Spinach Poached Eggs with Pancetta and Grana
There's no hollandaise sauce here, but there's loads of good cheese and nutrition. This is also a delicious breakfast with Grana Padano, Piave, or a medium-aged Gouda.
INGREDIENTS | SERVES 2
- 2 thin slices of good-quality pancetta
- 1 teaspoon olive oil
- 2 large eggs
- 2 slices sourdough French bread
- About 10 spinach leaves
- ¼ teaspoon fresh chives, finely chopped
- 1½ ounces Parmigiano-Reggiano, shaved
- Salt and pepper to taste
In a small skillet, gently heat the pancetta until warm. Meanwhile, prepare poached eggs and toast the sourdough bread. Wash and pat dry the spinach leaves.
Brush each piece of toast with olive oil, then layer as follows: 4–5 spinach leaves, half of the shaved Parmigiano-Reggiano, a slice of pancetta, one egg, a sprinkling of chives, and salt and pepper to taste. Serve immediately.