The Best Way to Use Leftover Parsley: Garlic Butter Ham & Egg English Muffin

The Best Way to Use Leftover Parsley: Garlic Butter Ham & Egg English Muffin

The secret to a perfect morning lies in the aroma of golden, toasted bread and juicy, sizzling ham. While English muffins are often associated with the classic “McMuffin,” those round muffins found at your local grocery store are actually a versatile staple—perfect for elevating your home brunch to the next level.

In this recipe, we’ll introduce a special twist using generous amounts of homemade garlic parsley butter. The butter seeps deep into the muffin’s crannies, creating a fragrant, crispy base that beautifully complements the savory ham and luscious, runny egg yolk. It’s a dish designed to fuel your body with energy and kickstart your day.

By using an abundance of fresh parsley, the aroma becomes incredibly vibrant. This is also an excellent “rescue recipe” for whenever you have leftover parsley in the fridge. If you make a batch of this garlic butter and stock it in your refrigerator, you can easily use it to level up your regular toast or meat dishes!

The Perfect Accompaniments

To elevate the plate to a true cafe standard, balance the richness of the garlic butter with bright, acidic sides. I personally love pairing this with:

• Pickled Red Onions: For a sharp, crunchy contrast.
• Lemon-Simmered Sweet Potato: A refreshing, citrusy sweetness that signals the change of seasons.
• Seasonal Touches: In autumn, my grandmother’s handmade candied chestnuts (Shibukuni) add a nostalgic, earthy depth to the meal.

💡 Pro-Tip for a Perfect Finish

“I want my fried egg to be perfectly round to match the shape of the English muffin!”

If this sounds like you, I highly recommend using a silicone egg ring. It’s the easiest way to achieve that professional look at home.

• How to Use: After greasing your frying pan, make sure to apply a thin layer of oil to the inside of the ring as well. This ensures the egg releases smoothly without sticking.
• The Benefit: By preventing the egg white from spreading, you get a thicker, uniform egg that fits perfectly inside the muffin. It creates a beautiful, “Instagrammable” cross-section just like you’d see at a high-end cafe!

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Nutrition Facts (Per Serving)

• Calories: 289 kcal
• Protein: 13.5g
• Fat: 17.5g
• Carbohydrates: 21.0g
• Salt Equivalent: 1.3g

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Ingredients

(Serves 1)

• English Muffin: 1 piece (approx. 50g)
• Ham: 1 slice
• Egg: 1 large
• Cooking Oil: As needed

☆ Homemade Parsley Butter (Makes enough for 5 servings; can be stored in the fridge)

• Unsalted Butter: 50g (softened)
• Grated Garlic: 3g
• Fresh Parsley: 5g (finely chopped)

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Instructions

1. Prepare the Parsley Butter

• Handle with Care: After washing the parsley, shake it well or gently pat it dry with a paper towel. Avoid squeezing, as this bruises the leaves and ruins the vibrant green color.
• Mix: Finely chop the parsley and blend it thoroughly with the softened butter and grated garlic.

2. Cook the Ham and Egg

• Sizzle: Heat oil in a frying pan over medium heat. Place the ham down first, then crack the egg directly onto the ham.
• The “Yellow Yolk” Secret: To keep the yolk bright and sunny, do not cover the pan with a lid. If the bottom of the ham is browning too quickly, pour 30cc of water into the pan (around the edges) to steam the whites while keeping the surface beautiful.

3. Toast and Assemble

• Infuse: Split the English muffin in half. Spread a generous portion of your garlic-parsley butter on the cut sides.
• Toast: Place in a toaster oven for about 5 minutes until the edges are golden and the butter has permeated the bread.
• Build: Place your ham and egg onto the toasted muffin.

4. Finishing Touches

• Season with a pinch of salt, freshly cracked black pepper, or a small drizzle of ketchup to suit your taste.

📖Read the Japanese version of this article here! [余ったパセリを使って朝食を格上げ！「ガーリックバター・ハムエッグ・イングリッシュマフィン]

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