Serves: Makes 4 servings
- 4 large eggs, at room temperature
- 3 tablespoons extra virgin olive oil
- 4 hearts of romaine, each 5 to 6 ounces, halved lengthwise with the core attached
- Kosher or sea salt and freshly ground black pepper
- Chunk of Parmigiano Reggiano cheese, for grating
- 4 lemon wedges
Procedures:Why six minutes? Because that timing produces a picture-perfect boiled egg, with a firm white and a creamy, brilliant yellow yolk. If you have never grilled romaine hearts, a delightful surprise awaits. Thanks to their natural sugar, they color up beautifully on the grill. Cook them until they hover on the brink between tender and crisp. Shower with Parmigiano Reggiano and accompany with lemon wedges and your impeccable eggs. Serve as a first course or side dish for a grilled T-bone steak.
- Prepare a moderate charcoal fire or preheat a gas grill to medium (375°F).
- Put the eggs in a saucepan with water to cover by 1 inch. Bring to a boil over high heat, then immediately cover and set aside for 6 minutes exactly. Drain and quickly run under cold running water until cool, then peel and set aside.
- Put the olive oil on a tray or platter. Turn the romaine hearts in the oil to coat them all over. Season with salt.
- Place the romaine hearts directly over the coals or gas flame. Cook, turning as needed, until they are lightly browned on both sides, crisp in spots, and tender yet still a touch crunchy, 5 to 7 minutes.
- Transfer the romaine hearts to a serving platter or individual plates. Grind some pepper over the romaine, then grate Parmigiano Reggiano over them, using as much as you like. Cut the eggs in half and place them alongside the romaine. Sprinkle a little salt on the eggs. Accompany with the lemon wedges. Serve immediately.