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RecipeNLG
Gathered
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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In a 10- to 12-inch nonstick frying pan over medium-high heat, stir prosciutto in olive oil until browned, 5 to 7 minutes. With a slotted spoon, transfer prosciutto to paper towels to drain. Reduce heat to medium. Add garlic to pan and stir until limp, about 30 seconds. Stir in escarole, marjoram, and 1/4 cup water. Cover and simmer until escarole is tender to bite, about 5 minutes. Drain off any remaining water. Uncover pan and pour in eggs. Stir often over medium heat until eggs are softly set, 2 to 4 minutes. Stir in prosciutto. Set focaccia bottoms on plates; spoon egg mixture over them. Season to taste with salt and pepper. Cover with focaccia tops. Wine pairing: A Pinot Blanc with sweet pear and rich mineral flavors picks up the character of the prosciutto. A lively Sauvignon Blanc or Albarino pairs seamlessly with the escarole. Note: Nutritional analysis is per serving.