Sage fried eggs with radicchio, pancetta and jerusalem artichoke salad
Just in case you saw the show and wanted to make the whole recipe! And just in case you don't want to make it, we'll have it on the menu for the week.
First, make the radicchio salad.
Per person:
2 T diced pancetta
2-3 jerusalem artichokes
Olive oil
A good handful of radicchio leaves
Sherry vinegar
Salt and pepper
Preheat oven to 200 degrees
Scrub the jerusalem artichokes. If the skin is tender you don’t need to peel them. Slice thinly and place in a single layer on a tray. Drizzle with a bit of olive oil and season. Roast until the artichokes are crisp. As they have a high sugar content rotate the tray and mix the artichokes so they crisp evenly.
Tear the radicchio into a bowl.
Put the pancetta into a dry pan and cook over a low heat so the fat is rendered and the pancetta crisps up. Tip in a splash of sherry vinegar and swirl the pan. Quickly tip the contents of the pan into the radicchio. Add the jerusalem artichokes and toss the salad. Taste the salad to check the pancetta-vinegar-salt balance. Place on a plate ready for the eggs
Tender fragrant eggs…
Per person:
2 eggs
1 ½ tablespoons salted butter
10 large sage leaves
salt and pepper
Preheat grill or oven
Put a small nonstick pan on a low to medium heat and add butter and sage straight away. Slowly cook until the sage has slightly lightened in colour and is crisp, but the butter hasn’t browned. Carefully crack in eggs and use a spoon to baste the eggs with a bit of butter. Season with salt and pepper. Place under grill or in oven for two minutes basting at least once. The eggs are ready when the whites are set, but the yolks are still runny. Slide the eggs onto the salad. Serve with fresh bread
