Photo: Green Eggs and Ham Recipe
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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By addeborde_12224613
LakeLand, 48
on October 17, 2009
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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!
By sarahbrowntown_...
Austin, TX
on May 31, 2007
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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!
By kjt_329911
Baja Calif Nort...
on February 10, 2005
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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.
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