Method:Frying

1. Formula

1. 2 (1/2 inch thick) slices crusty bread
2. 1 clove garlic, peeled
3. 2 teaspoons extra-virgin olive oil
4. 2 leaves radicchio, torn in half
5. 1 1/2 tablespoons unsalted butter, or more to taste
6. 2 large eggs (at room temperature)
7. 1 tablespoon whole milk or heavy cream
8. Pinch of salt
9. 1/2 ounce Monterey Jack cheese
10. 1 sprig flat-leaf parsley, leaves torn

2. Nutrition Information

• Calories: 274 kcal
• Carbohydrates: 10 g
• Dietary Fiber: 1 g
• Fat: 21 g
• Protein: 10 g
• Sugars: 1 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Use any bread you like: I prefer crusty Italian. After toasting, I rub a ton of garlic on for spice and drizzle olive oil to mellow out the flavors. Radicchio's bite is nice, but any leafy vegetable will do.
2. I add the eggs directly to the warm pan (fewer dirty dishes). I poke the yolks and start stirring over low heat, slow and steady, like when I make risotto. If I lose my patience, I turn up the heat a bit.
3. I layer the bruschetta-like toast with radicchio, add the creamy eggs and Monterey Jack (which melts instantly as it hits the eggs), then scatter parsley on top -- all mine to enjoy.

4. Remark

Notes: