by
December 2009
Yield: 4 Servings


Basil Pesto:

4 cloves garlic
1 cup olive oil
¼ cup pine nuts
1 bunch fresh basil
1 tablespoon lemon juice
Handful fresh parsley leaves
¼ cup grated Parmigiano-Reggiano
1 tablespoon salt
1 tablespoon freshly ground pepper  

To Assemble and Serve:
4 English muffins
8 free range eggs
¼ cup melted butter
16 slices prosciutto
3 bunches arugula, washed and dried
Olive oil


For the Basil Pesto:
Slowly cook the garlic in the olive oil over low heat until the oil begins to simmer. Turn off the heat and let the garlic rest in the oil for 5 minutes. Meanwhile, toast ¼ cup pine nuts until they have browned; then blanch the basil in boiling water.

Combine the garlic, olive oil, pine nuts, and basil in a blender; add the lemon juice, parsley, and cheese and puree, adding more olive oil until it’s the consistency of a thick salad dressing. Season with salt and pepper.

To Assemble and Serve:
Use your hands (not a knife) to separate the English muffins into halves and lightly toast them. Lightly fry the eggs until the whites are firm but the yokes are still runny. Brush the toasted muffin halves lightly with the melted butter.

Top the toasted halves with a slice of folded-over prosciutto. Place a fried egg on top, and spread pesto on the egg. Place two open-faced English muffins on each plate. Toss the arugula with a little olive oil and salt. Pile a small amount of arugula between the halves.


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