Green Eggs and Ham - Michael Chiarello

1. 1

   Make basil oil: Place basil and olive oil in a blender and puree.

2. 2

   Put mixture in a saucepan and bring to a boil over moderate heat, simmer 45 seconds.

3. 3

   Strain through a fine-mesh strainer.

4. 4

   Immediately strain oil again through a flat bottomed paper filter, such as those used for drip coffee machines (acone shaped filter will get clogged).

5. 5

   You may need to gently squeeze the filter to force the oil out.

6. 6

   Let filtered oil settle for a few hours, then pour off any clear oil, leaving the dark behind.

7. 7

   Pour through a funnel into a bottle for storage.

8. 8

   Cover and refrigerate.

9. 9

   Use within 1 month.

10. 10

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

11. 11

    Bring the water to a boil in a medium saucepan.

12. 12

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

13. 13

    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.

14. 14

    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.

15. 15

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

16. 16

    Put a slice of toast on each of 2 plates.

17. 17

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

18. 18

    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.

19. 19

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

20. 20

    Serve immediately.

* Per serving · 4 servings · Values may vary.