Eggs Napoleon with Prosciutto and Arugula Pesto

Eggs Napoleon with Prosciutto and Arugula Pesto

From: Executive Chef Tom Fleming, 214 Central, Dallas. Yield: 12 servings.

½ cup ice cubes

4 oz. arugula

¾ cup grated Parmesan cheese

2 Tbsp. toasted almonds

1 Tbsp. lemon juice

½ cup olive oil

to taste, salt and pepper

2 lb. russet potatoes (2 large potatoes)

as needed, cano

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