Best Bitter Greens With Poached Egg And Prosciutto Bits Recipes

Bitter Green and Egg Salad image

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 10

1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon brown sugar
1 to 2 garlic cloves, thinly sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 heads bitter greens (such as frisee, radicchio, endive, and dandelion), torn into bite-size pieces
2 green onions, thinly sliced
3 hard-cooked eggs, peeled and chopped*
1 tablespoon capers

Steps:

In a large bowl, whisk together the oil, vinegar, sugar, garlic, salt, and pepper. Add the greens and green onions and toss to coat well. Top with eggs and capers.
*For perfectly hard-cooked eggs, place eggs in a large pot with cold water to cover. Bring just to a boil then remove from heat. Cover pot and let stand 15 minutes. Rinse under cold water and peel.

Skillet Poached Eggs with Prosciutto image

Provided by Mark Peel

Yield Makes 4 servings

Number Of Ingredients 9

1 cup finely chopped green onion tops
1/2 cup extra-virgin olive oil
1/4 cup minced fresh Italian parsley
1/2 teaspoon coarse salt
4 1/2-inch-thick slices country-style sourdough bread, each about 4x6 inches
3 ounces arugula leaves (about 4 cups)
8 thin slices prosciutto (about 4 ounces)
8 large eggs
Fresh Italian parsley sprigs

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.