1/3 cup balsamic vinegar (see procedure and hints below)
approx. 2 cups sliced radicchio (see hints below)
approx. 2 cups chopped escarole
olive oil for sauteing greens
salt and pepper to taste
4 1-inch thick slices Italian style bread, centers cut out
approx. 4 Tbs olive oil (plus more as needed)
2-4 thin slices prosciutto, cut into thin strips
grated Asiago or Parmesan cheese for garnish
4 large eggs
Get started by adding 1/3 cup balsamic vinegar to a heavy bottomed small pot and reducing that on medium low heat to about 2 -3 Tbs.
You're looking for the vinegar to reduce by a little bit more than half, and you can see that it will start sticking to the bottom of the pot and then turn the heat off.
While you're keeping your eye on that, saute a handful of sliced radicchio and chopped escarole in a saute pan in a little olive oil to wilt.
When you're happy with that, turn the heat off on the greens and season them to taste.
Julienne 1 - 2 thin slices of prosciutto per serving.
Once all of those things are good to go, it's time to cut the Italian bread into 1-inch thick slices and use a small knife to cut a 2 -3 inch round center out of each slice of bread.
Add 3-4 Tbs olive oil to a large nonstick pan on medium high heat and saute the bread for a minute.
Then crack and add one egg to the center of each slice of bread. Cook those to set up for a minute, then gently flip the bread over and cook the eggs to your liking.
Divide the greens up onto a plate and put a couple of toasts on each plate.
Top that with some julienne prosciutto, spoon some reduced balsamic vinegar over the top and finish with grated Asiago cheese!
Use more escarole instead of a combination of that and radicchio.
Add more olive oil to the pan as you need to while sauteing bread and eggs.
If the balsamic vinegar reduction sets up, warm it a bit to loosen.