Boil eggs until hard, rinse with cold water and cool. Rinse potatoes, remove peel and cook until tender in about 20 minutes.
Remove outer chicory leaves perhaps if they are blotchy. Cut perennials in half lengthwise. Melt 1 tbsp butter in a large frying pan. Sauté chicory briefly, turning once to the other side, and pour on white wine. Bring to a boil, season chicory with salt, cover frying pan and steam over medium heat for 10 minutes until tender.
Remove shell from eggs, cut into quarters and mash with a fork until egg yolks are finely crumbly and egg whites are in small pieces. Rinse parsley, shake dry and chop finely.
Melt remaining butter in a saucepan and toast breadcrumbs in it for about 2 min. Add eggs and chives to the saucepan. Reduce temperature a little and roast the lot for another three to four min, season with salt, pepper and a pinch of nutmeg.
Carefully take out the chicory, and form the egg mixture over it. Serve with boiled potatoes.
Tip: The sauce goes equally well with cauliflower, asparagus spears, romaneso, broccoli or salsify.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.
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