Pink Eggs with Prosciutto And Spinach

These are not actually called pink eggs. But when you prep sunny side up eggs using a bit of steam, you get something in the middle of a fried egg and a poached egg. The the thin layer of egg white over the yolk appears a little pinkish. So when I was little, I always called these "pink eggs" and the name has stuck since!This was a last minute quick breakfast idea that A + I pulled together with leftovers from that spinach salad we made a few days ago. You can really crack the eggs over whatever you want and then sprinkle on whatever toppings you like. But (of course) we decided to sprinkle over some fresh spinach and crack the eggs over some fried prosciutto -- which I enjoyed much more than uncooked prosciutto.

You Will Need

1. Two eggs

2. One-two strips of prosciutto

3. Several bite size pieces of fresh spinach leaves

4. Between 1-2 tsp. green onions -- chopped

5. Spray oil or butter

6. Salt + pepper to taste

First, coat your pan with a light spray oil (or butter) and set on medium heat. Cut the prosciutto into strips and then again into smaller pieces. When the oil heats up, fry the prosciutto as you would bacon and flip when needed. When the prosciutto peices are all cooked, seperate them into two piles in the pan (one for each egg). Crack one egg over each small pile of prociutto. Sprinkle the spinach leaves on top, and then the green onions.

When the edges of the egg appear to be cooked and the spinach leaves turn a darker green, it's time to introduce some hot steam to cook the surface of the egg a bit and to give it that "poached" pink look. It's best to use a glass cover so you can see the eggs cooking. Pour a small amount of water into the cover (about a quarter to a third of a cup). Then, flip the lid over the pan and seal it closed. The steam from the water will start to cook the egg, and you will see the yellow yolk start to turn pink. If you prefer the yolk to be runny, only leave the lid on for 30 seconds or so -- it cooks fast.

When the egg whites are fully cooked, you can take the lid off. Don't ask why there is watermelon in the pan. (That was A's doing).

With a spatula, gently scrape eggs off of pan (try not to break the yolk --especially if it's runny) and shake off excess water before serving. Add salt + pepper as you please and enjoy!

- A + D