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Archive for June 30th, 2009

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Big fan here of breakfast for dinner. I found this recipe on Eggs On Sunday blog. Perfect dinner tonight – we each had two. This recipe is modified from the original.

Breakfast crostini with poached egg, wilted spinach, and bacon

4 slices of crusty bread – ciabatta, sourdough, multigrain – you choose

4 tablespoons extra virgin olive oil

2 cloves garlic, minced

pinch of crushed red pepper

2 teaspoons minced fresh herbs – your choice (I had thyme handy)

6 slices of turkey bacon

2 small shallots, minced

4 big handfuls of baby spinach

4 large eggs

1 tablespoon white vinegar

coarse salt and freshly ground pepper

grated soy parmesan

Preheat oven to 425 degrees F. Prep all your ingredients before your start.

Heat 3 tablespoons olive oil in small saucepan over medium-high heat with the garlic, crushed red pepper and herbs until the garlic starts to sizzle. Saute about 30 seconds then remove from heat. Place the slices of bread on a sheet pan and brush them on top with this oil. Bake in oven for about 10 minutes, til they start to turn golden around the edges. Remove pan from oven and turn off oven.

While bread is browning, saute your bacon over medium-high heat until nicely browned. Set aside. In same skillet, with the remaining tablespoon olive oil, saute the shallot until it starts to brown. Then add the spinach along with pinch of salt and pepper and saute until spinach is bright green and wilted. Remove from heat.

Assemble the crostini: Lay two slices of bacon criss-cross across each slice of bread. Using a slotted spoon, divide the sauteed spinach between the crostini, on top of the bacon. Place baking sheet in the still warm oven, to keep warm.

Poach the eggs: Fill a skillet with 2-3″ of water and 1 tablespoon of vinegar. Bring to a simmer, covered. While it’s coming to a simmer, crack each egg into its own little cup, making sure the yolks stay intact. When the water is simmering, turn down heat so it’s barely bubbling and lower each egg into the water, one at a time. Simmer the eggs, uncovered, for about 3 minutes.

Place crostini on a plate. When the eggs are done, remove them from the water with a slotted spoon and carefully place them on top of the spinach. Top with coarse salt, freshly ground pepper, and a little soy parmesan. Makes 2 – 4 servings.

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