You either hate it or love it: chicory. It can be really bitter, hence why it’s not everyone’s favorite. Today we’re making Chicory with Egg Mimosa. This time the chicory isn’t cooked and doesn’t go in the oven, no you stir fry the chicory shortly. This way it’s not soft, but still has a bite. The chicory with eggs is a perfect side dish or a small salad on its own.
For this chicory with egg, the chicory is the bitter and a bit of a bite part of the dish. The eggs, parsley, nutmeg and powdered sugar make the dish taste less sharp, even somewhat sweeter. The recipe is from Allerhande magazine number 9, season 2003. A Belgian cuisine inspired dish.
Easy to follow, step-by-step explained. I omitted the salt, wasn’t needed.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Chicory with Egg Mimosa
Allergies: nutmeg, egg, sugar.
4 sprouts of chicory
7 grams of parsley
2 tablespoons butter
1 teaspoon powdered sugar
Boil eggs in 8 minutes. Rinse the chicory. Chop of the bottoms and the heart. Cut into strips. Rinse eggs with cold water and peel. Slice the eggs in half. Chop the white parts. Crumble the yolks with a fork.
Take the leaves of the parsley. Cook them for 20 seconds in 1 tablespoon of butter. Add the egg to the parsley and butter and mix. Flavor with pepper and nutmeg.
In a wok heat 1 tablespoon of butter. Stir fry the chicory for about 3 minutes. Sprinkle with powdered sugar and stir fry another minute.
Scoop the chicory in a bowl and top with the mimosa.
- Recipe source is Allerhande.
- Enough for 4 persons.