SKILLET POACHED EGGS WITH PROSCIUTTO
Main Ingredient: EGGS PARSLEY PROSCIUTTO Cuisine: Italian
1 cup finely chopped green onion tops
1/2 cup extra-virgin olive oil
1/4 cup minced fresh Italian parsley
1/2 teaspoon coarse salt
3 ounces arugula leaves (about 4 cups)
8 thin slices prosciutto (about 4 ounces) chopped small
8 large eggs
Fresh Italian parsley sprigs
TipsIf you don't have prosciutto for this skillet poached eggs with prosciutto recipe, use ham. Also, it's nice to have a slice of bread around to eat that delicious yolk.
Nutrition Factsper serving of Makes 4 servings.
Step 1Finely chop the green onion tops by first cutting them lengthwise into long, thin strips.
Step 2Combine chopped green onion tops, extra-virgin olive oil, minced Italian parsley, and salt in small bowl; whisk to blend.
Step 3(Can be prepared 3 hours ahead. Let stand at room temperature.)
Step 4Divide green onion oil equally among four 1 1/4-cup custard cups or ramekins.
Step 5Using a pastry brush, spread green onion oil over inside of each cup to coat (most of the mixture will fall back to the bottom of the cup).
Step 6This will keep the eggs from sticking, making them easier to unmold later.
Step 7Break open 2 eggs into each prepared cup.
Step 8Place cups in a large skillet.
Step 9Pour enough water into the skillet to reach halfway up sides of cups.
Step 10Set skillet over medium-high heat and bring water to simmer.
Step 11Reduce heat to medium-low.
Step 12Cover skillet and gently cook eggs until whites are just firm to touch and yolks are set to desired consistency, about 6 minutes.
Step 13Using spatula and oven mitt or hand towel as aids, lift cups with eggs from water.
Step 14Cut around eggs to loosen. Turn 2 eggs out onto a bed of arugula.
Step 15Garnish with Italian parsley sprigs.