Poached eggs with sautéed chicory and country bread

Ingredients

For 1 serving

• Eggs2
• Chicory greens150 g
• Garlic1
• Cayenne pepperto taste
• Bread40 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: gluten, eggs,

In season: November – April

Method

1. Bring a pan of water to the boil and salt it. Meanwhile, wash the chicory well in several changes of water, discarding damaged leaves and the tough base.
2. Boil the chicory for 5 minutes, until the stems are tender; drain, let it cool slightly, squeeze it with your hands and chop it roughly.
3. Heat the oil in a pan over medium heat with the crushed garlic clove and a pinch of chilli powder for 1 minute, until the garlic sizzles without browning; add the chicory, season with salt and sauté for 3 minutes, until it has soaked up the oil.
4. Meanwhile, bring a small pan of water to a gentle simmer. Crack each egg into a small cup, stir a gentle whirlpool with a spoon and slide in one egg at a time; cook for 3 minutes over low heat, until the white is set and the yolk soft, and lift them out with a slotted spoon.
5. Toast the bread for 2–3 minutes, until crisp.
6. Remove the garlic, put the chicory on the plate, set the eggs on top and serve with the bread.