Remove the unsightly outer leaves from the chicory, cut the stems in half lengthwise or completely, depending on their size. Heat a wide saucepan or a large frying pan, melt 15 g of butter in it. Put the chicory in it, fry it briefly, turn it once to the other side and pour the white wine. Bring to the boil, season the chicory with salt, put a lid on the saucepan or frying pan and cook over medium heat for about 10 minutes until soft.
Remove the shell from the eggs and mash them on a plate with a fork until the yolks are finely crumbly and the egg whites in small pieces.
Heat a pan, melt the remaining butter in it and fry the breadcrumbs in it for about 2 minutes. Chop the parsley and add to the Reindl with the eggs. Reduce the temperature a little and roast for another three to four minutes. Season with salt, pepper and a pinch of nutmeg.
Take out the chicory carefully, cut out the stalk if necessary (but everyone can do the same on the plate) and form the egg mixture over it. Serve with boiled potatoes.
The sauce goes just as well with cauliflower, asparagus spears, broccoli or salsify.