Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.
Recipe information
Yield
4 Servings
Ingredients
4
2
4
¾
1
1
Preparation
Step 1
Heat 1 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Cook Speck until golden brown and crisp, about 2 minutes per side; transfer to a plate.
Step 2
Heat 1 Tbsp. oil in same skillet over medium-high and fry 2 eggs until whites are golden brown and crisp around the edges and set around the yolks (which should still be runny), about 2 minutes; transfer to a plate. Repeat with 1 Tbsp. oil and remaining 2 eggs.
Step 3
Heat remaining 1 Tbsp. oil in skillet. Add red pepper flakes and cook, stirring often, until lightly toasted and fragrant, about 1 minute. Add escarole to skillet, toss to coat, and cook, stirring often, until slightly wilted, about 1 minute. Remove from heat and add fish sauce; season with salt and pepper. Serve topped with crisped ham and fried eggs.