Ingredients

• 600 g mixed chicory
• 4 eggs
• garlic
• extra virgin olive oil
• salt

For the recipe of boiled egg and sautéed and smoked field chicory, clean the chicory and blanch for a few seconds in salted water. Sauté them in a pan with a drizzle of oil and 1 clove of garlic. Cold smoke them with the smoker for about 5 minutes or cook them on the grill.
Cook the eggs for 7 minutes in boiling water. Cool them in water and ice, then shell them. Serve with the heart still warm together with the chicory.

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