Favorite Recipes of Maverick Swaniel Harrienger











1 c finely chopped green onion tops
.5 c extra virgin olive oil
.25 c minced fresh Italian parsley
.5 tsp coarse kosher salt
4 .5″ thick slices country style sourdough bread
3 ounces arugula leaves
8 thin slices prosciutto
8 large eggs
Fresh Italian parsley sprigs

Combine chopped green onion tops, olive oil, minced parsley, and coarse salt in sm bowl; whisk to blend.
Lightly toast sourdough bread slices.  Spread each with 1 tbl green onion oil.  Arrange .25 arugula on each toast slice.  Top each with 2 slices prosciutto.  Transfer 1 prepared toast slice to each of 4 plates.
Divide remaining green onion oil equally among four 10 oz ramekins.  Using pastry brush, spread oil over inside of each cup to coat.  Break open 2 eggs into each prepared cup.  Place cups in large skillet.  Pour enough water into skillet to reach halfway up sides of cups.
Set skillet over medium high heat and bring water to simmer.  Reduce heat to medium low.  Cover skillet and gently cook eggs 6 m.
Using spatula and oven mitt, lift cups with eggs from water.  Cut around eggs to loosen.  Turn 2 eggs out onto prepared toast slice.  Garnish with parsley sprigs.

4 servings

♥SwaniRose Morgan♥

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.25 c grated fresh pecorino Romano cheese
.25 c canola mayonnaise
1 tsp fresh lemon juice
.25 tsp salt
.25 tsp freshly ground black pepper
.125 tsp ground red pepper
2 minced garlic cloves
1 rinsed and drained 15 oz can cannellini beans
1 drained and quartered 14 oz can baby artichoke hearts
1 9 oz thawed, drained, dry squeezed pkg frozen chopped spinach
Cooking spray
.5 shredded part skim mozzarella cheese

1.  Preheat oven to 350°F.
2.  Place first 8 ingredients in food processor or blender.  Process until smooth.  Spoon mix into med bowl.  Stir in artichokes and spinach.  Spoon mix into 1 qt glass or ceramic baking dish coated with cooking spray.  Sprinkle with mozzarella.  Bake at 350°F 20 m.

12 .25 c servings

♥SwaniRose Morgan♥



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