Eggs Italiano
Polenta*
2 eggs
4 tablespoons olive oil
1 or 2 thin slices of prosciutto
Parmesan cheese for garnish
Kosher salt and pepper to taste
In a saute pan, heat olive oil. Break eggs into pan and fry for 4 or 5 minutes. (You want the yolks still slightly runny, but the edges should be slightly browned. You can help the yolks cook by spooning the hot oil onto the top of the eggs every now and then.)
Remove eggs from pan and place on paper towel-lined plate.
In a bowl, place a cup or so of heated polenta. Place the eggs on top and drop the prosciutto onto the side of it all. Garnish with a shaving of Parmesan cheese. Season with salt and pepper to taste.
* To make polenta, heat 4 cups water or chicken broth in sauce pan. When liquid is boiling, pour 1 cup polenta into pan in a stream, whisking constantly to prevent lumps. Reduce heat slightly and simmer, stirring often, until polenta is to desired consistency. (I let mine go for ten to fifteen minutes.)
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