5 Ingredients or Fewer

Green Eggs & Ham

February  3, 2014
1 Rating
Author Notes

A great brunch dish, inspired by a brunch I had at The Huckleberry Cafe in Santa Monica, Los Angeles CA. —Rachel Phipps

  • Serves 1
  • 1 English Muffin
  • 4 pieces Parma Ham
  • 2 Eggs
  • 1 tablespoon Pesto
  • 1 handful Arugula
  • Freshly Cracked Black Pepper
In This Recipe
  1. Half the English Muffin and toast each side. Meanwhile, fry both eggs sunny side up.
  2. Top the muffin halves with arugula and two slices of parma ham. Top with a fried egg on each side, drizzle with a little pesto and season well.

See what other Food52ers are saying.

  • Rachel Phipps
    Rachel Phipps
  • Elle
British food writer splitting time between the English countryside, London's fantastic restaurant scene and rural Northern France. You can taste all of that, as well as the year I spent living and eating out in Los Angeles in my cooking.

    3 Reviews

    Elle May 9, 2019
    Magnificent! I tried making this as a “breakfast for dinner” dish. I added bacon and baby potatoes as extras to make it a full meal. I was proud of the results from such a simple recipe.
    Author Comment
    Rachel P. May 10, 2019
    I'm so glad you enjoyed it! Did you use bacon instead of the parma ham, or as well as? And how did you do the potatoes? Just on the side as well as the English muffin, or instead of?
    Elle May 10, 2019
    I did both (parma ham and bacon)! I boiled the baby potatoes, lightly smashed them with a fork when cooked all the way through, and baked them at 450 until crispy with butter, salt & pepper. I served with the English muffin in addition to some fresh avocado. Thank you again for the great meal!