Best Bitter Greens With Poached Egg And Prosciutto Bits Recipes

Bitter Green and Egg Salad image

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 10

1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon brown sugar
1 to 2 garlic cloves, thinly sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 heads bitter greens (such as frisee, radicchio, endive, and dandelion), torn into bite-size pieces
2 green onions, thinly sliced
3 hard-cooked eggs, peeled and chopped*
1 tablespoon capers

Steps:

In a large bowl, whisk together the oil, vinegar, sugar, garlic, salt, and pepper. Add the greens and green onions and toss to coat well. Top with eggs and capers.
*For perfectly hard-cooked eggs, place eggs in a large pot with cold water to cover. Bring just to a boil then remove from heat. Cover pot and let stand 15 minutes. Rinse under cold water and peel.

Parmesan Fried Eggs with Bitter Greens image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 6

1/2 cup finely grated Parmesan
2 large eggs
Kosher salt and freshly ground pepper
2 cups baby bitter greens, such as kale, amaranth, dandelion, or mizuna
1/2 lemon
1 teaspoon extra-virgin olive oil

Steps:

Heat a small nonstick skillet over medium until a shred of cheese dropped in begins to sizzle. Spread 1/4 cup cheese in an even layer over bottom of skillet. Heat without disturbing until cheese begins to bubble, 30 seconds to 1 minute. Crack 1 egg directly on top of cheese. Cook until edges are just set, about 2 minutes. Cover and continue cooking until white is set but yolk is still runny, about 1 minute, 30 seconds more. Season with salt and pepper. Run a spatula around edge of egg and cheese to loosen. Transfer to a plate with spatula. Repeat with remaining 1/4 cup cheese and egg.
Top eggs with greens. Squeeze lemon over top and drizzle with oil; season with salt and pepper and serve.