Escarole with Crispy Ham and Eggs

egg escarole fish sauce ham

Alison Roman

4 Servings

Source

Ingredients

4 tablespoons olive oil, divided

2 ounces thinly sliced Speck or prosciutto

4 large eggs

¾ teaspoon crushed red pepper flakes

1 head of escarole, leaves separated and torn into large pieces

1 teaspoon fish sauce (such as nam pla or nuoc nam)

Kosher salt, freshly ground pepper

Method

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.

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.

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.