Grilled Greens Wrapped in Speck with Eggs

Grilled Greens Wrapped in Speck with Eggs
  • 4Servings


  • 1/3 cup EVOO, plus extra for brushing
  • 2 cloves garlic, crushed
  • 1 sprig rosemary
  • 8 scallions, trimmed
  • 1 head escarole or romaine - quartered lengthwise, rinsed and dried
  • 1 lemon, juiced
  • Salt and pepper
  • 1/2 pound speck or prosciutto de Parma, sliced
  • Butter, to cook eggs
  • 4 large eggs


Preheat an outdoor grill or indoor grill pan or griddle to medium-high.

In a small pot over medium, heat 1/3 cup of the EVOO with the garlic and rosemary to infuse, 2 to 3 minutes or until the garlic bubbles.

Arrange a couple of scallions on each escarole quarter and dress with the infused oil and lemon juice; season with salt and pepper. Wrap each greens bundle around its center with the speck, pressing the slices together where they overlap. Brush the bundles with a little EVOO, then grill until the greens' edges are browned and the speck is crisp, about 2 minutes per side.

In a nonstick skillet, melt the butter over medium heat and cook the eggs sunny side up or to desired doneness.

Serve the greens and ham topped with an egg.