Green Eggs and Ham
Green Eggs and Ham
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 160
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 165
- Sodium
- 1847
- Total: 23 min
- Prep: 20 min
- Cook: 3 min
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 160
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 165
- Sodium
- 1847
- Total: 23 min
- Prep: 20 min
- Cook: 3 min
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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