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1
For the bacon, onion and tomato jam: Toss the bacon into a large saute pan with a few drops of olive oil and the crushed red pepper flakes.
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2
Bring the pan to medium heat and cook the bacon until brown and crispy, 6 to 7 minutes.
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3
Spoon out 2 tablespoons of the rendered bacon fat from the pan and reserve.
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4
Add the onions and tomatoes and season with salt.
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5
Continue to cook, stirring occasionally, until the tomatoes and onions are soft and very aromatic, 12 to 15 minutes.
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6
Taste and reseason if needed.
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7
Stir in the oregano.
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8
Keep warm until ready to serve.
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9
For the toast and wilted spinach: Preheat a cast-iron griddle pan over medium-high heat.
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10
Once heated, add the butter and melt.
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11
Once melted, add the Pullman rounds and toast on both sides until golden brown, about 1 minute per side.
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12
Once toasted, remove from the pan and carefully rub each piece with the garlic cloves.
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13
Set aside on plates.
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14
Add the reserved bacon fat to a large saute pan and preheat over medium-high heat.
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15
Once heated, add the spinach and salt and stir until wilted.
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16
Drain and discard any excess water.
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17
Taste and adjust the seasoning as needed.
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18
Top the bread with the spinach just before serving.
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19
For the poached eggs: Fill a medium saucepan two-thirds of the way with water.
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20
Add the vinegar and bring to boil (BTB).
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21
Reduce the heat until no bubbles break the surface of the waterthe idea is to create an egg Jacuzzi, a very gentle cooking method.
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22
Crack the eggs into the poaching liquid and cook for 4 minutes.
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23
When done, the whites will be cooked through and the yolks will be warm and runny.
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24
Remove the eggs from the poaching liquid and blot on a paper towel before putting on the wilted spinach and toast.
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25
Top with the bacon jam and garnish with fresh oregano.
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26
Serve with a pitcher of freshly squeezed grapefruit juice.
