1 small head radicchio, leaves torn into 2-inch (5-cm) pieces
1 tablespoon olive oil
1 teaspoon kosher salt
2 tablespoons fruity extra-virgin olive oil
4 large eggs
3½ tablespoons balsamic vinegar
Set a rack in the center of the oven and preheat the oven to 350°F (175°C). Have ready two warmed dinner plates.
Place the radicchio on a baking sheet, drizzle with the 1 tablespoon pure olive oil, and sprinkle with the salt. Roast until the leaves are wilted and the tips are bronzed and a little crunchy, about 12 minutes, stirring once or twice as they roast. Remove from the oven and set aside on the pan.
In a nonstick or well-seasoned medium skillet, heat 1 tablespoon of the fruity olive oil over medium heat until hot but not yet smoking. Crack 2 of the eggs into the pan and cook until they are set on the bottom, about 45 seconds. Flip the eggs over and cook until the yolks are as you like them, about 30 seconds more for glorious medium-rare yolks, supple and creamy. Slide the eggs onto a warm plate. Add the remaining 1 tablespoon of the fruity olive oil to the pan and cook the remaining 2 eggs in the same way. Arrange the roasted radicchio leaves on the plates around the eggs.
In the same pan, heat the vinegar over medium heat until it sizzles and reduces slightly, just a few moments. Remove from the heat, drizzle the warm vinegar over the eggs, and serve immediately.
Reprinted from The Foreign Cinema Cookbook by Gayle Pirie and John Clark.
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