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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, canola oil

8 oz. Prosciutto di Parma ham, julienned

½ cup unsalted butter

18 large eggs, beaten

to taste, salt and pepper

In blender or food processor, place ice cubes, arugula, Parmesan cheese, lemon juice and almonds. Cover and pulse until almost smooth. Slowly pour in oil while blender is on. Season to taste with salt and pepper. Cover and reserve.

Wash and peel potatoes. From each potato, cut 18 very thin slices (gaufrettes) on a mandoline, or by hand. Keep potatoes in ice water for 10 minutes; drain and pat dry. Deep fry potatoes at 375°F until golden brown; drain and reserve.

In a large skillet, melt butter over medium heat. Add eggs using wire whisk; cook eggs until firm throughout with no visible liquid egg remaining. Season eggs with salt and pepper to taste.

To serve, lay a potato slice in the center of a lunch plate. Top with 2 Tbsp. eggs and 2-3 strips of Prosciutto di Parma. Repeat layer, ending with a potato slice. Drizzle on top and around plate with 1½ Tbsp. arugula pesto. Serve immediately.