Favorite Recipes of Maverick Swaniel Harrienger

{April 7, 2014}   Skillet Poached Eggs with Prosciutto and Arugula (The Bon Appétit Cookbook, 2006)

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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