OLIVE OIL FRIED EGG WITH ARUGULA AND PROSCIUTTO
I am slightly obsessed with fried eggs. When you are pregnant there are list of foods you can't eat which totally sucks, and fried eggs was on that list.
I am not the hugest fan of scrambled eggs, so I went 9 months without eating a single egg. So once I popped Rye out , I was like bring on the fried eggs!!! This dish was one of the first things cooked myself after Rye came. Its perfectly fried and paired with prosicutto and arugula gives another level of flavor. I recommend eating with Truffle Pesto Toast.
4 tablespoon olive oil, more for drizzling
4 large eggs
3 cups arugula
4 slices prosciutto
freshly ground pepper
Heat 4 tablespoon olive oil in a large skillet or divide in two 8 inch cast iron skillet over medium-high.
When oil is very hot carefully break eggs into skillet. Season with salt and pepper.
Cook until whites are golden brown and crisp at the edges and set around the yolk which is still runny, about 2 minutes. Transfer to plates.
In a bowl add arugula and prosciutto and drizzle with some olive oil, and season with salt and pepper. Serve over eggs.