Prevent your screen from going dark
Makes 3 to 4 servings
Cut good-quality bread into one-inch cubes; toss the bread with two tablespoons of olive oil, salt and pepper and toast them until golden, about three or four minutes. Cook a bunch of chopped escarole in two tablespoons of butter for about five minutes, or until wilted. Toss the escarole with the croutons, a pinch or two of chile flakes, freshly squeezed lemon juice, olive oil, and freshly grated parmesan cheese. Serve the greens and croutons in bowls with a soft-boiled or poached egg on top, along with more parmesan.
— Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less