Green Eggs and Ham

Ingredients

• 2 servings pepper black freshly ground
• 2 slices bread country-style
• 2  eggs room temperature
• 2 slices pancetta thin
• 2 servings salt 
• 1.5 quarts water 
• 1 teaspoon citrus champagne vinegar 

Equipment

• bowl
• sauce pan
• sieve
• blender
• broiler
• stove
• slotted spoon
• grill pan
• funnel

Directions

1. Preheat a broiler or a lightly oiled stove-top grill pan.
2. Bring the water to a boil in a medium saucepan. Salt the water, add the vinegar, and then lower the heat so the water barely bubbles. One at a time, break the eggs into a custard cup or small bowl, and then pour into the water, trying not to break the yolks. With a slotted spoon, gently lift and shape the whites around the egg yolks until glazed but still liquid, about 2 1/2 minutes longer.
3. While the eggs poach, toast the bread slices on both sides. Put a slice of toast on each of 2 plates. Immediately top with the prosciutto so that it softens from the heat of the toast. Lift the poached eggs out of the water with a slotted spoon, letting excess water drip off, and then place an egg on each toast.
4. Drizzle each toast with 2 teaspoons chive oil and then grind a little black pepper over each.
5. Serve immediately.
6. cups coarsely chopped fresh chives
7. cup olive oil
8. Place chives and olive oil in a blender and puree. Strain through a fine-mesh strainer.
9. Pour through a funnel into a bottle for storage. Cover and refrigerate. Use within 2 weeks.