Speaking of New Year’s resolutions, was one of mine last year to stop procrastinating? If so, I did not achieve it. Most obviously not when I was sitting through twenty hours of continuing education classes in one weekend of December. I should probably put that on the list for 2010.
One good thing about that weekend, however, was that I was staying near a ton of outlet stores. I happened to wander into a bargain bookstore and scored big on some cheap-as-heck cookbooks. Of course, right in the middle of my cookbook choosing frenzy one of my children had to make an urgent trip to the restroom – not located anywhere near the bookstore but coincidentally close to the Disney Store.
I made it back though, and one of my scores was nancy silverton’s sandwich book. She was one of the founders of La Brea Bakery, a name you’ve probably seen in the bakery aisle of your grocery store. The book is filled with fabulous ideas for sandwiches, and I’m well on my way to trying them all. This was the first one that caught my eye, an open-faced prosciutto, arugula, and egg creation she calls Breakfast Sandwich. But I made it not only for breakfast, but for lunch and for dinner – until I used up all the prosciutto. Trust me, you’ll want to, too.
adapted from nancy silverton’s sandwich book
- 3 scallions, green parts only, coarsely chopped
- 1/4 cup fresh Italian parsley, coarsely chopped
- 1/4 cup extra-virgin olive oil
- 1 tablespoon white-wine or white vinegar
- pinch of salt
- 2 large eggs
- 2 slices white or whole-wheat sourdough bread
- 1 ounce prosciutto, thinly sliced into 4 pieces
- 1 cup arugula, loosely packed
- sea salt or kosher salt, to taste
- Make the scallion oil: Pulse the scallions and parsley in a food processor until finely chopped. Add the olive oil and process another few seconds to combine.
- Poach the eggs: Bring a medium saucepan filled with water to a boil. Turn the heat to a low simmer and add the vinegar and salt. Crack the eggs into a small bowl (make sure the yolks aren’t broken). Stir the water in a slow circle, then carefully add eggs one at a time. Poach for 2 to 2 1/2 minutes until whites are set and yolks are runny. Remove eggs with slotted spoon and rest on a paper towel or bread heel.
- Grill the bread slices in a panini press or toast them.
- Assemble sandwiches: Spoon a tablespoon of scallion oil over the bread. Drape 2 slices of prosciutto over it, and cover with the arugula. Center a poached egg over each one, and drizzle a teaspoon of scallion oil over the egg. Sprinkle with salt.