Poached Eggs with Bacon Crumbs and Spinach
This starter was inspired by the torta pascualina (Easter tart), an Italian spinach-and-hard-cooked-egg tart that's popular in Argentina. Marcelo Betancourt serves poached eggs over sautéed spinach, with bacon-flecked bread crumbs standing in for the crust.
- 2 Ounce day-old baguette, cut into 1/2-inch piece
- 0.25 Pound bacon, minced (1 1/4 cup)
- kosher salt
- freshly ground pepper
- 1 Tbsp extra virgin olive oil
- Ounce baby spinach
- 1 Tbsp distilled white vinegar
- 4 large eggs
- freshly grated nutmeg, for garnish
In a food processor, pulse the baguette pieces until coarse crumbs form. In a medium skillet, toast the crumbs over moderate heat, stirring occasionally, until golden, 8 minutes. Transfer the bread crumbs to a medium bowl.
Wipe out the skillet. Add the bacon and cook over moderate heat, stirring occasionally, until browned and crisp, 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, then stir the bacon into the bread crumbs. Season with salt and pepper.
In a large skillet, heat the olive oil until shimmering. Add the spinach and 3 tablespoons of water and cook over moderately high heat, stirring, until just wilted, about 3 minutes. Using tongs, transfer the spinach to a bowl and season with salt and pepper; keep warm.
Meanwhile, bring a large, deep skillet of water to a simmer over moderate heat. Add the white vinegar and a generous pinch of salt. Crack the eggs into a small bowl, one at a time, and carefully slide into the simmering water. Poach the eggs over moderate heat until the whites are set but the yolks are still slightly runny, about 4 minutes.
Transfer the poached eggs to paper towels to drain.
Transfer the spinach to plates. Top with the eggs, a sprinkle of bacon crumbs and a pinch of nutmeg. Serve.
The bacon crumbs can be stored in an airtight container at room temperature for up to 3 days.
Recipe Credit: Marcelo Betancourt
Image Credit: Fredrika Stjärne