Hearty and full of flavour, this Spinach and Egg Crostoni makes a great breakfast, lunch or snack.
1 tbsp. olive oil
2 tbsp. butter
About 1 pound baby spinach
Pinch of nutmeg (optional)
Salt and freshly ground pepper, to taste
1/2 cup grated or shaved Parmesan cheese
Water, for poaching the eggs
Splash of white vinegar, for poaching the eggs
2 thick slices of country bread
Truffle oil or extra virgin olive oil, for drizzling
Add 1 tbsp. olive oil and 2 tbsp. butter to fry pan over medium high heat. When butter melts, add spinach. Add spinach, nutmeg and salt and pepper. Sauté the spinach until just starts to wilt, about 2 to 3 minutes. Turn off heat and add 1/4 cup grated Parmesan cheese and mix well. Keep warm.
To poach the eggs: Fill a saucepan with approximately 3-inches water. Stir in vinegar. (The vinegar will help the egg whites coagulate faster). Bring water to a simmer. Swirl the water in the pan in a circular motion to create a vortex. Break 1 egg into a cup and slide into the swirling water. Repeat with remaining egg. Cook eggs at a bare simmer until whites are firm but yolks are still runny, about 3 to 4 minutes. Transfer eggs with a slotted spoon onto paper towels to drain. Season the poached eggs with salt and pepper.
While the eggs are poaching, toast or grill bread slices until golden brown. Butter bread with remaining 1 tbsp. of butter.
To assemble crostoni: Top toasted bread with spinach mixture and make a well in the middle. Add poached egg to well. Finish crostoni with salt and pepper and remaining Parmesan cheese. If desired, drizzle with a little truffle oil or olive oil. Makes 2 big crostoni.
Yield: 2 servings.