Green Eggs and Ham

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Picture of Green Eggs and Ham Recipe Photo: Green Eggs and Ham Recipe
Rated 4 stars out of 5
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  • Read 3 Reviews
Total Time:
23 min
Prep
20 min
Cook
3 min
Yield:
2 servings
Level:
Intermediate
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Ingredients

  • About 1 1/2 quarts water
  • Salt
  • 1 teaspoon white wine vinegar
  • 2 eggs, room temperature
  • 2 slices country-style bread, each 1/2-inch thick
  • 2 thin slices prosciutto
  • 4 teaspoons chive oil, recipe follows
  • Freshly ground black pepper

Directions

Preheat a broiler or a lightly oiled stove-top grill pan.

Bring the water to a boil in a medium saucepan. Salt the water, add the vinegar, and then lower the heat so the water barely bubbles. One at a time, break the eggs into a custard cup or small bowl, and then pour into the water, trying not to break the yolks. With a slotted spoon, gently lift and shape the whites around the egg yolks until glazed but still liquid, about 2 1/2 minutes longer.

While the eggs poach, toast the bread slices on both sides. Put a slice of toast on each of 2 plates. Immediately top with the prosciutto so that it softens from the heat of the toast. Lift the poached eggs out of the water with a slotted spoon, letting excess water drip off, and then place an egg on each toast. Drizzle each toast with 2 teaspoons chive oil and then grind a little black pepper over each. Serve immediately.

Chive Oil:

2 cups coarsely chopped fresh chives

1 cup olive oil

Place chives and olive oil in a blender and puree. Strain through a fine-mesh strainer. Pour through a funnel into a bottle for storage. Cover and refrigerate. Use within 2 weeks.

Yield: 3/4 cup

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Newest Ratings and Reviews

Read all 3 reviews

  • on October 17, 2009

    Flag

    Not that many people giving comments!
    only two(threebut still I don't see how a lot of recipes are put a downer and yet all of the recipes seem delish!

    people found this review Helpful.
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  • on May 31, 2007

    Flag

    I'm not sure how the other reviewer found this to be too oily. I thought it was perfect. The key is a good poached egg, I think - be sure to drain the egg well. Even dab it with a paper towel if need be before adding it to the toast. The result is simple and elegant - perfect!

    people found this review Helpful.
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  • on February 10, 2005

    Flag

    Ran an experiment on this recipe this AM before making it for a brunch this Sunday. Didn't have prosciutto so used some ham but his overall reaction was "too oily tasting". Going to try it again tomorrow with prosciutto and putting the oil onto the toasted bread rather than on the eggs.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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