Skillet Poached Eggs With Prosciutto Recipes

SKILLET POACHED EGGS WITH PROSCIUTTO

Steps:

• Finely 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.)
• Lightly 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.
• Divide 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.
• Set skillet over medium-high heat and bring water to simmer. Reduce heat to medium-low. Cover skillet and gently cook eggs until whites are just firm to touch and yolks are set to desired consistency, about 6 minutes.
• Using spatula and oven mitt or hand towel as aids, lift cups with eggs from water. Cut around eggs to loosen. Turn 2 eggs out onto each prepared bread slice. Garnish with Italian parsley sprigs.

PROSCIUTTO AND EGG SOUP

Steps:

• Combine the farro and 1 teaspoon salt in a medium saucepan and cover with water by 2 inches. Bring to a simmer and cook until the farro is tender but chewy, 10 to 20 minutes, or according to the manufacturer's instructions. Drain and set aside.
• Heat 2 tablespoons olive oil in a medium pot over medium heat. Add the prosciutto and cook, stirring occasionally, until crisp, about 3 minutes. Remove half the prosciutto with a slotted spoon to a paper-towel-lined plate. Drizzle in the remaining tablespoon olive oil, and add the onion, carrot, celery, garlic, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until soft, about 10 minutes. Add the escarole and another 1/2 teaspoon salt and stir for 1 minute to wilt. Pour in the chicken broth and bring to a simmer. Cook for 10 minutes or until the escarole is completely softened. Stir in the cooked farro. Taste for seasoning and add more salt and pepper to taste.
• Fill a high-sided skillet with 1 1/2 inches of water. Add the vinegar and 1 tablespoon salt. Bring to a very gentle simmer. Break the eggs, spaced apart, into the water. Cover and turn off the heat. After 3 minutes the whites should be set and the yolks still soft. Remove the poached eggs with a slotted spoon to a paper-towel-lined plate to drain.
• Ladle soup into 4 bowls. Top each bowl with a poached egg, a generous sprinkling of Parmesan, the reserved crisped prosciutto and some pepper.

BITTER GREENS WITH POACHED EGG AND PROSCIUTTO BITS

Steps:

• To begin the dressing, placed minced tarragon in a bowl, and add Dijon mustard. Add a pinch of grey salt, sherry vinegar, and olive oil. Whisk mixture together thoroughly.
• In a large bowl, toss the greens with enough of the dressing to coat them lightly. Taste and adjust the seasoning. Set aside.
• For eggs, make sure that upon starting they are room temperature. Bring the water to a boil in a deep saucepan. Add the wine vinegar and salt. Adjust the heat so the water barely bubbles. One at a time, break the eggs into a custard cups or small bowl, then slide gently into the water. Allow eggs to cook for about 1 1/2 minutes, then, with a slotted spoon, gently lift and shape the whites around the yolks. Continue to cook until the whites are just set and the yolks are glazed but still liquid about 2 1/2 minutes longer. Transfer the poached eggs with a slotted spoon to a clean dish towel or paper towels to drain.
• Place poached eggs on top of coated greens in large bowl, add a pinch of salt, to taste, and top with about 3 tablespoons or more of the prosciutto bits.
• Note: Eggs poach best when the water is relatively deep, so use a deep saucepan. Adding vinegar to the water helps to set the whites.
• TIP: The best way to make these bits is with the shanks of prosciutto. Ask your local butcher to save those shanks, and grind them on the medium grind if you want to save some chopping, or dice it finely yourself. Shank should cost about half of sliced prosciutto, as the store probably has no use for it.
• Note: Whether you are chopping the prosciutto by hand or putting it through a meat grinder, you'll have an easier time if the prosciutto is partially frozen.
• Place prosciutto in heated pan. Drizzle bits with olive oil, and cook, stirring. The prosciutto will give off steam for about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium and cook, stirring occasionally, until the prosciutto bits are crisp, about 30 minutes. Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. Use immediately or freeze the bits for up to 6 months and warm in a skillet as needed.

SKILLET POACHED EGGS

Steps:

• Fill a large skillet, ideally one with straight, tall sides, with water to a depth of 1 1/2 inches. Bring to a boil over medium-high heat. Using a slotted spoon, carefully place the whole, uncracked eggs in the water and roll them around for 15 to 20 seconds, so they're evenly warm. Take them out of the skillet. Add the vinegar to the boiling water.
• Crack the eggs into the boiling water one at a time, spacing them apart (if they're too hot to the touch, wait a few seconds until they feel OK to handle). Adjust the heat to keep the water steadily and lightly boiling. Let the eggs poach until the whites are opaque and firm, and the yolks are set to your desired doneness, 3 to 6 minutes. Gently nudge the yolk with the spoon to check for doneness: Very runny yolks will wobble like a water balloon; standard runny yolks will feel soft but set; firm yolks will feel solid.
• Transfer to paper towels with the slotted spoon and gently pat dry. Butter toast and layer with ham and cheese, if using. Place poached eggs on top, season with salt and pepper, and top with another pat of butter, if you like.

POACHED EGGS WITH ROASTED ASPARAGUS, PROSCIUTTO, AND CHIVE OIL

Steps:

• Blend extra-virgin olive oil, chives, and lemon juice in blender or processor until smooth. Stir in grated lemon peel. Season to taste with salt and pepper. DO AHEAD Chive oil can be made 3 hours ahead. Cover and chill. Return to room temperature before using.
• Fill 2 large bowls with ice water and ice; set aside. Pour enough water into each of 2 large skillets to reach depth of 1 inch. Bring water to slow simmer over medium heat. Add 3 tablespoons vinegar to each skillet. Carefully crack each egg into individual ramekins. Gently slide 1 egg at a time into simmering water, working in batches of 3 eggs for each skillet. Cook until whites are just set, about 3 minutes. Using slotted spoon, very gently transfer eggs to bowls with ice water, being careful not to break eggs. DO AHEAD Can be made 1 day ahead. Cover and refrigerate eggs in bowls of ice water.
• Preheat broiler. Spread asparagus in single layer on rimmed baking sheet. Drizzle with 3 tablespoons olive oil; turn asparagus to coat. Sprinkle with salt and pepper. Broil asparagus 6 minutes. Turn asparagus over and continue to broil until crisp-tender and beginning to brown, about 6 minutes longer. Divide asparagus among 6 plates and drape prosciutto slices over.
• Pour enough water into each of 2 large skillets to reach depth of 1 inch; bring to simmer. Using slotted spoon, transfer eggs to skillets; cook 1 minute for soft yolks. Using slotted spoon, place 1 or 2 eggs atop each serving of asparagus and prosciutto. Drizzle chive oil over and around each serving. Pass remaining chive oil separately.