Many times I just get an idea and try it out. Then if it tastes good enough I think on improvements and try the different options till I have the recipe developed. Every once in a great while my idea tastes so good on the first try that I don't want to change a thing. This dish came to me this morning on a whim and upon tasting it I fell in love with it. I wouldn't change a thing.
Ingredients
1 Head Escarole, cut into 1 inch slices and separate leaves.
3 Tbsp. Olive Oil
2 Cloves Garlic, chopped
1/2 C. Sweet Onion, sliced
2 - 3 Basil Leaves
1/4 C White Wine
4 Lg Eggs, beaten and seasoned with salt, pepper and garlic powder
1 Tbsp. Romano or Parm preferably shredded
1 Tbsp. Sea Salt
1 tsp. Black Pepper
1 tsp Crushed Red Pepper
Lemon wedges
Sundried tomato pieces and Calamata olives (optional)
1 Head Escarole, cut into 1 inch slices and separate leaves.
3 Tbsp. Olive Oil
2 Cloves Garlic, chopped
1/2 C. Sweet Onion, sliced
2 - 3 Basil Leaves
1/4 C White Wine
4 Lg Eggs, beaten and seasoned with salt, pepper and garlic powder
1 Tbsp. Romano or Parm preferably shredded
1 Tbsp. Sea Salt
1 tsp. Black Pepper
1 tsp Crushed Red Pepper
Lemon wedges
Sundried tomato pieces and Calamata olives (optional)
Cook
Over medium heat in a large skillet cook garlic till it starts to bubble
Add onion and continue to cook till tender
Add Escarole a handful at a time making sure to mix it up so that all the added escarole is coated with oil before you add the next handful
When escarole is all coated and beginning to tender Season with Sea Salt, Black and Red Pepper, and Basil Leaves
Continue to cook until escarole is tender
Add wine, cook until most of the liquid is absorbed. (15 - 20 minutes)
Stir in beaten eggs
Fold eggs and greens gently as eggs cook.
When eggs are cooked, remove from heat and fold in cheese.
Garnish with basil, sun dried tomatos and olives and shred a little cheese over it.
Over medium heat in a large skillet cook garlic till it starts to bubble
Add onion and continue to cook till tender
Add Escarole a handful at a time making sure to mix it up so that all the added escarole is coated with oil before you add the next handful
When escarole is all coated and beginning to tender Season with Sea Salt, Black and Red Pepper, and Basil Leaves
Continue to cook until escarole is tender
Add wine, cook until most of the liquid is absorbed. (15 - 20 minutes)
Stir in beaten eggs
Fold eggs and greens gently as eggs cook.
When eggs are cooked, remove from heat and fold in cheese.
Garnish with basil, sun dried tomatos and olives and shred a little cheese over it.
Serve with lemon wedges
(makes about six servings)
(makes about six servings)
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