Food
Warm Chicory with Eggs and Pecorino Romano
By Yankee Magazine|Aug 02 2007|
Yield
4 servings
Total Time
20 minutes
Ingredients
1 medium-size red onion, halved and sliced
1/4 teaspoon kosher or sea salt
2 tablespoons olive oil
1 pound chicory, rinsed and coarsely chopped
4 garlic cloves, minced
1/4 teaspoon red-pepper flakes
4 large eggs
1/4 cup (1 ounce) shredded Pecorino Romano cheese
Freshly ground black pepper
Instructions
In a large saucepan over medium heat, saut
So simple, yet so satisfying. For me, this tasted like comfort food. Make sure to have some good crusty bread. I think I might serve it next time with a bit of ham, sausage, pancetta, bacon or Canadian bacon. This is a truly easy brunch, lunch or supper dish. I used escarole and imagine most greens would be fine…from spinach to curly endive or chard.