Eggs with escarole and pine nuts
Instructions
Chop Escarole, Pan fry for a few seconds in boiling salted water, where you will have dissolved the flour, then drain and squeeze well to remove all the water.
Slice the garlic and fry it in a pan with oil.
Add the Escarole and let it stand for a few moments.
Add the coarsely chopped olives, pine nuts, salt and pepper to taste, stir well and cook on moderate heat for about 10 minutes.
Helping you with a spoon, then create the preparation 4 dimples, in each of which you break an egg.
Add salt to taste and simmer, covered, over low heat until the egg whites are materialised.
Serve immediately.
To avoid damaging the yolk, break the egg into a saucer and slide it gently into the moat of vegetable.
Ingredients and dosing for 4 persons
- 4 eggs
- 800 g of escarole salad
- 10 pitted black olives
- 2 tablespoons of pine nuts
- 2 cloves of garlic
- 1 tablespoon of flour
- 4 tablespoons of olive oil extra virgin
- Salt
- Chili powder