
Grilled Radicchio with Parmesan & Poached Eggs

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.
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
|
Serve with hot sauce, such as sriracha or sambal oelek.
Calories | 510 |
Fat | 33 g |
Cholesterol | 225 mg |
Sodium | 1120 mg |
Carbohydrate | 31 g |
Fiber | 6 g |
Sugars | 1 g |
Protein | 21 g |
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.