Return to Content

Warm Chicory with Eggs and Pecorino Romano

Warm Chicory with Eggs and Pecorino Romano
2 votes, 5.00 avg. rating (92% score)
by in Sep 2007

Total Time: 20

Yield: 4 servings

Ingredients:

  • 1 medium-size red onion, halved and sliced
  • 1/4 teaspoon kosher or sea salt
  • 2 tablespoons olive oil
  • 1 pound chicory, rinsed and coarsely chopped
  • 4 garlic cloves, minced
  • 1/4 teaspoon red-pepper flakes
  • 4 large eggs
  • 1/4 cup (1 ounce) shredded Pecorino Romano cheese
  • Freshly ground black pepper

Instructions:

In a large saucepan over medium heat, saut
Updated Thursday, August 2nd, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Warm Chicory with Eggs and Pecorino Romano

  1. Anonymous September 17, 2007 at 1:43 pm #

    So simple, yet so satisfying. For me, this tasted like comfort food. Make sure to have some good crusty bread. I think I might serve it next time with a bit of ham, sausage, pancetta, bacon or Canadian bacon. This is a truly easy brunch, lunch or supper dish. I used escarole and imagine most greens would be fine…from spinach to curly endive or chard.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2