Green Eggs and Ham

1. 1

   Preheat a broiler or a lightly oiled stove-top grill pan.

2. 2

   Bring the water to a boil in a medium saucepan.

3. 3

   Salt the water, add the vinegar, and then lower the heat so the water barely bubbles.

4. 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. 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. 6

   While the eggs poach, toast the bread slices on both sides.

7. 7

   Put a slice of toast on each of 2 plates.

8. 8

   Immediately top with the prosciutto so that it softens from the heat of the toast.

9. 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. 10

    Drizzle each toast with 2 teaspoons chive oil and then grind a little black pepper over each.

11. 11

    Serve immediately.

12. 12

    2 cups coarsely chopped fresh chives

13. 13

    1 cup olive oil

14. 14

    Place chives and olive oil in a blender and puree.

15. 15

    Strain through a fine-mesh strainer.

16. 16

    Pour through a funnel into a bottle for storage.

17. 17

    Cover and refrigerate.

18. 18

    Use within 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.