Spicy escarole with croutons and eggs from Mark Bittman's Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less (page 69) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Emily Hope on December 06, 2010

    Very good--I modified quite a bit. Made croutons tossed with crushed garlic in addition to oil. For escarole, sauteed some onion until beginning to caramelize, added garlic and chili flakes, then escarole, sauteed down, and deglazed with some white wine. tossed in the croutons and some parmesan, and then cracked 4 eggs on top and put the pan in the oven for about 10 min until the eggs were soft-cooked. V. tasty. Served with avocado and carrot salad: peeled and sliced carrots on the diagonal about 1/3 to 1/2 inch thick, tossed with olive oil salt and coarsely crushed coriander and cumin. Roasted in the oven until beginning to caramelize, then tossed with chunks of avocado and a tangerine juice-white wine vinegar-olive oil dressing. Super good with the salad.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.