Want to stay in, but eat like you’re out? Here, chef and writer Heather Platt shares recipes inspired by L.A.’s hottest restaurant dishes. We say “inspired by,” as these creations are Platt’s own and have been adapted for the home cook, using easy-to-access ingredients and techniques you can pull off in just about any kitchen—yes, even yours.
The Real Thing:
If you’ve ever eaten the “Green Eggs and Ham” at Zoe Nathan and Josh Loeb’s Santa Monica Bakery Huckleberry, you not only understand why that line is so long, you’ll happily wait in it. The toasted house-made English muffins are topped with La Quercia prosciutto from Iowa, sunny side up eggs, delicate pesto, and a generous heap of arugula. The verdant brunch plate alone is enough to draw a crowd; but add in Zoe’s legendary morning pastries and you have a destination brunch spot worthy of long distance travel.
Sometimes we just don’t have time to drive across town and wait in line. If you make this at home you won’t be able to enjoy all of the pastries—sure—but you will have lots of extra pesto to toss with pasta for dinner. In this recipe, we use store bought English muffins and prosciutto. The pesto can be simplified to a pistou (pesto without pine nuts or parmesan), for a lighter, but equally delicious sauce. You might miss that slice of Zoe’s blueberry cornmeal cake. But trust me, you won’t miss the traffic.
Dish Hack: Huckleberry’s Green Eggs and Ham
Inspired by Zoe Nathan and Josh Loeb’s famous green brunch favorite.
Total Time: 15 minutes
3 garlic cloves
2 cups loosely packed fresh basil leaves
1/2 cup parsley leaves
1/2 cup pine nuts (optional)
1/2 cup extra-virgin olive oil
1/2 lemon, for juice
1/4 cup finely grated parmesan cheese (optional)
freshly cracked black pepper
2 English muffins (or other thick bread)
2 tablespoons unsalted butter
4 organic free-range eggs
4 slices prosciutto
2 handfuls clean arugula
Begin by making the pesto. Use the side of your knife to crush the garlic cloves which will loosen the peel, making it easy to remove. Place the peeled cloves in a blender and blend until finely chopped. Add a sprinkle of salt, a handful of basil and the pine nuts (if using). Turn on the blender and begin adding the olive oil in a stream until the pine nuts are chopped. Turn off the blender and add the remaining basil one handful at a time followed by the parsley and lemon juice. Continue blending and pouring the olive oil until it is combined and not chunky. Transfer to a bowl and stir in the grated parmesan (if using). Season to taste with salt and pepper.
In a large skillet, over high heat, melt the butter. To avoid potential egg shell in your pan, crack the eggs into a separate small bowl. When the butter is foaming, gently pour the eggs into the hot pan. They should sizzle and turn white quickly. Turn the heat down to medium. The pan shouldn’t be so hot that it’s spitting butter. Tilt the pan so the hot butter cooks the tops of the eggs.
While the eggs are cooking, cut the English muffins in half and toast them until browned.
Place the toasted English muffins on two plates. Top each muffin half with one slice of prosciutto, then, using a spatula, place the sunny side up eggs onto each piece. Drizzle generously with pesto (or pistou) and top with a handful of arugula. Season to taste with salt and pepper.