Here’s another meal that’s good for B, L, or D: Breakfast, Lunch, or Dinner. This one is for my gran’pa.

　　

Ingredients

4 servings

　　5 tablespoons extra-virgin olive oil (EVOO) (5 times around the pan), plus some for drizzling

　　4 large slices prosciutto di Parma, deli sliced but not too thin (you need to handle it)

　　6 garlic cloves, minced

　　1/2 teaspoon crushed red pepper flakes

　　1 tin of flat anchovy fillets, (8 to 10 fillets), drained (optional, but highly recommended)

　　1 1/2 pounds dandelion greens, trimmed and halved or torn across

　　Coarse black pepper

　　Freshly grated or ground nutmeg

　　4 large eggs

　　Coarse salt

　　2 scallions, finely chopped

　　

Step 1

Heat a large nonstick skillet over medium heat. Add the 5 tablespoons of EVOO and fry the sliced prosciutto for 5 minutes, until crisp. Remove the prosciutto with tongs, reserving the oil. Cool the prosciutto and crumble it into pieces. Set aside.

　　

Step 2

Preheat a griddle or second large nonstick skillet over medium heat.

　　

Step 3

To the oil in the first skillet, add the garlic, crushed red pepper, and anchovies. Melt the anchovies into the oil, 2 minutes, breaking them up with a wooden spoon. Once melted, the anchovies will taste nutty rather than fishy. Add the greens to the pan and wilt. Season the greens with pepper and nutmeg to taste. The anchovies should provide enough salt.

　　

Step 4

Drizzle EVOO on the hot griddle pan and fry the eggs as you like: sunny side up, over easy, or over hard.

　　

Step 5

Pile one fourth of the greens on each plate and top with bits of crisp prosciutto and a fried egg. Season the egg with salt and pepper, garnish with chopped scallions, and serve.

　　Rachael Ray 365: No Repeats