Picture the bright yellow yolk of a lightly poached egg haloed by its solidified white and bordered by the deep rich green of cooked escarole. This is a gorgeous soup.
1 head escarole
1 medium onion
4 cups chicken broth
1 bay leaf
Salt and freshly ground black pepper
4 large eggs
1/4 cup freshly grated Parmesan cheese for garnish
1. Preheat the oven to 425°. Separate the leaves of escarole. Rinse them and shake off the excess water. Stack the leaves in bunches and cut into 1-inch-wide strips. Cut the onion in half lengthwise and slice into half-rings.
2. Combine the onion and chicken broth in a large saucepan. Add the bay leaf. Cover the pan and cook slowly until the onions are tender. Remove the bay leaf and season with salt and pepper. Stir in the escarole. Increase the heat and cook, uncovered, at a gentle bubble for 4 to 5 minutes or until the escarole is just limp.
3. Ladle a portion of the hot soup into an ovenproof soup dish. Push the escarole away from the center and drop an egg into the hot broth. Repeat with 3 other soup dishes and immediately place them in the oven. Cook for 5 to 8 minutes or until the eggs are set. Serve sprinkled with Parmesan cheese.