Clean the escarole, wash them well, break them up and let them dry for 5-10 minutes in a pan with salt and oil.

In the meantime, cut the bread into slices and toast it on both sides on a hot grill pan.

Start composing your soup bowls: put the escarole on the base of the dishes.
Cover the escarole with the bread, put 1 egg on each slice of bread (taking care not to break the yolk), then add hot broth with the saffron dissolved in until it is flush with the eggs.

Season with salt and pepper, then cover the bowls with aluminum foil and cook for 10 minutes in a preheated convection oven at 180 ° C.

The soup of bread and escarole is ready, serve it immediately.

Other Recipes you can read:

• Honey salmon bite – Recipe by – Italian cuisine ..

  Related recipes Recipes similar to Honey salmon bite Leave a comment Leave your comment if you have tried the recipe, if you want clarification before trying your hand at making ..

• Recipe Butter candles in michette – Italian cuisine reinvented by ..

  Our journey to discover regional flavors continues. We are in Lombardy where, after the marubini with vegetables and crispy bacon, we discover the Herbal butter michette and candlesa ..

• Custard yogurt toast – Recipe by – Italian cuisine ..

  Related recipes Recipes similar to Custard yogurt toast Leave a comment Leave your comment if you have tried the recipe, if you want clarification before trying your hand at making the ..