Fried Eggs Prosciutto And Arugula With Cheese Sauce Food

FRIED EGG, PROSCIUTTO, FRISEE AND BLUE CHEESE ON CIABATTA

Steps:

• Whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Whisk in the olive oil until combined. Fold in the crumbled blue cheese. Add the frisee and toss well to coat the frisee with the dressing. Season with more black pepper, to taste.
• Heat a little of the butter in a small nonstick skillet over medium heat. Gently crack an egg into a small dish, and then add to the pan with the butter and cook until the white is set and the yellow is slightly firm, about 2 minutes. Season with salt and pepper and then gently turn the egg over and continue cooking for 1 minute. The yolk should still be slightly runny. Repeat with remaining butter and eggs.
• Place the bread on a flat surface and top each with 1/4 of the frisee mixture, followed by 2 slices of prosciutto, and then an egg. Place a thin slice of blue cheese on top of the egg and garnish with ground black pepper. Place another piece of bread on top. Repeat to make a total of 4 sandwiches.

FRIED EGGS, PROSCIUTTO, AND ARUGULA WITH CHEESE SAUCE

Steps:

• Make sauce:
• In a small saucepan heat butter over moderately low heat until foam subsides and stir in flour. Cook roux, stirring constantly, 2 minutes. Add milk and cream in a stream, whisking, and simmer, whisking, 2 minutes, or until sauce thickens slightly. Remove pan from heat and stir in cheese, nutmeg, and salt and pepper to taste until cheese is melted. Keep sauce warm, covered, over very low heat.
• Split and toast muffins. Put 2 muffin halves on each of 2 plates. In a non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté arugula with salt to taste, stirring, until just wilted. Divide arugula among muffin halves and top with prosciutto.
• In same skillet heat butter over moderate heat until foam subsides and crack eggs, 1 at a time, into a small bowl, adding them as they are cracked to skillet. Season eggs with salt and pepper and cook 2 minutes, or until whites are set on bottom but still runny on top. With a spatula gently turn each egg over and cook 2 minutes more, or until yolks are just set. With spatula gently transfer eggs to prosciutto and top with cheese sauce.

VEAL SCHNITZEL WITH LEMON SAUCE, FRIED QUAIL EGGS AND ARUGULA

Steps:

• For the fried veal:.
• Preheat the oven to 250°F to use as a holding oven. You can also place the plates in to get warm at this time.
• Next, the veal should be cut and pounded. Slice the veal loin, across the grain, into four even pieces about 4 oz. each. Next, butterfly each piece by again cutting across the grain but not quite all of the way through. Open each slice up and place it between two sheets of plastic wrap. Using a meat pounder or the flat side of a cleaver, pound the meat on a smooth surface until it is uniformly 1/4" thick. You may prefer to ask you butcher to do this for you.
• After the meat has been pounded, sprinkle the thyme leaves evenly over both sides of all four pieces and proceed to breading the meat.
• To bread the veal, you will need three separate containers to hold the flour, eggs and bread crumbs. Pie tins work well but any other flat, shallow container will be fine.
• Crack the eggs into one of the containers and mix them well. Pour the flour and bread crumbs into the other two containers.
• Season the flour with salt and pepper and season the veal on both sides. Dredge the veal in the flour and then place the floured meat into the egg. Turn the meat over in the eggs to lightly coat it then lift it out, allowing the excess egg to drip back into the pan. At this time the meat will be sticky. Place the veal flat into the bread crumbs, allowing the crumbs to adhere then pick it up and turn it over to coat the other side. You may need to press the bread crumbs lightly into the veal to coat it completely.
• Lift the breaded veal out of the crumbs and place it onto a flat pan. Repeat with all four pieces.
• To cook the veal, heat a saute pan of suitable size over medium heat. Add two tablespoons of olive oil to the pan and heat until hot but not smoking.
• Place the first piece of veal in the pan and cook until golden brown on the first side then turn over and finish cooking. Remove the schnitzel to a flat pan with a dry towel to absorb the oil and hold it in the warm oven. Repeat with the remaining three pieces of meat.
• for the sauce and fried eggs:.
• The sauce is made very quickly by frying the sweet butter and adding the shallots, parsley and lemon juice. First, place one veal schnitzel on each warm plate and hold them in the warm oven. Next, wipe the oil and bread crumbs out of the saute pan used to fry the veal and place it over high heat. When the pan is hot, add the two tablespoons of sweet butter and melt it, allowing it to brown lightly.
• When the butter is hot, add the shallots and parsley and cook for one minute. Next add the lemon juice and remove from the heat. Season to taste with salt and pepper and spoon evenly over the four schnitzels.
• To assemble the dish:.
• In a small Teflon frying pan, heat the olive oil over medium and fry the quail eggs, three or four at a time, sunny side up. Place two eggs on top of each schnitzel and sprinkle the arugula leaves around the plate at the edge of the schnitzels.

OPEN FACED EGG SANDWICHES WITH ARUGULA SALAD

Steps:

• Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
• Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.

FRIED EGG & HAM OPEN FACE SANDWICH WITH ARUGULA

Steps:

• Cut off the both long ends of ciabatta and slice in half lengthwise. Use the bottom half only and reserve the top half for later use.
• Brush the cut side of the bottom half of the bread with 2 tablespoons of the oil and season with salt and pepper.
• Grill on a grill pan, oil-side down, over high heat until lightly golden brown, about 20 seconds; or place the bread on a sheet pan, oil-side up and toast under the broiler until lightly golden brown, about 45-60 seconds.
• Whisk together lemon juice, zest, dijon mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the 1/4 C canola oil or olive oil until combined.
• Heat 1 tablespoon of canola in a large nonstick skillet over medium-high heat. Add the ham and cook about 1 minute.
• Gently crack the eggs onto the ham, season with salt and pepper and cover. Cook until the white is set and the yellow is slightly firm, about 2 to 4 minutes. The yolk should still be slightly runny.
• Place the toasted bread on a flat surface and spread with a few tablespoons of the dressing over the surface. Slide the cooked ham and egg over the ciabatta and top with the arugula. Drizzle with more of the lemon-chive dressing and serve immediately.
• Cut 4 slices.