Top Chef Evan Funke's Green Eggs and Ham

Dr. Seuss meets prosciutto and pesto with this eight-minute

recipe from chef Evan Funke of Santa Monica's Rustic Canyon.

Recipe found on esquire.com

Ingredients

• 2 thin slices of prosciutto
• 1 english muffin
• 2 tbsp unsalted butter
• 2 eggs
• Sea salt and black pepper to taste
• Pesto

Instructions

With this recipe, you don't have to think too much. If I don't have prosciutto, I use Black Forest ham. No English muffins? Sourdough toast. Split and toast an English muffin and top each half with a thin slice of Parma prosciutto. 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. 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. It's better. Serves one.

Total time to prepare: 8 minutes

Bacon and Egg Soup

Photograph by Antonis Achilleos

Found on Foodnetwork.com

Ingredients

• 1/2 pound slab or thick-cut bacon, cut into 1/4-inch cubes
• 4 slices rustic Italian bread, cut into 1/2-inch cubes
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 2 cloves garlic, smashed
• 3 cups low-sodium chicken broth
• 1 1/4 cups grated parmesan cheese, plus 1 small piece rind
• 4 tablespoons torn fresh parsley
• 4 large eggs

Directions

Preheat the oven to 375. Cook the bacon in a medium pot over medium heat until crisp, about 7 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, then discard all but 2 tablespoons drippings from the pot. While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt and pepper. Bake until golden and crisp, about 8 minutes.

Add the garlic to the bacon drippings and cook until slightly golden, 1 to 2 minutes. Add the broth, 1 1/2 cups water, the parmesan rind and 2 tablespoons parsley; season with salt and pepper. Cover and bring to a boil, then reduce to a simmer and cook 10 minutes.

Adjust the heat so the broth is barely boiling. One at a time, crack each egg into a small bowl and gently slip into the broth. Poach until just set, about 2 minutes. Transfer the eggs with a slotted spoon to individual soup bowls. Stir 1 cup parmesan and the remaining 2 tablespoons parsley into the broth and season with salt and pepper. Ladle the broth into the bowls and top with the croutons, bacon and the remaining 1/4 cup parmesan.

Per serving: Calories 555; Fat 40 g (Saturated 15 g); Cholesterol 275 mg; Sodium 1,374 mg; Carbohydrate 12 g; Fiber 1 g; Protein 29 g