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1
Finely chop the green onion tops by first cutting them lengthwise into long, thin strips.
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2
Combine chopped green onion tops, extra-virgin olive oil, minced Italian parsley, and salt in small bowl; whisk to blend.
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3
(Can be prepared 3 hours ahead.
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4
Let stand at room temperature.)
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5
Lightly toast 4 sourdough bread slices.
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6
Spread each with 1 tablespoon green onion oil.
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7
Arrange 1/4 of arugula on each bread slice.
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8
Top each with 2 slices prosciutto.
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9
Transfer 1 prepared bread slice to each of 4 plates.
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10
Divide remaining green onion oil equally among four 1 1/4-cup custard cups or ramekins.
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11
Using pastry brush, spread green onion oil over inside of each cup to coat (most of mixture will fall back to bottom of cup).
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12
This will keep the eggs from sticking, making them easier to unmold later.
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13
Break open 2 eggs into each prepared cup.
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14
Place cups in large skillet.
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15
Pour enough water into skillet to reach halfway up sides of cups.
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16
Set skillet over medium-high heat and bring water to simmer.
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17
Reduce heat to medium-low.
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18
Cover skillet and gently cook eggs until whites are just firm to touch and yolks are set to desired consistency, about 6 minutes.
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19
Using spatula and oven mitt or hand towel as aids, lift cups with eggs from water.
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20
Cut around eggs to loosen.
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21
Turn 2 eggs out onto each prepared bread slice.
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22
Garnish with Italian parsley sprigs.
