- 1 bunch scallions, green part only, coarsley chopped
- 1/3 cup chopped fresh parsley
- 1/2 cup good-quality olive oil
- 4 slices rustic bread
- 1 clove garlic, peeled
- 2 tablespoons white vinegar
- 4 eggs
- 2 ounces prosciutto, thinly sliced
- 2 cups fresh arugula leaves
- flaky sea salt
In a small food processor, pulse the scallions and parsley until well chopped. Add the olive oil and pulverize for a few more seconds to combine.
Toast or grill the slices of bread, then rub them lightly with the garlic clove. Spread a spoonful of the scallion oil into each slice of bread.
Bring a medium saucepan of water to boil and add the vinegar. Turn the heat down to just a simmer. Crack the eggs into a small bowl, then add them carefully to the water to poach for 2-3 minutes, until the white is set but the yolk is still runny.
Drap the sliced of proscuitto on top of the scallion oil, then top with arugula. Finish each open-faced sandwich with an egg, a sprinkle of sea salt, and more of the scallion oil. Serve immediately while the egg yolk is still warm.