Here’s a dish that comes by chef Teutonic,
The endive is a very rich vegetable  in water and vitamin A,
has an excellent ability satiating (attention girlfriends who are on a diet!).
Recent research shows such as inulin, to
high fiber content present in the escarole,
helps and reduce cholesterol levels and
glucose.
The dish that I present is really nice:
the heart of the egg, the sprinkling of cheese, dried tomatoes,
create a set very tasty.

Recommended wine:

Prosecco di Valdobbiadene Rustico,
a pleasant wine, fresh and balanced.

And now …LIGHT THE FIRES!

ingrdients:

-4 eggs

-2 Small heads of escarole

-50g Dried tomatoes

-80g Of grated Pecorino Romano Dop

-1 Clove garlic

-50 G pitted black olives

-Oil Evo qb

-salt And pepper to taste

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Clean the escarole and after washing thoroughly and drained,
sauté in a pan with the oil a clove of garlic,
cook it covered until it be dried.
Once it will  be soft, add the olives, season with salt and pepper.
The baking tray place a sheet of baking paper and place the nests of escarole,
dug in the center and add
in each recess an egg.
Put very little salt, bake for 10 minutes at 180 degrees,
remove the pan and place on each nest a few threads of tomatoes
buckets and a generous sprinkling of pecorino.
Bake again at 200 ° for about 6 minutes.
A fragrant pepper and …

Et voila … a second faster!