For ham and eggs:
8 whole medium eggs
2 teaspoons Dijon mustard
1/3 cup mayonnaise
1 teaspoon honey
Freshly ground white pepper, to taste
Kosher salt to taste
Pinch of cayenne pepper
24 slices prosciutto ham, sliced paper thin with some visible fat
Place the eggs in cold water and bring to a boil. Cook for 8-10 minutes. Carefully pour off the hot water and immediately add ice and cold water to cool rapidly. When the eggs are completely chilled, peel and rinse with cold water.
Split the eggs in half lengthwise with a knife and place the yolk into a food processor with the steel blade. Reserve the cooked egg white halves. Add the mustard, mayonnaise and honey. Puree until smooth, scraping down the bowl a time or two to combine well. Season to taste with white pepper, salt and cayenne. Place the filling into a piping bag or just simply spoon into the reserved cooked egg whites.
Gently curl the thin ham slices naturally on top of the deviled eggs, being gentle not to smash down the ham.
For frisee salad:
2 to 3 heads frisee, using only the yellowish-white center
Wash the frisee and spin dry, and reserve.
Makes 11/2 cups
1 tablespoon Dijon mustard
1/3 cup cider vinegar
2 tablespoons fresh lemon juice
1 cup light olive oil
1 tablespoon minced shallots
2 tablespoons sliced chives
8 strips of smoked bacon, cooked crispy, chopped or crumbled
2 tomatoes, cored, peeled and seeded, cut into small dice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
In a medium-size bowl, mix together the mustard, vinegar and lemon juice. Slowly pour in the oil in a steady stream, whisking vigorously until all is incorporated. Add the minced shallots, chives, bacon, tomatoes, salt and pepper. Keep at room temperature until ready to serve.
Place the frisee in a bowl and lightly dress with some of the vinaigrette, tossing gently. Place a little nest of the salad in the center of the plate. Drizzle some additional vinaigrette around and arrange two of the “ham and eggs” over each nest. Sprinkle with a little additional salt and white pepper if desired.
Donald Barickman is a chef instructor at the Culinary Institute of Charleston.