Fried Eggs Prosciutto And Arugula With Cheese Sauce Recipes

OPEN-FACED PROSCIUTTO AND EGG SANDWICH

Steps:

• Heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., Meanwhile, combine mayonnaise and garlic; spread over toast slices. Top with arugula, tomato, prosciutto and fried eggs; sprinkle with salt and pepper.

ARUGULA SALAD WITH CHOPPED EGG AND PROSCIUTTO

Steps:

• Make the vinaigrette: In a small bowl, whisk together olive oil and vinegar. Season to taste with salt and pepper.
• Divide arugula among 4 large plates. Using the large holes of a box grater, grate 1 egg over the center of each salad. (Alternatively, press the egg through a wide-meshed sieve or hand-chop.)
• Sprinkle each salad very lightly with salt. Whisk the dressing again and drizzle about 1 1/2 tablespoons over each salad. Drape 2 slices of prosciutto artfully over each salad, if using, and serve.

PROSCIUTTO, FRIED EGG, AND PARMESAN ON COUNTRY BREAD

Steps:

• Preheat broiler, with the tray set at the lowest position. Broil the bread on one side until toasted, 1 to 2 minutes. Remove and divide the cheese and prosciutto evenly on the untoasted sides. Return to broiler and cook, open-faced, until the prosciutto is crispy and the cheese has begun to melt, about 1 minute. Turn off broiler, leaving the sandwiches inside to stay warm. In a frying pan, melt 1 tablespoon of the butter, then fry the eggs to the desired doneness. Remove the sandwiches and top each with an egg. Add the remaining butter to the pan and sauté the anchovies and garlic over medium-high heat, stirring constantly, until the garlic begins to soften. Add the spinach and cook until it wilts, then add the lemon juice, salt, and pepper. Spoon over the sandwiches and serve.
• Suggestions for the kids
• Omit the anchovies, garlic, spinach, and lemon juice. Top with another slice of toast before serving. And if the prosciutto and Parmesan are too sharp, replace them with honey-baked ham and white cheddar.

FRIED EGGS, PROSCIUTTO, AND ARUGULA WITH CHEESE SAUCE

Steps:

• Make sauce:
• In a small saucepan heat butter over moderately low heat until foam subsides and stir in flour. Cook roux, stirring constantly, 2 minutes. Add milk and cream in a stream, whisking, and simmer, whisking, 2 minutes, or until sauce thickens slightly. Remove pan from heat and stir in cheese, nutmeg, and salt and pepper to taste until cheese is melted. Keep sauce warm, covered, over very low heat.
• Split and toast muffins. Put 2 muffin halves on each of 2 plates. In a non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté arugula with salt to taste, stirring, until just wilted. Divide arugula among muffin halves and top with prosciutto.
• In same skillet heat butter over moderate heat until foam subsides and crack eggs, 1 at a time, into a small bowl, adding them as they are cracked to skillet. Season eggs with salt and pepper and cook 2 minutes, or until whites are set on bottom but still runny on top. With a spatula gently turn each egg over and cook 2 minutes more, or until yolks are just set. With spatula gently transfer eggs to prosciutto and top with cheese sauce.