Green Eggs and Ham (Michael Chiarello) |
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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 2 |
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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:
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.
4. Chive Oil:
5. 2 cups coarsely chopped fresh chives
6. 1 cup olive oil
7. 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.
8. Yield: 3/4 cup
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