Rachael Ray Every Day

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add the garlic and anchovy paste and cook until the garlic is softened, about 2 minutes. Add the escarole, lemon peel and nutmeg; season with pepper and cook for 2 minutes more.

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  • In a large nonstick skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the prosciutto and fry until crisp, 1 to 2 minutes. Transfer to a paper-towel-lined plate. Crack the eggs into the skillet and fry over medium-low heat to desired doneness; season with salt and pepper.

  • Stir the lemon juice into the escarole. Pile onto 4 plates and top each with 2 eggs and crispy prosciutto. Serve with the bread.

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