Skillet Poached Eggs with Prosciutto Arugula

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combined chopped green onion tops, olive oil, minced parsley, and coarse salt in a small bowl. Whisk to blend. (can be prepared 3 hours ahead. Let stand at room temperature.)

Step 2

Lightly toast sourdough bread slices. Spread each with 1 tbsp green olive oil. Arrange 1/4 of arugula on each toast slice. Top each with 2 slices prosciutto. Transfer 1 prepared toast slice to each of 4 plates.

Step 3

Divide remaining green onion oil equally among four 10-oz custard cups or ramekins. Using a pastry brush, spread green onion oil over inside each cup to coat. (Most will fall back to the bottom of the cup).

Step 4

Break open 2 eggs into each prepared cups. Place cups in large skillet. Pour enough water into skillet to reach halfway up sides of cups.

Step 5

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.

Step 6

Using spatula and oven mitt or hand towels as aids, lift cups with eggs from water. Cut around eggs to loosen. Turn 2 eggs out onto each prepared toast slice.

Step 7

Garnish with parsley sprigs.