radicchio, egg and Grana Padano soup

By stancec44

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large head radicchio, cored and thinly sliced
• 1 medium shallot, thinly sliced
• Fine sea salt
• Freshly ground black pepper
• 12 (1/4-inch-thick) slices froma whole-wheat baguette
• 1 large garlic clove, cut in half
• 1 1/2 cups beef broth
• 4 very fresh large eggs
• 1 1/2 cups freshly grated Grana Padano cheese

Details

Servings 4

Preparation

Step 1

Heat oven to 450º 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 ovenproof serving bowls on a rimmed baking sheet.

Toast bread, 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 cups water in a saucepan; bring just to a simmer, then remove from heat.
Crack 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 whites are just cooked with yolks still runny, about 6 minutes. Serve immediately.