Grilled Escarole with Soft-Poached Eggs
Servings Prep Time
4people 2minutes
Cook Time
Servings Prep Time
4people 2minutes
Cook Time
  • 2small heads escarole
  • 2tablespoons olive oil
  • 3 garlic clovespressed or minced
  • 1/2teaspoon black pepper
  • 1/4teaspoon salt
  • 1tablespoon white vinegar
  • 4large eggs
  • 1/2cup shaved Parmigiano-Reggiano
  1. Preheat grill or grill pan to medium-high. Cut escarole heads into quarters lengthwise, cutting through core but leaving core attached to leaves.
  2. In a small bowl, combine olive oil with garlic, pepper, and salt. Lightly coat outsides of escarole with oil mixture. Grill, turning once or twice, until wilted and grill marks appear, 4–7 minutes. (If broiling, cook for 4–5 minutes per side, until edges are lightly browned and greens are tender.)
  3. While greens are cooking, combine 3 inches of water and the vinegar in a large sauté pan. Bring to a boil; reduce heat to a simmer, so the surface just shimmers. Crack one egg into a cup and gently lower into water. Use a spoon to “corral” whites around yolk. Cook for 3–4 minutes, until just set but still soft. Remove with a slotted spoon. (If you have a large pan, cook all four eggs at once; just be sure not to crowd.)
  4. To serve, arrange two escarole segments on each plate. Place one egg on top of greens. Sprinkle liberally with pepper and lightly with salt. Scatter cheese over greens, and serve hot.
Recipe Notes
Nutrition Facts
Grilled Escarole with Soft-Poached Eggs
Amount Per Serving
Calories 234 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 222mg 74%
Sodium 462mg 19%
Total Carbohydrates 10g 3%
Dietary Fiber 8g 32%
Protein 14g 28%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 234 cal, 15g fat (8g mono, 2g poly, 5g sat), 222mg chol, 14g protein, 10g carb, 8g fiber, 462mg sodium