Stamnagathi with Egg

Ingredients

• 500 g Stamnagathi (wild chicory)
• 2 große Large eggs
• 3 EL Extra virgin olive oil
• 1 EL Freshly squeezed lemon juice
• 1 Prise Sea salt
• 1 Prise Freshly ground black pepper
• 1/4 TL Dried oregano
• Optional: 1 EL Optional: 1 tbsp Chopped fresh parsley for garnish
• Optional: 1/2 EL Optional: 1/2 tbsp Red wine vinegar (for poaching eggs)

Instructions

1. Thoroughly wash the stamnagathi under running water to remove any dirt or sand. Trim off any tough stems and roughly chop the leaves if they are very large.
2. Bring a small amount of salted water to a boil in a large pot. Add the prepared stamnagathi, cover, and steam or boil for about 10-15 minutes until tender. Be careful not to overcook it.
3. Drain the cooked stamnagathi in a colander and gently squeeze out any excess water. This helps to reduce bitterness and allows the dressing to adhere better.
4. While the stamnagathi is cooking, poach or boil the eggs to your preference. For poached eggs, bring water to a simmer in a separate pot, add a splash of vinegar, and carefully slide in the eggs one at a time. Poach for about 3-4 minutes until the whites are set and the yolk is still runny.
5. In a small bowl, whisk together the extra virgin olive oil, lemon juice, sea salt, freshly ground black pepper, and dried oregano to create the dressing.
6. Divide the steamed stamnagathi evenly among two serving plates. Carefully remove the cooked eggs from the water and place them on top of the stamnagathi.
7. Generously drizzle the prepared lemon-olive oil dressing over the stamnagathi and eggs. Serve immediately and enjoy, optionally garnished with fresh parsley.

Nutrition