Poached Eggs with Bacon Crumbs and Spinach

This starter was inspired by the torta pascualina (Easter tart), an Italian spinach-and-hard-cooked-egg tart that's popular in Argentina. Marcelo Betancourt serves poached eggs over sauteed spinach, with bacon-flecked bread crumbs standing in for the crust.

  • Total Time:
  • Servings: 4 first-course servings
KEY: Latin American, Appetizers/starters, Fast, Brunch

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  • 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

How to make this recipe

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the spinach to plates. Top with the eggs, a sprinkle of bacon crumbs and a pinch of nutmeg. Serve.

Make Ahead

The bacon crumbs can be stored in an airtight container at room temperature for up to 3 days.

Photo © Fredrika Stjarne Published May 2013

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487798 recipes/poached-eggs-bacon-crumbs-and-spinach 2013-12-06 latin-american|appetizers-starters|4|fast|brunch may-2013 recipes,poached-eggs-bacon-crumbs-and-spinach 487798