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SERVES:
2

INGREDIENTS:

• Olive oil for sauteing veggies


• 1/2 medium head radicchio, cut into 4 wedges through core


• 1 heart of Romaine lettuce, cut in half lengthwise


• Approx. 1- 1 1/2 cups sliced asparagus (cut on a long bias)


• 2 large eggs


• 2 Tbs olive oil


• 1 minced clove garlic


• 1-2 finely minced anchovy fillets


• Juice of 1/2 lemon


• Grated Romano or Parmesan cheese


• Black pepper to taste

PROCEDURE:

Add a good splash of olive oil to the skillet on medium high. And cook the radicchio along until it is nicely wilted, take it out of the pan, add a little more oil and add the sliced romaine lettuce.

Flip those over when the first side is nicely browned and, when they are hot all the way through, take them out of the pan. Add a little more oil and the long, thinly sliced asparagus and cook that until it is tender crisp.

Divide the lettuce up on two plates as you're going and, once the asparagus is out of the pan, use the skillet to fry the eggs.

Turn the heat down a little bit and cook the eggs to your liking, then top each salad with one egg, add a little more oil to the skillet. Add 1 finely minced clove of garlic, 1-2 finely minced anchovy fillets, add the juice of 1/2 lemon and turn the heat off.

Spoon some of the dressing over the top of each salad and finish with grated cheese.

HINTS:

This is especially nice if the egg yolk is still a little runny because it helps tie everything together as you cutting into it.