Ingredients Jump to Instructions ↓

  1. 1 tablespoon chopped fresh tarragon leaves

  2. 1/4 cup Dijon mustard

  3. 1/2 teaspoon sea salt , preferably gray salt

  4. 2 tablespoons sherry vinegar

  5. 1/2 cup extra-virgin olive oil

  6. 1/2 pound bitter mixed greens such as frisee, mizuna , radicchio , and arugula

  7. 4 quarts water

  8. 1/4 cup white wine vinegar or Champagne vinegar

  9. 1 tablespoon sea salt, preferably gray salt

  10. 4 eggs

  11. 1/2 cup Prosciutto Bits, recipe follows

  12. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. To begin the dressing, placed minced tarragon in a bowl, and add Dijon mustard. Add a pinch of grey salt, sherry vinegar, and olive oil. Whisk mixture together thoroughly.

  2. In a large bowl, toss the greens with enough of the dressing to coat them lightly. Taste and adjust the seasoning. Set aside.

  3. For eggs, make sure that upon starting they are room temperature. Bring the water to a boil in a deep saucepan. Add the wine vinegar and salt. Adjust the heat so the water barely bubbles. One at a time, break the eggs into a custard cups or small bowl, then slide gently into the water. Allow eggs to cook for about 1 1/2 minutes, then, with a slotted spoon, gently lift and shape the whites around the yolks. Continue to cook until the whites are just set and the yolks are glazed but still liquid about 2 1/2 minutes longer. Transfer the poached eggs with a slotted spoon to a clean dish towel or paper towels to drain .

  4. Place poached eggs on top of coated greens in large bowl, add a pinch of salt, to taste, and top with about 3 tablespoons or more of the prosciutto bits.

  5. Note: Eggs poach best when the water is relatively deep, so use a deep saucepan . Adding vinegar to the water helps to set the whites.


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