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1
In a food processor, pulse the baguette pieces until coarse crumbs form.
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2
In a medium skillet, toast the crumbs over moderate heat, stirring occasionally, until golden, 8 minutes.
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3
Transfer the bread crumbs to a medium bowl.
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4
Wipe out the skillet.
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5
Add the bacon and cook over moderate heat, stirring occasionally, until browned and crisp, 8 minutes.
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6
Using a slotted spoon, transfer the bacon to paper towels to drain, then stir the bacon into the bread crumbs.
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7
Season with salt and pepper.
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8
In a large skillet, heat the olive oil until shimmering.
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9
Add the spinach and 3 tablespoons of water and cook over moderately high heat, stirring, until just wilted, about 3 minutes.
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10
Using tongs, transfer the spinach to a bowl and season with salt and pepper; keep warm.
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11
Meanwhile, bring a large, deep skillet of water to a simmer over moderate heat.
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12
Add the white vinegar and a generous pinch of salt.
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13
Crack the eggs into a small bowl, one at a time, and carefully slide into the simmering water.
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14
Poach the eggs over moderate heat until the whites are set but the yolks are still slightly runny, about 4 minutes.
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15
Transfer the poached eggs to paper towels to drain.
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16
Transfer the spinach to plates.
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17
Top with the eggs, a sprinkle of bacon crumbs and a pinch of nutmeg.
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18
Serve.
