A cube of braised endive served on a cheese plate at The French Laundry inspired Adam Roberts to recreate what he had tasted at home. Better yet, he decided to prepare it for breakfast, served aside what he calls a “typical breakfast of scrambled eggs and toast.”
“The suprise is that (braised endive) is really easy to make at home,” Adam writes. With the help of a little butter, olive oil and heat (oh, and more butter), Adam transformed a few heads of endive into his morning side dish.
Did the braised endive play nice with the eggs and toast? Click here to find out and see if you dare to try endive for breakfast!
Adam Roberts started his blog Amateur Gourmet as a way to chronicle his journey into the culinary world and out of a career in law. Along the way he has published a cookbook, hosted “The FN Dish” on the Food Network website and written for some of the best known food sites and publications around.