Main
Recipes
Poached Egg Crostone with Wilted Spinach and Bacon Recipe

Poached Egg Crostone with Wilted Spinach and Bacon Recipe

Posted by

Rate It!

Poached Egg Crostone with Wilted Spinach and Bacon

Add your photo!

Ingredients

Count

Nutrition

391

Calories

Comments Print recipe

Ingredients:

Serving

1 cup plus 2 tbsp olive oil
2 garlic cloves, peeled, crushed
1 tbsp chopped fresh thyme
1 tsp dried crushed red pepper
1 16-oz oval-shaped loaf country white sourdough bread
8 thick bacon slices
2 tbsp minced shallot
1 10- oz bag fresh baby spinach
1 tbsp distilled white vinegar
1/2 tsp salt
4 large eggs
parmesan cheese shavings

Directions:

Preheat oven to 425°F. Combine 1 cup olive oil and next 3 ingredients in small saucepan. Cook over medium-high heat 2 minutes to release flavors. Remove from heat. Season mixture with salt and pepper.
Using large serrated knife, trim off crust from top and sides of bread, leaving bottom crust intact to form rectangle-shaped loaf. Quarter trimmed loaf crosswise, forming 4 thick rectangular pieces. Cut deep nest in 1 piece, leaving 1/2-inch border on all 4 sides and 3/4-inch-thick base. Pull out bread center. Repeat with remaining bread pieces; reserve centers for another use. Place hollowed-out bread pieces on small baking sheet. Brush bread all over with olive oil mixture. Bake until bread is golden brown, about 7 minutes. Cool bread; maintain oven temperature.
Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Heat remaining 2 tablespoons olive oil in large pot over medium heat. Add shallot and sauté 2 minutes. Add spinach and stir until just wilted. Fill 12-inch-diameter skillet with water to within 1/2 inch of top. Add vinegar and 1/2 teaspoon salt. Bring to boil over medium-high heat. Break 1 egg into small custard cup, being careful to keep yolk intact. Gently slide egg into boiling water; repeat with remaining eggs. Simmer until eggs are softly cooked, about 3 minutes.
Meanwhile, fill each bread hollow with spinach; top with bacon, breaking bacon slices in half to fit. Place in oven until heated through, about 5 minutes.
Place 1 bread on each of 4 plates. Using slotted spoon, place 1 poached egg atop each. Sprinkle with salt and pepper.
Top with Parmesan; serve immediately.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	390.55 Kcal (1635 kJ)
Calories from fat	309.84 Kcal
		% Daily Value*
Total Fat	34.43g	53%
Cholesterol	222.96mg	74%
Sodium	789.41mg	33%
Potassium	603.5mg	13%
Total Carbs	5.43g	2%
Sugars	0.45g	2%
Dietary Fiber	1.7g	7%
Protein	16.19g	32%
Vitamin C	22.7mg	38%
Iron	3.3mg	18%
Calcium	108.4mg	11%

Amount Per 100 g
Calories	199.03 Kcal (833 kJ)
Calories from fat	157.9 Kcal
		% Daily Value*
Total Fat	17.54g	53%
Cholesterol	113.62mg	74%
Sodium	402.3mg	33%
Potassium	307.56mg	13%
Total Carbs	2.77g	2%
Sugars	0.23g	2%
Dietary Fiber	0.86g	7%
Protein	8.25g	32%
Vitamin C	11.5mg	38%
Iron	1.7mg	18%
Calcium	55.3mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Poached Egg Crostone With Spinach And Bacon

Olive oil, Garlic cloves, peeled, crushed and 10 more..
Spinach and Mushroom Stir Fry

Peanut oil, Garlic cloves, minced, Ginger, minced and 5 more..
Roasted Red Pepper Soup

Sweet red peppers, cut into 1-in . pieces (about 6 medium) and 13 more..
Bourbon Chicken

Boneless chicken breasts, Olive oil and 11 more..
Quinoa Puttanesca

Cooked quinoa, Olive oil, Garlic cloves, chopped, Thyme and 8 more..
Bourbon Style Chicken

Boneless chicken breast, Boneless chicken thighs and 12 more..
Healthy Eggs Florentine

Plain low-fat yogurt, Fat-free mayonnaise, Dijon mustard and 7 more..
Polenta with Wild Mushroom Sauce

Yellow cornmeal, Salt, Water, Vegetable cooking spray and 13 more..