Green Eggs and Prosciutto Ham

One day while we were at Barnes & Noble, I was looking through the Esquire Eat Like a Man cookbook, and I ran across a recipe for Green Eggs and Parma Ham.  I showed the picture to Gianna, and said, "Would you eat this?  It's topped with pesto."  I've made it twice for her now, but with our own Red Kitchen twist.  We often make "breakfast for dinner."  It's a tradition that we picked up from our neighbors The Hatfields.  This recipe is now a new favorite.  Check out the original, tantalizing eggs from the cookbook:

 
Instead of the english muffin, I used slices of a crusty demi baguette bread.  I usually pick up this 99 cent loaf from Whole Foods.  It is just small enough for us.  I also poached her eggs instead of frying them.  Then, I added her new favorite thing:  fried capers.  We discovered these on the Beef Carpaccio dish at Ya Ya's Eurobistro, one of our favorite restaurants.  Here they are below:  YUM

The other 2 ingredients remained the same: prosciutto de parma and pesto from the cold case, not the jar.  (I don't own a food processor, so I can't make my own pesto.)

Ingredients:

• 2 Eggs - I like Egglands Best Brown Cage Free
• 2 slices of baguette bread
• Pesto from the refrigerated section at Whole Foods
• Handful of Capers

Directions:

1. Heat a cast iron skillet over high heat.  Rinse the capers, then dry them on a paper towel.  After a few minutes, when the pan is hot, add the capers.  Turn the heat to low and stir them occasionally.
2. Poach or pan fry your eggs.  I have accessories that help me.

I spray the insides of these with canola spray, drop them into a large pan of water, cover with a lid for a few minutes, and they're ready.  I gently lift them out with a ladle.

Just tear the prosciutto into little ribbons, lay them on top of the baguette slices, then top with the egg and pesto.  Thanks to Esquire for inspiring me!