ezRecipe-Zee: Cooking Recipe: How to make 'Green Eggs And Ham'

'Green Eggs And Ham'

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Date Added:	November 20, 2008
Calories:	1326
Serves:	4
Prep. Time:	0:00
Category:	Breakfast / Brunch, Eggs, Copy Cat / Restaurant

Ingredients:

                    === PESTO ===
1     bunch         fresh basil leaves
1/2   bunch         fresh flat-leaf parsley
1/2   clove         garlic
1/4   cup           pine nuts
1/4   cup           grated Parmesan
1/2   cup           extra-virgin olive oil
                    Kosher salt
                    Freshly-ground black pepper
                    === EGGS AND HAM ===
4     slices        Tuscan bread
                    Extra-virgin olive oil
1                   garlic clove
4     sprigs        fresh thyme
8     slices        prosciutto
2     tablespoons   white vinegar
                    Kosher salt
8                   eggs
1     small piece   Parmesan
                    Basil leaves

Directions: one line for each direction. When saved the lines will be numbered.

Put the basil, parsley, garlic, pine nuts, cheese, and olive oil into a blender. Blend until the paste is fairly smooth, adding more oil or some water if it is too thick. Taste and adjust seasoning with salt and pepper; set aside.
Heat a dry cast-iron skillet over medium-high heat. Brush the bread slices with olive oil and fry them on both sides until golden brown. Rub them gently with the garlic clove and keep the toast warm. Now add a little oil and the thyme to the pan and fry the prosciutto slices until they are crisp, about 1 to 2 minutes; set aside.
Meanwhile, fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off.
To assemble, put a slice of toast on a plate and place 2 poached eggs on top. Spoon a tablespoon of pesto over each egg and top with some crisp prosciutto. Using a vegetable peeler, thinly shave a few slices of Parmesan over everything and garnish with some basil leaves.
This recipe yields 4 servings.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 1326

Calories from Fat 54.9%

Total Fat

79g

Cholesterol

742mg

Sodium

12369mg

Carbohydrate

Dietary Fiber

Protein

141g

Points 33

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: November 20, 2008

* FOOD 911 with Tyler Florence - (Show # FO-1E46) - from the TV FOOD NETWORK