I must admit, this summer has gone incredibly fast. I am just not sure where time goes anymore! In fact, I never even posted about our wonderful trip to Alaska because before I knew it, life went on to the next big event. Thankfully, things are slowing down a bit more and I am getting back into the routine of things. By that I mean cooking.
Truth be told, I have fallen into the "just throw something on the grill" routine, and am not feeling all that guilty about it. Sweet corn was recently in full swing and I literally ate it with every meal for almost a month. There is nothing better than fresh sweet corn on the grill! Not to mention shrimp, chicken, the massive amounts of halibut we shipped back from Alaska, brats, burgers... it all tastes wonderful and doesn't need much but that good charcoal flavor. We live for our summer grilling months here in Minnesnowta.
Last weekend, however, I woke up and felt inspired to COOK something "different" for breakfast. I am so incredibly bored with scrambled and over-easy eggs. Instead, I craved something with much more flavor. I hit the internet and then... out of nowhere... this beautiful dish stood before me and I knew I had to have it and have it NOW!
So simple, yet so divine!
I really, really, really hope you try it and love it as much as Todd and I did.
Egg, Prosciutto, and Arugula Sandwich
Serves: Four (4)
Ingredients:
Two (2) English muffins, cut in half
1 tablespoon butter
Four (4) slices prosciutto
Four (4) eggs
One (1) cup fresh arugula
Salt and pepper, to taste
Extra-virgin olive oil, for drizzling
1/4 cup white vinegar, for poaching
Directions:
Bring a medium pot of water to a rapid boil and stir in vinegar.
Meanwhile, in a non-stick frying pan, lightly fry prosciutto over medium heat until browned and slightly crispy, about 4-5 minutes. Set aside.
Now, to poach your eggs. Crack one egg at a time into a small bowl. When your water/vinegar has reached a rapid boil, gently slide the egg into the water. Repeat with the other egg. Allow the eggs to cook for about 2 minutes. The yolk should still be runny, but the whites should be set. Remove each egg from boiling water with a slotted spoon onto a tea towel to remove excess water. Poach the remaining two eggs. (If poaching eggs intimidates you, don't panic! Remember, it may take a bit of practice, but you WILL get it down pat after a few beginner's mistakes. Here's a great tutorial by Alton Brown on Serious Eats to help you through it.)
Lightly toast and butter each half of your English muffins. Top each half with a handful of arugula and one slice of crispy prosciutto. Top each with a poached egg. Add salt, pepper, and drizzle with your best olive oil.
Source: Adapted from Versus from my Kitchen; a Curtis Stone Original
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