Sooo yummy

Made this Racheal Ray recipe for dinner last night and it was so easy and very delicious. It got three thumbs up from PJ, my Mom and myself. I couldn't find escarole at the store so I substituted prebagged and chopped romaine lettuce and just tossed it very quickly in the pan not hardly wilting at at all, just coating it with all the yummy flavor. I also added a little shredded parmesan cheese on top since I had it in the fridge. :HERE: is the link to the recipe on Racheal's site for easy printing.

Greens with Eggs and Ham

5 tablespoons extra-virgin olive oil (EVOO) 2 to 3 cloves garlic, grated or finely chopped 2 teaspoons anchovy paste or 4 canned anchovy fillets 2 heads escarole, shredded Grated peel of 1 lemon and juice of ½ lemon 1 pinch nutmeg Salt and pepper 4 slices prosciutto, halved crosswise 8 large eggs

1. In a large skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add the garlic and anchovy paste and cook until the garlic is softened, about 2 minutes. Add the escarole, lemon peel and nutmeg; season with pepper and cook for 2 minutes more.
2. In a large nonstick skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the prosciutto and fry until crisp, 1 to 2 minutes. Transfer to a paper-towel-lined plate. Crack the eggs into the skillet and fry over medium-low heat to desired doneness; season with salt and pepper.
3. Stir the lemon juice into the escarole. Pile onto 4 plates and top each with 2 eggs and crispy prosciutto. Serve with the bread.