3389. POACHED EGGS with BACON CRUMBS and SPINACH

makes four first-course servings 


2 ounces day-old baguette, cut into 1/2-inch pieces 
1/4 pound bacon, minced (1 1/4 cups) 
Kosher salt 
freshly ground pepper 
1 tablespoon extra-virgin olive oil 
10 ounces baby spinach 
1 tablespoon distilled white vinegar 
4 large eggs 
freshly grated nutmeg, for garnish 

In a food processor, pulse the baguette pieces until coarse crumbs form. In a medium skillet, toast the crumbs over moderate heat, stirring occasionally, until golden, 8 minutes. Transfer the bread crumbs to a medium bowl. 

Wipe out the skillet. Add the bacon and cook over moderate heat, stirring occasionally, until browned and crisp, 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, then stir the bacon into the bread crumbs. Season with salt and pepper. 

In a large skillet, heat the olive oil until shimmering. Add the spinach and 3 tablespoons of water and cook over moderately high heat, stirring, until just wilted, about 3 minutes. Using tongs, transfer the spinach to a bowl and season with salt and pepper; keep warm. 

Meanwhile, bring a large, deep skillet of water to a simmer over moderate heat. Add the white vinegar and a generous pinch of salt. Crack the eggs into a small bowl, one at a time, and carefully slide into the simmering water. Poach the eggs over moderate heat until the whites are set but the yolks are still slightly runny, about 4 minutes. Transfer the poached eggs to paper towels to drain. 

Transfer the spinach to plates. Top with the eggs, a sprinkle of bacon crumbs and a pinch of nutmeg. Serve. 


bacon recipe source: Marcelo Betancourt, Food & Wine, May 2013