By Chef Stephen Coe.

Green Eggs and Ham

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Servings 1

Ingredients
  

  • 1 piece of ciabatta toasted and cut in half
  • 4 slices of prosciutto cut thin
  • ½ cup arugula
  • 2 tablespoons pesto
  • 2 poached eggs
  • 1 tablespoon basil hollandaise

Instructions
 

  • In a layered fashion from bottom to top, stack the ingredients, adjust with seasoning, serve.

Hollandaise Sauce

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Servings 1 Makes 1½ cups

Ingredients
  

  • 3 egg yolks
  • 1 tablespoon water
  • 1 cup unsalted butter melted
  • 1 tablespoon lemon juice
  • 1 tablespoon basil, arugula, or spinach sliced
  • Salt and cayenne pepper to taste

Instructions
 

  • In a heatproof bowl, whisk together the egg yolks and water.
  • Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens.
  • Slowly drizzle in the melted butter while whisking constantly until the sauce has emulsified.
  • Remove from heat, whisk in lemon juice, salt, basil, and cayenne pepper.
  • Adjust seasoning to taste and serve.