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Poached Egg Crostone with Wilted Spinach and Bacon

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Poached Egg Crostone with Wilted Spinach and Bacon

Poached Egg Crostone with Wilted Spinach and Bacon

amanda

Equipment

  • Pots & Pans Set - Versatile set including an egg poacher pot

  • Food Processor - Perfect for chopping spinach, onions, or garlic

  • Mandoline Slicer - Useful for quickly and uniformly slicing bacon or vegetables

  • Chef Knife - A sharp, versatile knife for various tasks

  • Wire Whisk - Essential for whipping eggs and mixing ingredients thoroughly

  • Nonstick Frying Pan - Useful for cooking eggs in a nonstick fashion

  • Pastry Brush - Ideal for brushing with butter or olive oil before baking crostini

  • Microplane Grater - Perfect for grating hard cheeses and zesting citrus

  • Digital Food Scale - Helps in accurately measuring ingredients

  • Oven Thermometer - Ensures the correct oven temperature for baking or crisping bacon

  • Spatula - Useful for flipping eggs, stirring ingredients, and serving food

Ingredients

  • 1 cup plus 2 tablespoons olive oil

  • 2 garlic cloves, peeled, crushed

  • 1 tablespoon chopped fresh thyme

  • 1 teaspoon dried crushed red pepper

  • 1 16-ounce oval-shaped loaf country white sourdough bread

  • 8 thick bacon slices

  • 2 tablespoons minced shallot

  • 1 10-ounce bag fresh baby spinach

  • 1 tablespoon distilled white vinegar

  • 1/2 teaspoon salt

  • 4 large eggs

  • Parmesan cheese shavings

Instructions

1

Instruction 1

Preheat oven to 425°F. Combine 1 cup olive oil and next 3 ingredients in small saucepan. Cook over medium-high heat 2 minutes to release flavors. Remove from heat. Season mixture with salt and pepper.
2

Instruction 2

Using large serrated knife, trim off crust from top and sides of bread, leaving bottom crust intact to form rectangle-shaped loaf. Quarter trimmed loaf crosswise, forming 4 thick rectangular pieces. Cut deep nest in 1 piece, leaving 1/2-inch border on all 4 sides and 3/4-inch-thick base. Pull out bread center. Repeat with remaining bread pieces; reserve centers for another use. Place hollowed-out bread pieces on small baking sheet. Brush bread all over with olive oil mixture. Bake until bread is golden brown, about 7 minutes. Cool bread; maintain oven temperature.
3

Instruction 3

Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Heat remaining 2 tablespoons olive oil in large pot over medium heat. Add shallot and sauté 2 minutes. Add spinach and stir until just wilted. Fill 12-inch-diameter skillet with water to within 1/2 inch of top. Add vinegar and 1/2 teaspoon salt. Bring to boil over medium-high heat. Break 1 egg into small custard cup, being careful to keep yolk intact. Gently slide egg into boiling water; repeat with remaining eggs. Simmer until eggs are softly cooked, about 3 minutes.
4

Instruction 4

Meanwhile, fill each bread hollow with spinach; top with bacon, breaking bacon slices in half to fit. Place in oven until heated through, about 5 minutes.
5

Instruction 5

Place 1 bread on each of 4 plates. Using slotted spoon, place 1 poached egg atop each. Sprinkle with salt and pepper.
6

Instruction 6

Top with Parmesan; serve immediately.
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