Bitter Greens With Poached Egg And Prosciutto Bits Recipes

BITTER GREEN AND EGG SALAD

Bitter Green and Egg Salad image

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

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

Skillet Poached Eggs with Prosciutto image

Provided by Mark Peel

Categories Egg Breakfast Brunch Poach New Year's Day Arugula Prosciutto Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

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.

PROSCIUTTO BITES

Prosciutto Bites image

The kids and I went on a sampling spree one time in Sam's Club. One gentleman was offering up these little bites of heaven. All three kids got up the nerve to try them. And all three kids wanted to go back for seconds! First time we had ever had prosciutto and we loved it. The gentleman was so impressed that all three of my kids enjoyed it, that he gave me the recipe so that I could make my own! Whether it is a fancy holiday party or a Superbowl party, these would go great!

Provided by Saturn

Categories Pork

Time 20m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

12 slices prosciutto (thin slices)
1 medium pear, cut up into thin wedges
4 -6 ounces havarti cheese
black pepper
1 medium red pepper, cut into 24 thin sticks

Steps:

You want all the ingredients (other than the prosciutto and black pepper) to be around the same size.
I buy the slices of havarti from the deli and cut them into four long slices. Then cut those strips in half widthwise. I then put two pieces into a roll.
Cut the pear into quarters and core it. Then cut each quarter in four long thin slices. I end up with a few slices leftover but I consider those treats for the cook!
At one end of a slice of prosciutto, place a cheese slice, a pear wedge and a pepper stick.
Sprinkle with pepper.
Roll up slices and secure with toothpick if necessary. I find that the meay sticks to itself usually well enough to not need toothpicks.
After they are rolled up, you can cutthem in half if you would like a smaller bite.
Refrigerate prior to serving and keep cool during serving.

Nutrition Facts : Calories 43.9, Fat 2.5, SaturatedFat 1.6, Cholesterol 9.7, Sodium 71.8, Carbohydrate 3.1, Fiber 0.7, Sugar 1.9, Protein 2.5

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