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Ingredients

• 1 Tbs. distilled white vinegar
• Olive oil for brushing, plus 7 Tbs.
• 12 eggs
• 12 thin slices prosciutto
• 2 leeks, white portion only, thinly sliced
  
• 2 lb. russet potatoes, peeled and grated
• 1 zucchini, outer green portion only, finely julienned
• 1 egg white, lightly beaten
• 2 Tbs. panko
• 1 garlic clove, minced
• 3 Tbs. chopped fresh chives, plus more for garnish
• 2 tsp. fresh lemon juice
• Kosher salt and freshly ground pepper, to taste

Description

The Secrets To Perfectly Poaching These Eggs Are To Cook Them Until The Whites Are Just Set And Then To Quickly Shock The Eggs In An Ice Bath—so Don’t Skip This Step. When You Brown The Prosciutto-wrapped Eggs Just Before Serving, They Will E

Williams-Sonoma