Barzotto-style egg with escarole cream and sweet potatoes is a dish that will awaken your taste buds with its unique blend of textures and flavors. This dish is a wonderful twist on the traditional potato and egg breakfast, with the addition of escarole cream adding a depth of flavor that will have you craving more.

To make this dish, you’ll need a few key ingredients. For the egg, choose a fresh, organic or free-range egg. For the escarole cream, you’ll need fresh escarole, heavy cream, and salt. And for the sweet potatoes, choose a variety that is naturally sweet, like a Japanese sweet potato.

Start by boiling your sweet potato until it’s fork-tender, then remove it from the water and peel it. Cut it into small cubes and set it aside.

Next, prepare your escarole cream. Wash the escarole and finely chop it. Heat a small saucepan over medium heat and add the chopped escarole, along with a pinch of salt. Cook until the escarole is wilted and tender, then add the heavy cream and bring it to a simmer. Reduce the heat to low and let the cream cook down until it’s thick and silky, stirring constantly.

To prepare the egg, heat a medium-sized skillet over medium heat. Crack the egg into the skillet and let it cook until the whites are set but the yolk is still runny. Use a spatula to gently lift the egg out of the skillet and place it on a plate.

To assemble your Barzotto-style egg with escarole cream and sweet potatoes, spoon a generous amount of escarole cream onto the plate. Top with the sweet potato cubes, then carefully place the egg on top of the sweet potatoes. Finish with a sprinkle of salt, if desired.

When you cut into the egg, the yolk will mix with the escarole cream and sweet potatoes to create a creamy, rich sauce that will be the highlight of this dish. The sweet potatoes add a natural sweetness that complements the creaminess of the egg and the bitterness of the escarole.

This dish is perfect for a lazy weekend morning when you have a bit more time to spend in the kitchen. It’s also a great option for brunch or a dinner party when you want to impress your guests with something unique and flavorful.

Ultimately, the Barzotto-style egg with escarole cream and sweet potatoes is a dish that is both satisfying and sophisticated. It’s a dish that will leave you feeling full and content, while also satisfying your desire for something new and exciting. Try it today and see for yourself why this dish has become one of the most beloved breakfasts in Italy.

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