Egg Sanwiches w. Prosciutto & Parsley-Basil Pesto Recipe

Egg Sanwiches w. Prosciutto & Parsley-Basil Pesto

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For the Pesto:

5 garlic cloves
3 ½ cups basil (2 oz)
1 cup parsley
¾ cup pine nuts, toasted
½ - 1 cup olive oil
2/3 cup grated parmesan
1 - 1½ lemons, juiced

For the sandwiches:

3 dozen eggs
1 tsp salt
25 English muffins
25 slices mozzarella (from the deli, it was only $6 for the whole lot)
25 slices prosciutto or deli ham
3 tomatoes, sliced (optional)

How to make Egg Sanwiches w. Prosciutto & Parsley-Basil Pesto

Egg McMuffins with Prosciutto and Basil-Parsley Pesto
Makes 25 breakfast sandwiches

For the pesto, combine all ingredients in a food processor. Drizzle in olive oil as you go until light and frothy. This renders about 3 cups of pesto.

Heat a large non-stick skillet (as deep as you have) over medium heat. In a large mixing bowl, whisk together the eggs and the salt. Add as much of the egg mixture as possible to the pan without risking overflow when you scramble. It’s okay to do these in batches. Or, work two skillets at once and split the eggs evenly between them. As the eggs begin to set on the bottom, scrape with your spatula constantly. When the eggs are almost done, return the heat to the lowest setting and make sure all other elements are ready to serve. The eggs will continue to cook a bit and stay warm for your guests.

Meanwhile, slice the English muffins and place the tops on one large cookie sheet or baking pan, and the bottoms on another. Depending on how many muffins you are working with, you may have to do this in batches. Place both pans in a 350°F oven for 3-5 minutes until they have begun to toast but are not fully browned. Remove the pan with the muffin bottoms. Arrange one slice of mozzarella on each and return to the oven for another 3-5 minutes. You want the tops to be slightly browned and for the cheese to be fully melted on the bottom.

Set out the two muffin pans, a plate of ham, the pesto, and tomatoes (if you’ve decided to go this route) and allow people to serve themselves buffet style at the stove before passing through the gauntlet of accoutrements.
Question from the Chef

“What's your favorite way to cook eggs?”

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