Poached Egg Crostone With Wilted Spinach And Bacon Recipe

Name: Poached Egg Crostone With Wilted Spinach And Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 425u00b0F. 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
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
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 saute 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
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
Place 1 bread on each of 4 plates. Using slotted spoon, place 1 poached egg atop each. Sprinkle with salt and pepper.
6
Top with Parmesan; serve immediately.

1841

kcal

Calories

154

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup plus 2 tablespoons olive oil, 2 garlic cloves, peeled, crushed, 1 tablespoon chopped fresh thyme, 1 teaspoon dried crushed red pepper, and more.

Yes, Poached Egg Crostone With Wilted Spinach And Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poached Egg Crostone With Wilted Spinach And Bacon

How did you like this recipe?

Frequently Asked Questions