Bitter Greens with Poached Egg and Prosciutto Bits

Name: Bitter Greens with Poached Egg and Prosciutto Bits
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 59 milliliters white wine vinegar or Champagne vinegar; 59 milliliters Dijon mustard; 4 eggs; 1 Tbsp chopped fresh tarragon leaves; 227 grams bitter mixed greens such as frisee, mizuna, radicchio, and arugula; 118 milliliters extra-virgin olive oil; 2 Tbsps olive oil; 454 grams prosciutto (preferably from the shank), very finely minced or ground with the medium blade of a meat grinder; 1 teaspoons sea salt, preferably gray salt; 1 Tbsp sea salt, preferably gray salt; 2 Tbsps sherry vinegar; 4 liters water

Bitter Greens with Poached Egg and Prosciutto Bits might be just the main course you are searching for. One portion of this dish contains approximately 22g of protein, 84g of fat, and a total of 866 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. If you have pepper, bitter greens such as frisee, dijon mustard, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

To begin the dressing, placed minced tarragon in a bowl, and add Dijon mustard.

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Dijon Mustard

Tarragon

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Bowl

Add a pinch of grey salt, sherry vinegar, and olive oil.

Ingredients you will need

Sherry Vinegar

Olive Oil

Salt

Whisk mixture together thoroughly.

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Whisk

In a large bowl, toss the greens with enough of the dressing to coat them lightly. Taste and adjust the seasoning. Set aside.

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Seasoning

Greens

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Bowl

For eggs, make sure that upon starting they are room temperature. Bring the water to a boil in a deep saucepan.

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Water

Egg

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Sauce Pan

Add the wine vinegar and salt. Adjust the heat so the water barely bubbles. One at a time, break the eggs into a custard cups or small bowl, then slide gently into the water. Allow eggs to cook for about 1 1/2 minutes, then, with a slotted spoon, gently lift and shape the whites around the yolks. Continue to cook until the whites are just set and the yolks are glazed but still liquid about 2 1/2 minutes longer.

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Wine Vinegar

Custard

Water

Egg Yolk

Egg

Salt

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Slotted Spoon

Bowl

Transfer the poached eggs with a slotted spoon to a clean dish towel or paper towels to drain.

Ingredients you will need

Poached Egg

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Slotted Spoon

Paper Towels

Kitchen Towels

Place poached eggs on top of coated greens in large bowl, add a pinch of salt, to taste, and top with about 3 tablespoons or more of the prosciutto bits.

Ingredients you will need

Poached Egg

Prosciutto

Greens

Salt

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Bowl

Note: Eggs poach best when the water is relatively deep, so use a deep saucepan.

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Water

Egg

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Sauce Pan

Adding vinegar to the water helps to set the whites.

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Vinegar

Water

TIP: The best way to make these bits is with the shanks of prosciutto. Ask your local butcher to save those shanks, and grind them on the medium grind if you want to save some chopping, or dice it finely yourself. Shank should cost about half of sliced prosciutto, as the store probably has no use for it.

Ingredients you will need

Prosciutto

Note: Whether you are chopping the prosciutto by hand or putting it through a meat grinder, you'll have an easier time if the prosciutto is partially frozen.

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Prosciutto

Meat

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Meat Grinder

Place prosciutto in heated pan.

Ingredients you will need

Prosciutto

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Frying Pan

Drizzle bits with olive oil, and cook, stirring. The prosciutto will give off steam for about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium and cook, stirring occasionally, until the prosciutto bits are crisp, about 30 minutes. Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. Use immediately or freeze the bits for up to 6 months and warm in a skillet as needed.

Ingredients you will need

Prosciutto

Olive Oil

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan