Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs

Ingredients

• 4 large duck* eggs 
• 2 large heads endive rinsed ends trimmed drained () (leave some water on leaves)
• 1 cup fregola sarda 
• 2  garlic cloves thinly sliced
• 0.8 tsp kosher salt divided
• 0.5 cup chicken broth reduced-sodium
• 5 tbsp olive oil extra-virgin divided
• 0.5 cup parmesan cheese finely grated
• 0.5 tsp pepper 
• 0.3 cup distilled vinegar white

Equipment

• frying pan
• paper towels
• sauce pan
• slotted spoon

Directions

1. Toast couscous in 1 tbsp. oil in a medium saucepan over medium heat, stirring occasionally, until mostly golden, 7 to 8 minutes (if using fregola, omit oil and toasting).
2. Add 1/4 tsp. salt and 2 cups water (and fregola, if using); bring to a boil. Cover, reduce heat, and simmer until barely tender, 8 to 10 minutes.
3. Drain.
4. Cook garlic in remaining 1/4 cup oil in a large frying pan over medium heat until softened but still pale, 2 to 3 minutes.
5. Add escarole and cook until it begins to wilt, 2 to 3 minutes.
6. Add couscous and stir to coat, then add broth and 1/2 tsp. pepper and cook 2 to 3 minutes more. Season with about 1/4 tsp. salt and pepper to taste and keep warm.
7. Fill saucepan used for couscous three-quarters full of water, add vinegar, and cook over high heat until bubbles barely break the surface. Reduce heat to medium-low. Crack eggs into water and give water a gentle stir to ensure eggs aren't sticking to pan. Cook 3 minutes for runny yolks. With a slotted spoon, transfer eggs to paper towels.
8. Sprinkle with about 1/4 tsp. salt and pepper to taste.
9. Divide escarole mixture among 4 soup plates and set an egg on each.
10. Drizzle with more oil and sprinkle with parmesan.
11. *Buy fregola sarda from markethallfoods.com or at gourmet grocery stores. Look for duck eggs at Asian and farmers' markets.