When we haven’t the time or the energy to pull together something a bit more involved, this quick meal hits every satisfying note – the unctuous yolk coats the sharply dressed greens and the prosciutto, studded throughout, provides exactly the right amount of salty crunch.
Method:
1 head frisee, washed, dried and hand torn
extra virgin olive oil
3 oz.prosciutto, diced
4 eggs
For the dressing:
2 lemons
coarse salt
freshly ground black pepper
½ c. olive oil
To make the dressing, juice and strain the lemons into a small mixing bowl. Add a good three-fingered pinch of coarse salt, a turn or two of freshly cracked black pepper and the olive oil. Whisk to combine.
Over medium-low heat, gently warm a few turns of olive oil in a non-stick pan. Add the prosciutto and fry until crisped, giving it a few stirs throughout. Turn the prosciutto out onto a plate lined with paper towels. After the pan cools a bit, crack the eggs into it and gently fry them over medium-low heat until they’ve set nicely.
Hit the frisee with a good three-fingered pinch of salt and just enough dressing to coat the leaves. Toss well. Divide the frisee among four plates. Scatter the prosciutto over the greens and top each plate with an egg.
