Poached Eggs Florentine

1. 1

   To poach the eggs, half-fill a deep frying pan with water. Add vinegar. Bring to a boil over high heat. Reduce heat and hold at a gentle simmer. Crack 1 egg into a small bowl. Swirl water to create a whirlpool then add egg. Poach for 3 mins, or until cooked to your liking. Drain on paper towels. Repeat with remaining eggs.

2. 2

   Meanwhile, heat oil in a large frying pan over medium heat. Add pancetta and cook, turning, for 2 mins, or until crisp. Drain on paper towels. Add bread to pan and cook, stirring, for 2 mins, or until golden brown. Set aside. Add spinach to pan and cook, stirring, for 1 min, or until just wilted. Set aside.

3. 3

   Whisk together sour cream, 1/2 the parmesan and mustard. Season.

4. 4

   Divide spinach between serving plates. Top with croutons, pancetta and eggs. Add a dollop of sour cream mixture. Season with fresh ground pepper. Sprinkle with remaining parmesan. Serve drizzled with oil.

* Per serving · 4 servings · Values may vary.