Category: Main Course
Spicy Escarole with Croutons and Eggs - TastyPlanner.com
Chef: Sarah Cavanagh
You might add a bit of dried oregano, or garlic, or both to the croutons before toasting.
Recipe Source: Mark Bittman
Ingredients
Good Quality Bread
2 Tblsp olive oil
salt
pepper
Chopped Escarole
2 tblsp butter
red pepper flakes
freshly squeezed lemon juice
freshly grated Parmesan cheese
3 soft-boiled or poached eggs
Instructions
Cut good-quality bread into one-inch cubes; toss the bread with two tablespoons of olive oil, salt, and pepper, and toast them until golden, about 3 or 4 minutes. Cook a bunch of chopped escarole in two tablespoons of butter for about 5t minutes, or until wilted. Toss the escarole with the croutons, a pinch or two of red pepper flakes, freshly squeezed lemon juice, olive oil, and freshly grated Parmesan cheese. Serve the greens and croutons in bowls with a soft-boiled or poached egg on top, along with more Parmesan.
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