Pancetta-Wrapped Radicchio with Baked Eggs

• 3 large heads of radicchio (about 1 1/2 pounds), each cut into 6 wedges
• 2 teaspoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• 1/2 pound thinly sliced pancetta (about 18 slices)
• 2 tablespoons unsalted butter, cut into 6 pieces
• 6 large eggs
• 1 cup flat-leaf parsley leaves
• 2 teaspoons fresh lemon juice

1. Preheat the oven to 350.
2. Drizzle the radicchio wedges with olive oil and lightly season with salt and pepper.
3. Wrap a slice of pancetta securely around each radicchio wedge and arrange on a large baking sheet.
4. Bake for about 30 minutes, turning once, until the pancetta is crisp and the radicchio is tender.
5. Meanwhile, put a piece of the butter in each of six 1/2-cup ramekins.
6. Set the ramekins on a rimmed baking sheet and heat them in the oven until the butter melts.
7. Carefully break 1 egg into each ramekin and season with salt and pepper.
8. Bake for about 12 minutes, or until the whites are just set and the yolks are still runny.
9. In a medium bowl, toss the parsley with the 2 teaspoons of olive oil and the lemon juice; season with salt and pepper.
10. Spoon the parsley salad onto 6 plates and top with the baked pancetta-wrapped radicchio.
11. Run a knife around each egg, carefully slide them onto the plates and serve.

radicchio, extravirgin olive oil, kosher salt, pancetta, unsalted butter, eggs, flatleaf parsley, lemon juice

Taken from www.foodandwine.com/recipes/pancetta-wrapped-radicchio-with-baked-eggs (may not work)