Thursday, October 15, 2015


 Poached eggs have a reputation. They're delicious yet seem to remain elusive to the home cook. I mean, boiling a cracked egg is weird, am I right? The secret is a threefold: small pan + vinegar + a teacup = perfect poached eggs. I promise, it's not as weird as it sounds. Add some greens, prosciutto, and some trusty salt and pepper and you have one happy wake up.

Poached Eggs with Greens and Prosciutto

2 eggs
1 tsp. white vinegar
2 tbsp. olive oil
2 pieces of prosciutto ( I like Trader Joe's brand best)
2 cups of greens such as spinach, kale, or chard
Salt and pepper to taste
For the poached eggs:Bring a small pan of water to boil. Add the vinegar. Crack the eggs, one at a time, into a teacup. Gently pour the egg into the boiling water, repeat with the second egg. Turn off heat, cover the pan, and cook for 3-4 minutes.
Meanwhile, in a small pan, heat 1 tablespoon of olive oil. Slice prosciutto into small pieces. Add to pan and cook until crispy, about 3 minutes. Add the rest of the olive oil and greens, season with salt and pepper. Cook until greens are wilted, 3-5 minutes (spinach goes quickly, kale and chard take a little longer). Plate the greens and prosciutto. With a slotted spoon, remove the eggs from the pan, gently shake off any excess water, and place on top of the greens. Add salt and pepper to the tops of the eggs.

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