- 1/3 cup extra virgin olive oil (EVOO), plus extra for brushing
- 2 cloves garlic, crushed
- 1 sprig rosemary
- 8 scallions, trimmed
- 1 head escarole or romaine, quartered lengthwise, rinsed and dried
- 1 lemon, juiced
- Salt and pepper
- 1/2 pound speck or prosciutto de Parma, sliced
- Butter, to cook eggs
- 4 large eggs
Pre-heat an outdoor grill or indoor grill pan or griddle to medium-high.
In a small pot over medium heat, heat 1/3 cup of the EVOO with the garlic and rosemary to infuse, 2-3 minutes, or until the garlic bubbles.
Arrange a couple of scallions on each escarole quarter and dress with the infused oil and lemon juice; season with salt and pepper. Wrap each greens bundle around its center with the speck, pressing the slices together where they overlap. Brush the bundles with a little EVOO, then grill until the greens' edges are browned and the speck is crisp, about 2 minutes per side.
In a nonstick skillet, melt the butter over medium heat and cook the eggs sunny-side up or to desired doneness.
Serve the greens and ham topped with an egg.