1 1/2 quarts water - (about)
Salt
1 teaspoon white wine vinegar
2 eggs
2 slices country-style bread
2 thin slices prosciutto
4 teaspoons Chive Oil
Freshly ground black pepper
=== CHIVE OIL ===
2 cups coarsely-chopped fresh chives
1 cup olive oil
Directions: one line for each direction. When saved the lines will be numbered.
Preheat a broiler or a lightly oiled stove-top grill pan.
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.
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.
For the Chive Oil: 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. (Makes 3/4 cup)
This recipe yields 2 servings.
Nutrition Facts
Servings Per Recipe: 2
Amount Per Serving
Calories: 1029
Calories from Fat 97.4%
Total Fat
113g
Cholesterol
212mg
Sodium
70mg
Carbohydrate
1g
Dietary Fiber
0g
Protein
6g
Exchanges: 1 Lean Meat
Rating: ()
Added On: February 29, 2008
* EASY ENTERTAINING with Michael Chiarello - (Show # MO-1A07) - from the TV FOOD NETWORK
