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)
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
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