Oh how I love a good eggs bennie, a purely American dish becuase it so incredibly delicious and astonishingly bad for you. I keep it as a once in a very long while treat. The combo of hollandaise sauce and a warm egg yolk with the ham and English muffin — ooooh, perfection. OK, gotta stop.
Here’s a variation that you might want to try — Green Eggs & Ham. Consider it an Italian, lighter eggs bennie.
2 thin slices of prosciutto (or an oz or 2 of good smoked salmon)
1 English muffin
2 tbsp unsalted butter
Sea salt and black pepper to taste
Pesto (good, smooth prepared or your fresh)
1. Split and toast an English muffin and top each half with a thin slice of Parma prosciutto.
2. In a small nonstick skillet over low heat, melt the butter; it should not froth. Crack the eggs into the pan — they shouldn’t crackle or spit on contact; that would mean your 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.
3. 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 the refrigerator or freezer case (or your fresh). It’s better.
Serves one. Total time to prepare: 8 minutes
Ciao! Chef Ro