Wilted Greens and Toast With Taleggio and Poached Eggs | Oregonian Recipes
This is a very free-form meal that allows you to play with your food. Eat each element separately or make an open-faced sandwich by piling the greens and egg...
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for brushing bread
- 6 anchovy fillets
- 5 cloves garlic, thinly sliced
- 10 cups fresh braising greens (such as turnip and beet greens, kale and chard), rinsed, drained and chopped
- Salt and freshly ground black pepper
- Fresh lemon juice, to taste (about 1/2 lemon)
- 8 1/2-inch-thick slices rustic bread
- 4 ounces taleggio cheese, sliced
- Splash vinegar
- 4 eggs
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