Braised greens with poached egg


This peasant-style dish is 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.

You'll need

80 ml (1/3 cup) extra-virgin olive oil 2 onions, cut into thin wedges 2 radicchio, outer leaves discarded, coarsely chopped 2 frisée, 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 tbsp rosemary, finely chopped 1 tbsp salted baby capers, soaked in cold water, drained 1 tbsp Dijon mustard 2 garlic cloves, finely chopped 2 tsp finely grated orange rind 1 tbsp red wine vinegar 60 ml (¼ cup) extra-virgin olive oil

Method

  • 01
  • For anchovy and rosemary dressing, whisk ingredients in a bowl, season to taste, set aside.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.
  • 05
  • 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.

At A Glance

  • Serves 4 people
GT
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At A Glance

  • Serves 4 people

Drink Suggestion

Bold southern Italian red such as an aglianico.

Featured in

Apr 2011

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