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Green Eggs and Parma Ham Print Email


2 English Muffins
4 thin slices of Prosciutto de Parma, room temperature
4 tablespoons unsalted butter
4 eggs, room temperature
4 tsp prepared basil pesto sauce, warmed slightly
Sea salt and freshly ground pepper to taste

Split and toast the English muffins. Top each half with a thin slice of the prosciutto.

Meanwhile, in a large nonstick skillet over low heat melt four tablespoons butter.

Crack four eggs into the pan and cook over low heat until the whites are settled but the yolks are still runny, three to four minutes. Make sure the eggs stay separate (if your pan isn't big enough you can always cook the eggs two at a time).

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 teaspoon of pesto over each egg. - serves 2 - adapted from Evan Funke, Rustic Canyon
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