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.
INGREDIENTS
radicchio, cut into wedges
2 heads
olive oil
2 tbsp.
each salt and pepper
1/4 tsp.
white vinegar
1 tbsp.
EGGS
4
shaved Parmesan cheese
1 cup
Homemade Croutons:
butter
2 tbsp.
olive oil
2 tbsp.
chopped fresh parsley
2 tbsp.
garlic, minced
1 clove
each salt and pepper
1/4 tsp.
whole wheat baguette, cubed
1/2
tips
Serve with hot sauce, such as sriracha or sambal oelek.
American Egg Board
