Fried Eggs, Prosciutto, and Arugula with Cheese Sauce

1. 1

   In a small saucepan heat butter over moderately low heat until foam subsides and stir in flour.

2. 2

   Cook roux, stirring constantly, 2 minutes.

3. 3

   Add milk and cream in a stream, whisking, and simmer, whisking, 2 minutes, or until sauce thickens slightly.

4. 4

   Remove pan from heat and stir in cheese, nutmeg, and salt and pepper to taste until cheese is melted.

5. 5

   Keep sauce warm, covered, over very low heat.

6. 6

   Split and toast muffins.

7. 7

   Put 2 muffin halves on each of 2 plates.

8. 8

   In a non-stick skillet heat oil over moderately high heat until hot but not smoking and saute arugula with salt to taste, stirring, until just wilted.

9. 9

   Divide arugula among muffin halves and top with prosciutto.

10. 10

    In same skillet heat butter over moderate heat until foam subsides and crack eggs, 1 at a time, into a small bowl, adding them as they are cracked to skillet.

11. 11

    Season eggs with salt and pepper and cook 2 minutes, or until whites are set on bottom but still runny on top.

12. 12

    With a spatula gently turn each egg over and cook 2 minutes more, or until yolks are just set.

13. 13

    With spatula gently transfer eggs to prosciutto and top with cheese sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.