Green Eggs and Ham - Michael Chiarello

  1. Make basil oil: Place basil and olive oil in a blender and puree.
  2. Put mixture in a saucepan and bring to a boil over moderate heat, simmer 45 seconds.
  3. Strain through a fine-mesh strainer.
  4. Immediately strain oil again through a flat bottomed paper filter, such as those used for drip coffee machines (acone shaped filter will get clogged).
  5. You may need to gently squeeze the filter to force the oil out.
  6. Let filtered oil settle for a few hours, then pour off any clear oil, leaving the dark behind.
  7. Pour through a funnel into a bottle for storage.
  8. Cover and refrigerate.
  9. Use within 1 month.
  10. Preheat a broiler or a lightly oiled stove-top grill pan.
  11. Bring the water to a boil in a medium saucepan.
  12. Salt the water, add the vinegar, and then lower the heat so the water barely bubbles.
  13. One at a time, break the eggs into a custard cup or small bowl, and then pour into the water, trying not to break the yolks.
  14. With a slotted spoon, gently lift and shape the whites around the egg yolks until glazed but still liquid, about 2 1/2 minutes longer.
  15. While the eggs poach, toast the bread slices on both sides.
  16. Put a slice of toast on each of 2 plates.
  17. Immediately top with the prosciutto so that it softens from the heat of the toast.
  18. Lift the poached eggs out of the water with a slotted spoon, letting excess water drip off, and then place an egg on each toast.
  19. Drizzle each toast with 2 teaspoons basil oil and then grind a little black pepper over each.
  20. Serve immediately.

water, salt, white wine vinegar, eggs, countrystyle bread, thin slices prosciutto, freshly ground black pepper, fresh basil, olive oil

Taken from www.food.com/recipe/green-eggs-and-ham-michael-chiarello-440920 (may not work)

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