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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).