Put the basil, parsley, garlic, pine nuts, cheese, and olive oil into a blender or food processor. Blend until the paste is fairly smooth, adding more oil if it is too thick. Taste and adjust seasoning with salt and pepper; set aside.

Heat a dry cast iron skillet over medium-high heat. Brush the bread slices with olive oil and fry them on both sides until golden brown. Rub them gently with the garlic clove and keep the toast warm. Now add a little oil and the thyme to the pan and fry the prosciutto slices until they are crisp, about 1 to 2 minutes; set aside.

Meanwhile, fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off. 

To assemble, put a slice of toast on a plate and place 2 poached eggs on top. Spoon a tablespoon of pesto over each egg and top with some crisp prosciutto. Using a vegetable peeler, thinly shave a few slices of Parmesan over everything and garnish with some basil leaves.  

Note:  Pesto may be substituted with the following:

Chive Oil
2 cups coarsely chopped fresh chives
1 cup olive oil

Place chives and olive oil in a blender and puree. Strain through a fine-mesh strainer.

Enjoy!

Cook pasta in large pot of salted, boiling water until al dente. Drain.

When pasta is almost done, start slowly melting butter in small sauté pan over medium heat until golden and bubbles subside.

Sauté garlic and toss pasta with butter garlic mixture.

Sprinkle with cheese & herbs to taste.

Serve as a side dish in the place of another starch or as the main entree.

Enjoy!

Tastes great with a crusty Italian bread and salad. May add a cooked meat on the side, such as Italian sausage or meat balls.

NOTE: Mizithra is a Greek goat cheese similar to Romano cheese in taste and consistency, and not unlike the familiar Greek feta cheese. It has a somewhat bold buttery, salty taste. May be substituted with Romano and Ricotta, Goat or Feta cheeses or any combination.