Green Eggs and Ham

• About 1 1/2 quarts water
• Salt
• 1 teaspoon white wine vinegar
• 2 eggs, room temperature
• 2 slices country-style bread, each 1/2-inch thick
• 2 thin slices prosciutto
• 4 teaspoons chive oil, recipe follows
• Freshly ground black pepper

1. Preheat a broiler or a lightly oiled stove-top grill pan.
2. Bring the water to a boil in a medium saucepan.
3. Salt the water, add the vinegar, and then lower the heat so the water barely bubbles.
4. 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.
5. 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.
6. While the eggs poach, toast the bread slices on both sides.
7. Put a slice of toast on each of 2 plates.
8. Immediately top with the prosciutto so that it softens from the heat of the toast.
9. 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.
10. Drizzle each toast with 2 teaspoons chive oil and then grind a little black pepper over each.
11. Serve immediately.
12. 2 cups coarsely chopped fresh chives
13. 1 cup olive oil
14. Place chives and olive oil in a blender and puree.
15. Strain through a fine-mesh strainer.
16. Pour through a funnel into a bottle for storage.
17. Cover and refrigerate.
18. Use within 2 weeks.
19. Yield: 3/4 cup

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

Taken from www.foodnetwork.com/recipes/michael-chiarello/green-eggs-and-ham-recipe.html (may not work)