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Eggs Napoleon with Proscuitto



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1/2 cup ice cubes
4 oz. arugula
3/4 cup grated Parmesan cheese (about 2 oz.)
2 tbsp. almonds, toasted
1 tbsp. lemon juice
1/2 cup olive oil (about 4 oz.)
Salt, to taste
Pepper, to taste
2 large Russet potatoes (about 2 lb.)
Canola oil, as needed
8 oz. Proscuitto di Parma ham, julienned
1/2 cup unsalted butter (about 4 oz.)
18 large eggs (about 2 lb. liquid whole egg product)


  1. 1
    In blender or food processor, place ice cubes, arugula, Parmesan cheese, lemon juice and almonds. Cover and pulse until almost smooth.
  2. 2
    Slowly pour in oil while blender is on. Season to taste with salt and pepper; cover and reserve.
  3. 3
    Wash and peel potatoes. Cut 18 very thin slices (gaufrettes) on a mandoline (or by hand) from each potato. Keep potatoes in ice water for 10 minutes; drain and pat dry.
  4. 4
    Deep fry potatoes at 375°F until golden brown; drain and reserve.
  5. 5
    In large skillet, melt butter over medium heat.
  6. 6
    Add eggs using wire whisk; cook eggs until firm throughout with no visible liquid egg remaining. Season eggs with salt and pepper to taste.
  7. 7
    To serve, lay a potato slice in the center of a lunch plate. Top with 2 tablespoons eggs and 2-3 strips of proscuitto. Repeat layer, ending with a potato slice.
  8. 8
    Drizzle on top and around plate with 1 1/2 tbsp. arugula pesto. Serve immediately.


Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

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cuisines North & South American, Other North American
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