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    Poached egg Baked with Cheese on Roasted Radicchio Rosso di Treviso

    "an exciting easy-to-make main dish"


    Clean the radicchio, cut in halves or wedges, depending on leaf size and place on a baking sheet. Season with salt, black pepper and extra-virgin olive oil. Bake in the oven at 200 °C for about four minutes. Keep warm. Bring the slightly acidulated water to 90 °C in a steel saucepan. Break each egg into a shallow dish or bowl and slide into the hot water that has been swirled with a ladle.

    Cook for a few minutes, helping the egg to wrap around itself with a slotted spoon. Place onto an oiled baking pan and cut away any excess with the help of a cookie cutter. Place a slice of cheese on top of each egg and bake at 140 °C until the cheese melts over the egg. Place one or two wedges of roasted radicchio on a plate. Put an egg with the melted cheese on top of the radicchio. Drizzle with extra-virgin olive oil

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