6 Belgian endives (1 ½ pounds)
2 tab lespoons butter
½ teaspoon salt
½ cup water
Egg Butter:
¼ cup butter
1 hard-boiled egg
½ teaspoon salt
1. Wash the endives and cut away the bottom part. Cut in half lengthwise.
2. Saute endives in butter in a skillet until they turn light golden brown.
3. Add salt and water and simmer, covered, for 10 minutes.
4. Meanwhile, make the Egg Butter. Stir the butter until soft. Chop the egg and mix with the butter. Season with salt. 5. Serve the endives with the egg butter and lemon wedges, if desired.
SERVES 4