Photograph: Virginia Rollison
Steamed Eggs with Prosciutto at Buvette
It’s all about the details at Jody Williams’s precious West Village “gastrotheque,” from the slender cutlery to the delicate scramble, which is steamed gently with an espresso wand. A loosely packed pile of the pillowy eggs arrives heaped on a miniature plate, showered with Parmesan cheese, black pepper and thinly sliced curls of prosciutto. Make an open-faced sandwich with the accompanying olive oil–drizzled Royal Crown bread, then go ahead and eat it with your hands.