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Braised Greens with Poached Egg
A dish full of contrasts: the bitterness of the greens against the saltiness of the anchovy and capers, and the creaminess of the eggs against the crunch of the fried breadcrumbs
Ingredients
80 ml (1/3 cup) extra-virgin olive oil
2 onions, cut into thin wedges
2 radicchio lettuce, outer leaves discarded, coarsely chopped
2 frisée lettuce, trimmed, leaves separated
30 ml red wine vinegar
150 gm day-old sourdough bread, coarsely torn
4 eggs, at room temperature
Anchovy and rosemary dressing
5 anchovy fillets, finely chopped
1 tablespoon rosemary, finely chopped
1 tablespoon salted baby capers, soaked in cold water, drained
1 tablespoon Dijon mustard
2 garlic cloves, finely chopped
2 teaspoon finely grated orange rind
1 tablespoon red wine vinegar
60 ml (¼ cup) extra-virgin olive oil
Method
For anchovy and rosemary dressing, whisk ingredients in a bowl, season to taste, set aside
Heat half the olive oil in a large frying pan over low heat, add onion and stir occasionally until very tender (15-20 minutes), add radicchio and frisée and stir until wilted (3-4 minutes)
Add vinegar and reduce by half (1 minute)
Season to taste and keep warm
Heat remaining oil in a small frying pan over medium heat, add breadcrumbs and stir until golden (3-4 minutes), drain on absorbent paper and set aside
Bring a large shallow saucepan of lightly salted water to just below the boil over high heat, reduce heat to low
Carefully break eggs into saucepan and poach, spooning water over eggs, until cooked to your liking (3 minutes for soft-poached)
Gently remove with a slotted spoon, drain on absorbent paper and keep warm
Divide braised greens between shallow serving bowls, top each with a poached egg, spoon over anchovy and rosemary dressing, scatter with breadcrumbs and serve hot
Preparation 20 minutes
Cooking 30 minutes
Serves 4
Recipe by Rodney Dunn
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