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1
Preheat the oven to 400 degrees F.
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2
Put the eggs in a pan, cover with water and bring to a boil over medium heat.
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3
Cover the pan, turn off the heat and let stand 10 minutes.
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4
Run the eggs under cold water, crack and return to cold water for a few minutes to loosen shells.
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5
Chop the eggs and set aside.
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6
Arrange the bread on a baking sheet and toast in the oven until golden, about 8 to 10 minutes.
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7
Remove baking sheet from the oven and rub with the garlic.
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8
Drizzle with oil and sprinkle with the cheese, then return to the oven to melt the cheese, about 1 to 2 minutes.
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9
While bread toasts, heat a skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, a couple of turns of the pan.
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10
Add the pancetta and crisp for about 3 minutes.
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11
Stir in the mushrooms and cook until tender, about 8 to 10 minutes.
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12
Season with salt and pepper, to taste, and deglaze the pan with Marsala or dry sherry.
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13
While mushrooms cook, combine spinach with red onions and dress with juice of 1 lemon, a liberal drizzle of extra-virgin olive oil and nutmeg.
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14
Arrange the toasts on a platter and top with the mushrooms and spinach.
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15
Garnish with chopped eggs and serve.
