Preparation
- 1
Wash the monk's beard thoroughly under cold water.
- 2
Peel the potatoes and halve them if needed so they cook faster.
- 3
Wash the radicchio and cut it into quarters or wedges if needed.
Monk's Beard with Potatoes and Fried Egg
40 min·96 ViewsTranslated
A simple and tasty dish with monk's beard, boiled caraway potatoes, fried egg, and pan-fried radicchio. Perfect for a quick dinner.
Allergens
Vegetarian
Pescatarian
Halal
Gluten-Free
652kcal
2 Portions · 820 g
Protein
29 g
Carbohydrates
81 g
Fat
21 g
Fiber
13 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
2
g
- Monk's Beard200 grams
- Potato400 grams
- Caraway1 teaspoon
- Eggs2
- Radicchio1
- Butter2 tablespoons
- Salt1 teaspoon
- Black Pepper1 pinch
Cooking Potatoes
- 4
Put the peeled potatoes in a pot and cover them with water. Add a teaspoon of salt and the caraway.
- 5
Bring the water to a boil and let the potatoes cook for about 15-20 minutes until they are done. Drain the water and set them aside.
20 min
Preparing Vegetables
- 6
Bring lightly salted water to a boil in a small pot. Add the washed monk's beard and blanch it for about 1-2 minutes. It should still be al dente.
2 min - 7
Drain the monk's beard and quickly rinse it with cold water to stop the cooking process and preserve its color.
- 8
Heat 1 tablespoon of butter in a large pan. Add the blanched monk's beard and sauté it for 1-2 minutes, season with a little salt and pepper. Remove it from the pan.
2 min - 9
Add the remaining 1 tablespoon of butter to the same pan. Fry the radicchio for 2-3 minutes until it softens slightly and gets some color. Season it also with salt and pepper.
3 min
Frying Fried Eggs
- 10
Heat a non-stick pan over medium heat. Add some oil or butter as desired.
- 11
Carefully crack the eggs into the pan and fry them as fried eggs until the whites are set and the yolks are still runny. Season them with salt and pepper.
Serving
- 12
Distribute the cooked caraway potatoes, the pan-fried monk's beard, and the radicchio onto plates.
- 13
Place a fried egg next to each. Serve the dish immediately and enjoy!
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