- 1 shallot, coarsely chopped
- 3 cloves garlic, crushed, divided
- 1 cup flat-leaf parsley
- 1 cup basil leaves
- 2 lemons, divided
- 2 tablespoons white balsamic or white wine vinegar
- Salt and pepper
- About 1/2 cup EVOO – Extra Virgin Olive Oil plus 2 tablespoons
- 1 pound spinach, stemmed
- A couple grates fresh nutmeg
- 1 cup grated Parmigiano-Reggiano cheese, divided
- 8 eggs
- 1 large, bone-in ham steak, about 1 1/4 to 1 1/2 pounds
- Olive oil, for drizzling
- 2 large beefsteak or vine-ripe tomatoes, cut in half
- 4 1-inch thick slices peasant-style bread
Preheat cast-iron skillet over medium-high to high heat.
Place shallot, 1 large clove garlic, parsley, basil, juice of 1 lemon, vinegar, salt and pepper in a food processor. Pulse-process then stream in oil and process into a pesto-like sauce. Transfer to a small bowl.
Heat a medium skillet over medium heat. Add 2 turns of the pan EVOO and remaining 2 cloves garlic, and swirl. Wilt in spinach, season with salt, pepper and nutmeg, and remove from heat. Dress with juice of remaining lemon.
Heat a small, nonstick skillet over medium-low heat. Coat the bottom of the pan with 1/4 cup Parm. When it begins to melt, top cheese with 2 eggs and cover. Cook until cheese golden and crispy at edges and yolks are at desired doneness. Repeat.
In a cast-iron skillet, cook ham steaks about 3 minutes per side. Remove and cut each into 4 pieces. To the same pan, add a drizzle of oil then the tomatoes and sear them cut-side down for1 minute; season with salt and pepper.
Char 4 slices of bread over an open flame or under the broiler.
To plate, top a slice of charred bread with some spinach then set frico eggs on top and spoon the salsa verde around the eggs. Serve a portion of ham steak and seared half-tomato alongside.