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Skillet Poached Eggs with Prosciutto

4.8(34)

The green onion oil that is brushed on the custard cups becomes a topping once the eggs are turned out.

by Mark Peel·published 2004-08-20

Servings

Makes 4 servings

Total time

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Calories / serving

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Ingredients (9)

serves

1 cup finely chopped green onion tops
1/2 cup extra-virgin olive oilolive-oil
1/4 cup minced fresh Italian parsleyparsley
1/2 teaspoon coarse saltsalt
4 1/2-inch-thick slices country-style sourdough bread, each about 4x6 inchesbread
3 ounces arugula leaves (about 4 cups)arugula
8 thin slices prosciutto (about 4 ounces)
8 large eggsegg
Fresh Italian parsley sprigsparsley

Instructions (5 steps)

01Finely chop the green onion tops by first cutting them lengthwise into long, thin strips. Combine chopped green onion tops, extra-virgin olive oil, minced Italian parsley, and salt in small bowl; whisk to blend. (Can be prepared 3 hours ahead. Let stand at room temperature.)
02Lightly toast 4 sourdough bread slices. Spread each with 1 tablespoon green onion oil. Arrange 1/4 of arugula on each bread slice. Top each with 2 slices prosciutto. Transfer 1 prepared bread slice to each of 4 plates.
03Divide remaining green onion oil equally among four 1 1/4-cup custard cups or ramekins. Using pastry brush, spread green onion oil over inside of each cup to coat (most of mixture will fall back to bottom of cup). This will keep the eggs from sticking, making them easier to unmold later. 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.

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Not rich — missing servings, total time, or calories.