- 25 mins
Ingredients
- 2 Tbsp olive oil
- 1 large head radicchio, Core and thinly sliced
- 1 med. shallot, thinly sliced
- fine sea salt
- 12 (1/4") slices from a whole wheat baguette
- 1 lg. garlic clove, cut in half
- 1 1/2 c. beef broth
- 4 very fresh large eggs
- 1 1/2 c. freshly grated Grana Padano or Parmigiano-Reggiano cheese
Preparation
Step 1
Heat oven to 450 with rack in middle.
In a large nonstick skillet,heat oil over medium-high heat. Add radicchio, shallot and pinch salt and pepper, cook, stirring frequently, until radicchio is tender, about 5 minutes. Remove from heat.
Place 4 oven proof serving bowls on a rimmed baking sheet.
Toast brea, then rub with cut sides of garlic. Cut each toast crosswise into 4 pieces. Divide toasts among serving bowls, top with radicchio mixture. Combine broth and 1 1/2 c. water in a saucepan. Bring just to a simmer, then remove from heat.
Crat 1 egg into each serving bowl, taking care not to break the yolks. Ladle hot broth into the bowls, then sprinkle with cheese.
Transfer pan to oven and bake until egg whiles are just cooked with yolks still runny, about 6 minutes. Serve immediately.