From Cathy Whims, Chef/Owner, Nostrana Restaurant

Serves 4

2 medium-sized chicories (radicchio, catalogna chicory, curly endive, puntarelle or dandelion greens), cored and washed
1 bunch Swiss chard, beet greens or mustard greens, stemmed and washed
4 Tbsp extra-virgin olive oil
1 clove garlic, peeled and sliced
1 small dried red pepper, crushed
3/4 cup canned tomatoes, with juice, chopped
Salt
1 bay leaf
4 large slices ciabatta bread
4 large slices San Daniele prosciutto
4 eggs
Pecorino cheese

Heat 3 tablespoons olive oil in a large skillet and sauté garlic and red pepper until just golden. Add tomatoes, a pinch of salt, and bay leaf and cook over medium heat for 10 minutes. Add the still-wet greens and cook, tossing over low heat until tender, about 15 minutes.

Sauté prosciutto slices in remaining 1 tablespoon olive oil over medium-high heat to crisp. Crumble and keep warm.

Poach eggs. Toast ciabatta bread slices.

Top each ciabatta slice with 1/4 of the cooked greens. Top with poached egg and prosciutto and shave slices of pecorino over dish. Serve immediately.