Name: Skillet-Poached Eggs with Prosciutto and Arugula
Yield: 4 Servings
Ingredients: 1 cup finely chopped green onion tops; 1/2 cup extra-virgin olive oil; 1/4 cup minced fresh Italian parsley; 1/2 teaspoon coarse salt; 4 1/2-inch-thick slices country-style sourdough bread, each about 4x6 inches; 3 ounces arugula leaves (about 4 cups); 8 thin slices prosciutto (about 4 ounces); 8 large eggs; Fresh Italian parsley sprigs

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