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This is an epicurious.com recipe. Looks good as you can see.

Skillet Poached Eggs with Prosciutto

The green onion oil that is brushed on the custard cups becomes a topping once the eggs are turned out.

1 cup finely chopped green onion tops
1/2 cup extra-virgin olive oil
1/4 cup minced fresh parsley
1/2 teaspoon coarse salt

4 1/2-inch-thick slices country-style sourdough bread, each about 4x6 inches
3 ounces arugula leaves (about 4 cups)
8 thin slices prosciutto (about 4 ounces)

8 large eggs

Fresh Italian parsley sprigs

Finely chop the green onion tops. Combine chopped green onion tops, extra-virgin olive oil, minced parsley, and salt in small bowl; whisk to blend.

Lightly toast 4 sourdough bread slices. Spread each with 1 tablespoon green onion oil. Arrange 1/4 of arugula on each bread slice. Top each with 2 slices prosciutto. Transfer 1 prepared bread slice to each of 4 plates.

Divide remaining green onion oil equally among four 1 1/4-cup custard cups or ramekins. Using pastry brush, spread green onion oil over inside of each cup to coat. Break open 2 eggs into each prepared cup. Place cups in large skillet. Pour enough water into skillet to reach halfway up sides of cups.

Set skillet over medium-high heat and bring water to simmer. Reduce heat to medium-low. Cover skillet and gently cook eggs until whites are just firm to touch and yolks are set to desired consistency, about 6 minutes.

Lift cups with eggs from water. Cut around eggs to loosen. Turn 2 eggs out onto each prepared bread slice. Garnish with parsley sprigs.

Makes 4 servings.
Joyce
Ivy Cottage
Cozy in historic Fort Langley, BC

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