Ingredients
The following ingredients have 4 Servings
- 1 shallot
- coarsely chopped
- 3 cloves garlic
- crushed
- divided
- 1 cup flat-leaf parsley
- 1 cup basil leaves
- 2 lemons
- divided
- 2 tablespoons white balsamic or white wine vinegar
- Salt and pepper
- About 1/2 cup EVOO – Extra Virgin Olive Oil plus 2 tablespoons
- 1 pound spinach
- stemmed
- A couple grates fresh nutmeg
- 1 cup grated Parmigiano-Reggiano cheese
- divided
- 8 eggs
- 1 large
- bone-in ham steak
- about 1 1/4 to 1 1/2 pounds
- Olive oil
- for drizzling
- 2 large beefsteak or vine-ripe tomatoes
- cut in half
- 4 1-inch thick slices peasant-style bread
Instruction
- Preheat cast-iron skillet over medium-high to high heat
- Place shallot, 1 large clove garlic, parsley, basil, juice of 1 lemon, vinegar, salt and pepper in a food processor
- Pulse-process then stream in oil and process into a pesto-like sauce
- Transfer to a small bowl
- Heat a medium skillet over medium heat
- Add 2 turns of the pan EVOO and remaining 2 cloves garlic, and swirl
- Wilt in spinach, season with salt, pepper and nutmeg, and remove from heat
- Dress with juice of remaining lemon
- Heat a small, nonstick skillet over medium-low heat
- Coat the bottom of the pan with 1/4 cup Parm
- When it begins to melt, top cheese with 2 eggs and cover
- Cook until cheese golden and crispy at edges and yolks are at desired doneness
- Repeat
- In a cast-iron skillet, cook ham steaks about 3 minutes per side
- Remove and cut each into 4 pieces
- To the same pan, add a drizzle of oil then the tomatoes and sear them cut-side down for1 minute; season with salt and pepper
- Char 4 slices of bread over an open flame or under the broiler
- To plate, top a slice of charred bread with some spinach then set frico eggs on top and spoon the salsa verde around the eggs
- Serve a portion of ham steak and seared half-tomato alongside
