Baked eggs are lovely and easy to make, but poached or scrambled eggs would be just as delicious. More Brunch Ideas

Gayle Pirie
John Clark
December 2000

Gallery

Recipe Summary

Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Drizzle the radicchio wedges with olive oil and lightly season with salt and pepper. Wrap a slice of pancetta securely around each radicchio wedge and arrange on a large baking sheet. Bake for about 30 minutes, turning once, until the pancetta is crisp and the radicchio is tender.

    Advertisement
  • Meanwhile, put a piece of the butter in each of six 1/2-cup ramekins. Set the ramekins on a rimmed baking sheet and heat them in the oven until the butter melts. Carefully break 1 egg into each ramekin and season with salt and pepper. Bake for about 12 minutes, or until the whites are just set and the yolks are still runny.

  • In a medium bowl, toss the parsley with the 2 teaspoons of olive oil and the lemon juice; season with salt and pepper. Spoon the parsley salad onto 6 plates and top with the baked pancetta-wrapped radicchio. Run a knife around each egg, carefully slide them onto the plates and serve.

Make Ahead

The radicchio can be wrapped in the pancetta and refrigerated for up to 1 day.

Advertisement
Advertisement