Pancetta-Wrapped Radicchio with Baked Eggs

1. 1

   Preheat the oven to 350.

2. 2

   Drizzle the radicchio wedges with olive oil and lightly season with salt and pepper.

3. 3

   Wrap a slice of pancetta securely around each radicchio wedge and arrange on a large baking sheet.

4. 4

   Bake for about 30 minutes, turning once, until the pancetta is crisp and the radicchio is tender.

5. 5

   Meanwhile, put a piece of the butter in each of six 1/2-cup ramekins.

6. 6

   Set the ramekins on a rimmed baking sheet and heat them in the oven until the butter melts.

7. 7

   Carefully break 1 egg into each ramekin and season with salt and pepper.

8. 8

   Bake for about 12 minutes, or until the whites are just set and the yolks are still runny.

9. 9

   In a medium bowl, toss the parsley with the 2 teaspoons of olive oil and the lemon juice; season with salt and pepper.

10. 10

    Spoon the parsley salad onto 6 plates and top with the baked pancetta-wrapped radicchio.

11. 11

    Run a knife around each egg, carefully slide them onto the plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.