It’s kind of been an Everyday with Rachael Ray magazine week in our house. You will find these kinds of “weeks” occur often since obviously I get so excited to cook new recipes when magazines hit the stands that I can’t contain myself.  I made this recipe of Greens with Eggs and Ham recipe  and boy did I choose wisely…I took one bite of this salad and loved the flavors. This is my first time cooking with escarole and will definitely seek it out in the future. It is mild in flavor but still very distinct and held up to the rest of the items on the plate. I know many who do not like anchovies but I don’t seem to mind them since they tend to disappear into whatever they are cooked in and provide a wonderful bite and salty flavor as they did with this dish. The crispy prosciutto was the perfect salty/crispy complement to round out the salad and I also have a thing for ooey, gooey eggs running on my plate. On the weekends we make a wonderful fried egg sandwich – recipe to come soon – that definitely has a great runny yolk factor and is one of my absolute favorite things to eat. I digress, overall this dish of Greens with Eggs and Ham was a lemony, crispy, salty, eggy array of goodness that I will make again and again.

I say 8.5 out of 10 people!