Green Eggs and Ham

  • Level: Intermediate
  • Total: 23 min
  • Prep: 20 min
  • Cook: 3 min
  • Yield: 2 servings
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About 1 1/2 quarts water


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


  1. Preheat a broiler or a lightly oiled stove-top grill pan.
  2. 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.
  3. 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.
  1. Chive Oil:
  2. 2 cups coarsely chopped fresh chives
  3. 1 cup olive oil
  1. 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.
  2. Yield: 3/4 cup
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