Wilted Greens and Toast With Taleggio and Poached Eggs | Oregonian Recipes

Name: Wilted Greens and Toast With Taleggio and Poached Eggs | Oregonian Recipes
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; 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

recipes.oregonlive.com

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...

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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
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