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Eggs Napoleon with Proscuitto and Arugula Pesto
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Ice cubes |
- |
1/2 cup |
| Arugula |
4 oz. |
- |
| Grated Parmesan cheese |
2 oz. |
3/4 cup |
| Toasted almonds |
- |
2 Tbsp. |
| Lemon juice |
- |
1 Tbsp. |
| Olive oil |
4 oz. |
1/2 cup |
| Salt and Pepper |
To taste |
- |
| Russet potatoes |
2 lb. |
2 large |
| Canola oil |
As needed |
- |
| Proscuitto di Parma ham, julienned |
8 oz. |
- |
| Unsalted butter |
4 oz. |
1/2 cup |
| Eggs, beaten |
2 lb.* |
18 large |
| Salt and Pepper |
To taste |
- |
DIRECTIONS
- In blender or food processor, place ice cubes, arugula, Parmesan cheese, lemon juice and almonds. Cover and pulse until almost smooth.
- Slowly pour in oil while blender is on. Season to taste with salt and pepper; cover and reserve.
- Wash and peel potatoes. Cut 18 very thin slices (gaufrettes) on a mandoline (or by hand) from each potato. Keep potatoes in ice water for 10 minutes; drain and pat dry.
- Deep fry potatoes at 375°F until golden brown; drain and reserve.
- In large skillet, melt butter over medium heat.
- Add eggs using wire whisk; cook eggs until firm throughout with no visible liquid egg remaining. Season eggs with salt and pepper to taste.
- To serve, lay a potato slice in the center of a lunch plate. Top with 2 tablespoons eggs and 2-3 strips of proscuitto Repeat layer, ending with a potato slice.
- Drizzle on top and around plate with 1-1/2 tablespoons arugula pesto. Serve immediately.
* If using frozen or liquid whole egg product.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
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