Poached Egg Crostone with Wilted Spinach and Bacon

Poached Egg Crostone with Wilted Spinach and Bacon
Photo by Scott Peterson


  • 1 teaspoon dried crushed red pepper
  • 1 10-ounce bag fresh baby spinach
  • ½ teaspoon salt
  • 18 tablespoons olive oil
  • 1 tablespoon fresh thyme
  • 2 garlic cloves
  • 1 tablespoon distilled white vinegar
  • + 5 more ingredients
    • 2 tablespoons shallot
    • Parmesan cheese shavings
    • 4 large eggs
    • 8 thick bacon slices
    • 1 16-ounce oval-shaped loaf country white sourdough bread

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 int...

View full recipe at Epicurious


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