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Not to completely oversimplify things, but I think nearly everyone can be divided into one of two camps – those who prefer sweet breakfasts and those who prefer savory.  As a child, I used to be firmly in the sweet camp and always opted for waffles, pancakes, french toast (and, when I could get away with it, a slice of pie). However, now, I have unapologetically defected to the savory camp. See more over on Fleur de Sel!

I love nearly all egg dishes, with a rather strong weakness for Eggs Benedict. When I am not in the mood for the heaviness of a traditional Hollandaise sauce, I like to switch things up. This particular recipe (if you can even call it that) was inspired by the Dr. Seuss tale, and involves whole wheat toast, crispy prosciutto, a perfectly poached egg, and a simple drizzle of a quick basil oil.

And don’t let poached eggs intimidate you – the key is to cook for exactly 3 minutes at just below a simmer – once you get the hang of it (as I did recently), you will go mad for poaching. For anyone else in the savory breakfast camp, you simply must give this a try!

Green Eggs and HamA modern spin on a classic Eggs Benedict
prep time
10 Minute/s
cook time
15 Minute/s
total time
25 Minute/s
Serves 2Ingredients
  • Small handful of fresh basil leaves (about 10 leaves), roughly torn
  • 1/3 c. plus 1 teaspoon of extra virgin olive oil
  • Sea salt or kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 slices prosciutto
  • 2 slices of whole wheat bread
  • 1/4 teaspoon white wine vinegar
  • 2 large organic eggs
Instructions
  1. Preheat oven to 400ºF.
  2. Place basil in blender. With machine running, slowly pour in 1/3 c. olive oil and blend until emulsified.
  3. Season to taste with salt and pepper and blend again for a few seconds.
  4. Pour into a small bowl and set aside.
  5. Cover a large baking sheet with foil. Lay bread slices and prosciutto slices on baking sheet, evenly spread out.
  6. Brush both sides of the bread slices with remaining 1 teaspoon of olive oil. Place baking sheet in oven and cook for about 5 to 7 minutes or until prosciutto is browned and crispy.
  7. Remove prosciutto from baking tray and set aside, and then flip bread slices over and put baking tray back in the oven.
  8. Cook for about 2 to 3 minutes more or until bread is golden brown on both sides. Remove the baking tray from the oven and set aside.
  9. Break one egg into a small bowl. Fill a medium sized, heavy bottomed saucepan {I used my medium Le Creuset} three-quarters full with water and add vinegar.
  10. Place saucepan over medium high heat and cook until tiny bubbles start to form on the bottom of the pan and rise to the top - just below simmering.
  11. Turn heat down to medium - the goal is to maintain this level of water temperature during the entire cooking process - you may need to adjust the heat up or down accordingly.
  12. Gently, using a wooden spoon, swirl water in a circular motion to create a small, slow whirlpool in the center of a saucepan. Slowly and carefully slide the egg into the center of the whirlpool.
  13. Cook for exactly 3 minutes or until egg white is opaque, and then remove from water using a slotted spoon and set aside. Repeat process with second egg.
  14. To serve, place crispy prosciutto slice on the toasted bread, and then gently place the poached egg on top. Serve with a drizzle of basil oil and season with salt and pepper. Serve immediately.

And if you’re still hungry for breakfast, check out this recipe for Bacon and Brown Butter Pancakes!!