Grilled Radicchio with Parmesan & Poached Eggs
2 heads radicchio, cut into wedges 2 tbsp. olive oil 1/4 tsp. each salt and pepper 1 tbsp. white vinegar 4 EGGS 1 cup shaved Parmesan cheese Homemade Croutons: 2 tbsp. butter 2 tbsp. olive oil 2 tbsp. chopped fresh parsley 1 clove garlic, minced 1/4 tsp. each salt and pepper 1/2 whole wheat baguette, cubed
Yields: 4 servings
- Nutritional Information
Per Serving: per 1/4 of recipe
Fat: 33 g
Cholesterol: 225 mg
Sodium: 1120 mg
Carbohydrate: 31 g
Fiber: 6 g
Sugars: 1 g
Protein: 21 g
HOMEMADE CROUTONS: PREHEAT oven to 350°F. In saucepan set over medium heat, COMBINE butter, olive oil, parsley, garlic, salt and pepper; COOK, stirring, for about 1 minute or until butter is melted and mixture is fragrant. DRIZZLE over baguette cubes and toss to coat.
SPREAD on baking sheet. BAKE, stirring once or twice, for about 15 minutes or until toasted. Let cool.
PREHEAT grill to medium heat; grease grate well. BRUSH radicchio wedges with olive oil; sprinkle with salt and pepper. GRILL for about 6 minutes or until charred and grill-marked.
MEANWHILE, in saucepan set over medium heat, POUR in enough water to come three inches up the side; ADD vinegar and bring to SIMMER over medium-high heat.
CRACK eggs into small dish; SLIDE, one at a time, into simmering water. COOK for 3 to 4 minutes or until desired doneness. REMOVE with slotted spoon; blot on paper towels.
TOP radicchio wedges with poached eggs, Parmesan cheese and croutons.
Serve with hot sauce, such as sriracha or sambal oelek.